Our perception of the environment depends ona.the properties of the objects in the environment.b.the properties of the electrical signals in the nervous system.c.both the properties of the environmental objects and properties of the electrical signals in the nervous system.d.none of these are true.

Foods can be spoiled by food microorganisms or through enzymatic reactions within the food. Bacteria, yeast, and molds must have a sufficient amount of moisture around them to grow and cause spoilage. Reducing the moisture content of food prevents the growth of these spoilage-causing microorganisms and slows down enzymatic reactions that take place within food. The combination of these events helps to prevent spoilage in dried food.