Explanation:
Explanation:

What is Refrigeration?
Refrigeration is a cooling method used to preserve food by storing it at low temperatures, usually between 0°C and 4°C (32°F–40°F).

How does refrigeration help in food preservation?

- It slows down the activity of microorganisms (like bacteria and fungi) and enzymes that cause food spoilage.
- Low temperatures do not kill most bacteria; instead, they make the bacteria inactive or dormant.
- When the food is removed from the refrigerator and warms up, bacteria can become active again.

Let's analyze each option:

#A. Kills all the bacteria
- This is false.
- Refrigeration does not kill bacteria.
- Some harmful bacteria (like *Listeria*) can still grow at fridge temperatures.

#B. Kills most of the bacteria
- Also false.
- It may slow or pause their growth, but it rarely kills them.
- Killing bacteria usually requires cooking, boiling, or freezing/thawing repeatedly.

#C. Makes the bacteria inactive
- Correct.
- Cold slows down bacterial metabolism and reproduction, making them inactive but not dead.
- This delays spoilage and extends the shelf life of food.

#D. Dries food
- Drying is a different method of preservation (called dehydration).
- Refrigeration involves moisture retention, not drying.

#E. Hydrolyses food
- Hydrolysis means breaking down substances with water and enzymes — this is a chemical process, not related to refrigeration.
- Refrigeration actually slows down hydrolysis reactions.

Summary:
Refrigeration preserves food by making bacteria inactive, not by killing them.