question: how do things rot without oxygen? Like inside a vacuum sealed bag.
comment: Rotting isn't due to oxidation but rather due to the action of bacteria. Many bacteria do require oxygen but some, aptly called "anaerobic", do not require oxygen to survive and can rot things without access to oxygen.
passages: Pieces of input are discarded if they are already badly rotten, or show green or black mould. These harbour putrefying organisms which may overwhelm the fermentation.
  
  Large items, and shapes with holes or depressions, can create air pockets which degrade the anaerobic environment. However most such items can be cut, crushed or broken up, so in practice this excludes only strong bones or similar.
  
  Section::::Characteristics.:Emissions.
  
  Section::::Characteristics.:Emissions.:Carbon, gases and energy.
   The creatures like the Eagle, Vulture and the Wooden Wolf who are dependent on the service of the news service are called dead beasts . The last stage of the flow of energy in any ecosystem is the decomposition of the body and the organism of the body. The bacteria and fungal circles divide the organic matter into its core by nature To return
  
  Section::::Biogeochemical cycle.
   Section::::Factors affecting decomposition of bodies.:Anaerobic vs aerobic.
  
  Aerobic decomposition takes place in the presence of oxygen. This is most common to occur in nature. Living organisms that use oxygen to survive feed on the body. Anaerobic decomposition takes place in the absence of oxygen. This could be place where the body is buried in organic material and oxygen can not reach it. This process of putrefaction has a bad odor accompanied by it due to the hydrogen sulfide and organic matter containing sulfur.
  
  Section::::Factors affecting decomposition of bodies.:Artificial preservation.
   Section::::Microbial degradation.
   Harvested foods decompose from the moment they are harvested due to attacks from enzymes, oxidation and microorganisms. These include bacteria, mold, yeast, moisture, temperature and chemical reaction. 
  
  Section::::Reasons.:Bacteria.
  
  Bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are created in the process. While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health.
   Section::::Modern industrial techniques.:Modified atmosphere.
  
  Modifying atmosphere is a way to preserve food by operating on the atmosphere around it. Salad crops that are notoriously difficult to preserve are now being packaged in sealed bags with an atmosphere modified to reduce the oxygen (O) concentration and increase the carbon dioxide (CO) concentration. There is concern that, although salad vegetables retain their appearance and texture in such conditions, this method of preservation may not retain nutrients, especially vitamins.
   Rot
  
  Rot or rotting may refer to:
  
  BULLET::::- Decomposition of organic matter
  
  BULLET::::- Dry rot and wet rot in wood
  
  BULLET::::- Root rot.
  
  BULLET::::- Rot-proof, protection from rotting
  
  Technology
  
  BULLET::::- Bit rot, degradation of data
  
  BULLET::::- Disk rot, the physical decay of optical disks
  
  BULLET::::- Software rot, a form of bit rot
  
  BULLET::::- Link rot, hyperlinks becoming broken
  
  Places
  
  BULLET::::- Rot (Danube), a river in Upper Swabia, Germany, tributary of the Danube
  
  BULLET::::- Rot (Apfelstädt), a river of Thuringia, Germany, tributary of the Apfelstädt
  
  BULLET::::- Rot (Kocher), a river of Baden-Württemberg, Germany, tributary of the Kocher
   The decomposition of food, either plant or animal, called "spoilage" in this context, is an important field of study within food science. Food decomposition can be slowed down by conservation. The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements. Meat can be kept edible for a much longer time – though not indefinitely – if proper hygiene is observed during production and processing, and if appropriate food safety, food preservation and food storage procedures are applied.
   Rot-proof
  
  Rot-proof or rot resistant is a condition of preservation or protection, by a process or treatment of materials used in industrial manufacturing or production to prevent biodegradation and chemical decomposition. Decomposition is a factor in which organic matter breaks down over time. It is commonly caused by fungus, mold or mildew.
  
  There are natural conditions where the environment is inhospitable to animals, bacteria and fungus, for example in high altitude and the freezing subzero temperatures of the Arctic and Antarctic, which creates a similar suspension. The proofing of materials may also prevent dry rot and wet rot.
  
  Section::::See also.
   Other, much rarer sources of infection (about every decade in the US) include garlic or herbs stored covered in oil without acidification, chili peppers, improperly handled baked potatoes wrapped in aluminum foil, tomatoes, and home-canned or fermented fish.
  
  When canning or preserving food at home, attention should be paid to hygiene, pressure, temperature, refrigeration and storage. When making home preserves, only acidic fruit such as apples, pears, stone fruits and berries should be bottled. Tropical fruit and tomatoes are low in acidity and must have some acidity added before they are bottled.
   This process subjects the surface of food to a "flame" of ionized gas molecules, such as helium or nitrogen. This causes micro-organisms to die off on the surface.
  
