Around the sites of these collisions chemical bonds are broken, creating short lived radicals (e.g. the hydroxyl radical, the hydrogen atom and solvated electrons). These radicals cause further chemical changes by bonding with and or stripping particles from nearby molecules. When collisions occur in cells, cell division is often suppressed, halting or slowing the processes that cause the food to mature.
Around the sites of these collisions chemical bonds are broken, creating short lived radicals (e.g. the hydroxyl radical, the hydrogen atom and solvated electrons). These radicals cause further chemical changes by bonding with and or stripping particles from nearby molecules. When collisions occur in cells, cell division is often suppressed, halting or slowing the processes that cause the food to mature.