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Food decays slower in dry conditions primarily due to reduced moisture content, which inhibits the growth of bacteria, mold, and yeast—organisms that thrive in moist environments. Additionally, dehydration slows down enzymatic activities and chemical reactions that contribute to spoilage. Without sufficient water, the overall metabolic processes of these spoilage organisms are significantly hampered, extending the shelf life of the food.

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2mo ago

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Would a dead animal decay faster in the dessert or rain forest?

A dead animal would decay faster in a rainforest due to the warm and humid conditions that accelerate the decomposition process. In contrast, the dry conditions of a desert would slow down the decay process due to the lack of moisture and slower microbial activity.


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Bacteria (which make your food decay) need moisture to live and they thrive in it!


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Decomposition or rotting, very similar to human decomposition. There are 4 phases: Fresh Bloat Decay Dry Fresh occurs the first few days following death. Bloat or putrefraction causes odours and colour changes. Decay or Butyric Fermentation is mummification. Dry Decay the last of the soft tissue has eroded skeletonization occurs.


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"Decay" refers to the natural process of breakdown and decomposition. To prevent decay, items can be stored properly, sealed in airtight containers, kept dry, or refrigerated. Certain preservation methods like canning, freezing, pickling, or drying can also help delay decay of food items.


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