Fruit+drying

F ruit Drying Na2SO3+ 2HCl à 2NaCl(aq) + H2O + SO2

Na2SO3+ 2HClà 2NaCl(aq) + H2O + SO2 is the chemical formula for drying fruit. Fruit drying is a process that derives the "liquid" out of the fruit by increasing the sodium levels in the fruit. The sodium (Na) in the fruit grows more quickly when introduced to sunlight, the sunlight increases the sodium because the sunlight contains an element that breaks down enzymes.

Drying fruit is in everyday life, its in everyday life because 1) it tastes good 2) it saves lives (like if you're lost in the wilderness and you have no food, dried fruit never rots so you can eat it and not die from starvation.). Fruit is also pretty hard to dry but there are many ways you can dry them like in an oven or in even a sandwhich bag (but it takes forever and is really boring.).

Chemical equations just as fruit drying are every where around us. We cant live without them, breathing is a chemical reaction and so are a lot of foods. So if you're bothered with chemical reactions, good luck surviving. I don't really know what else to say about chemical reactions being important, so I am done.