Why frozen food smells way less, almost nothing, than when at ambient temperature?
In: Chemistry
When something is “Frozen” it’s molecules are moving at a much slower rate than when the item is at ambient, or “room temperature”. Therefore the molecules are more or less stuck in place. At room temperature, the molecules have more freedom of movement and are more easily able to separate from the source material, thereby creating a smell. A “smell” being small particles of a substance entering the nasal cavity and stimulating the smell receptors contained therein.
Edit: typos.
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