  Section::::Modern industrial techniques.:High-pressure food preservation.
   Respiration is a continuing process in a plant and cannot be stopped without damage to the growing plant or harvested produce. It uses stored starch or sugar and stops when reserves of these are exhausted, leading to ageing. Respiration depends on a good air supply. When the air supply is restricted fermentation instead of respiration can occur. Poor ventilation of produce also leads to the accumulation of carbon dioxide. When the concentration of carbon dioxide increases it will quickly ruin produce. 
   Section::::Synopsis.
  
  Section::::Synopsis.:Setting.
   Section::::Description.:Microscopic characteristics.
   The decomposition of plant materials is commonly studied in order to understand the cycling of carbon within a given environment and to understand the subsequent impacts on soil quality. Plant material decomposition is also often referred to as composting. The decomposition of cadavers and carcasses has become an important field of study within forensic taphonomy.
  
  Section::::Decomposition microbiology of plant materials.
   According to WHO veterinary documents, "B. anthracis" sporulates when it sees oxygen instead of the carbon dioxide present in mammal blood; this signals to the bacteria that it has reached the end of the animal, and an inactive dispersable morphology is useful.
   Section::::Life as a plant pathogen – "Bot rot" of apple.
  
  White rot, or "Bot rot", of apple is one of the many plant diseases that have been attributed to "B. dothidea". Recent analysis has confirmed the presence of "B. dothidea", along with other "Botryosphaeria" species, on "Malus sp.". Cankers and other dead wood and bark tissue, as well as mummified fruit (fruit infected by the pathogen and remaining in the orchard) serve as sources of primary and secondary inoculum.
   "Fungi" has been seen as a method of food spoilage, causing only an undesirable appearance to food, however, there has been significant evidence of various fungi being a cause of death of many people spanning across hundreds of years in many places through the world. Fungi are caused by acidifying, fermenting, discoloring and disintegrating processes and can create fuzz, powder and slimes of many different colors, including black, white, red, brown and green.
   BULLET::::- Freezing: Using a clear polyester bag, excess air is pushed out and heat sealed with the specimen inside or the specimen can be placed inside polythene bags and sealed with parcel tape. Then it is placed into a normal domestic freezer for at least 14 days at a temperature of −18 °C, or for 72 hours if freezing at -30 °C.
  
  BULLET::::- Anoxia: Small anoxic environments starve the pests of oxygen and are created using sealed barrier films and placing oxygen scavengers and RH buffers inside before sealing.
   Meat is mainly composed of water, protein, and fat. It is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria and fungi.
   An explanation of the term "dry rot" circles around boatyards periodically. In the age of wooden ships, boats were sometimes hauled for the winter and placed in sheds or dry dock for repair. The boats already had some amount of rot occurring in the wood members, but the wood cellular structure was full of water making it still function structurally. As the wood dried out, the cell walls would crumble. In other words, the wood was already rotten and as the boat dried, the wood collapsed and crumbled, causing the workers in the yard to determine it was "dry rot", when in fact, the wood had been rotten all along.
   "Penicillium" moulds cause soft rot such as of apples, while "Aspergillus" moulds create patches on the surface of old bread, yoghurt and many other foods. Yeasts spoil sugary foods such as plums and jams, fermenting the sugars to alcohol. Scientific understanding of spoilage began in the 19th century with works such as Louis Pasteur's 1879 "Studies on Fermentation", which investigated the spoilage of beer.
  
  Section::::Harmful interactions.:Destruction of timber.
   In most grassland ecosystems, natural damage from fire, insects that feed on decaying matter, termites, grazing mammals, and the physical movement of animals through the grass are the primary agents of breakdown and nutrient cycling, while bacteria and fungi play the main roles in further decomposition.
  
  The chemical aspects of plant decomposition always involve the release of carbon dioxide. In fact, decomposition contributes over 90 percent of carbon dioxide released each year.
  
  Section::::Food decomposition.
   Since the environment inside a rumen is anaerobic, most of these microbial species are obligate or facultative anaerobes that can decompose complex plant material, such as cellulose, hemicellulose, starch, and proteins. The hydrolysis of cellulose results in sugars, which are further fermented to acetate, lactate, propionate, butyrate, carbon dioxide, and methane.
   Some evidence has been produced recently that workers exposed to high levels of solvents over a number of years may develop damage to the central nervous system, but the studies have not been conclusive. This suggests that sufficient ventilation in the treated area until the product is dry is all that is required to prevent any discomfort from the solvent.
  
  Dr. David Watt, in an article published in the "Journal of Nutritional and Environmental Medicine", is more cautious:
  
presuppositions: Rotting happens due to oxidation. Rot is caused by oxygen.
corrections: Rotting happens due to bacteria. Rot is caused by bacteria, which may not need oxygen to survive.
raw_presuppositions: Rotting happens due to oxidation. Rot is caused by oxygen.
raw_corrections: Rotting happens due to bacteria. Rot is caused by bacteria, which may not need oxygen to survive.