What happens after food decomposes?

When food decomposes, it goes through a series of chemical and physical changes that break down the complex molecules in the food into simpler substances. These changes are caused by the action of enzymes, microorganisms, and other factors.

The main stages of food decomposition are:

1. Autolysis: This is the initial stage of decomposition, which occurs when the enzymes in the food itself begin to break down the tissues. This process is triggered by the death of the plant or animal that produced the food.

2. Microbial decomposition: Microorganisms, such as bacteria, yeasts, and molds, begin to colonize the decomposing food and break down the nutrients into simpler compounds. This process is often accompanied by the production of gases, such as carbon dioxide, methane, and ammonia, and the generation of heat.

3. Putrefaction: This is the stage of decomposition in which the proteins in the food break down, resulting in the production of foul-smelling compounds such as ammonia, hydrogen sulfide, and volatile fatty acids.

4. Mineralization: The final stage of decomposition, in which the inorganic compounds in the food break down into minerals such as nitrogen, phosphorus, and potassium. These minerals can then be taken up by plants, completing the cycle of nutrient recycling.

The rate of food decomposition depends on several factors, including the type of food, the temperature, the moisture content, and the presence of oxygen. For example, food decomposes more quickly at higher temperatures and in the presence of moisture. Aerobic decomposition (in the presence of oxygen) is usually faster than anaerobic decomposition (in the absence of oxygen).

Additionally, different foods, decomposes at different rate because its compositions different too. Carbohydrates and sugars (example: rice & bread) decompose the fastest at ambient temperature when compared to the fats (example: bacon).