Which of the following is a reason for certain specimens to be chilled?

Certain specimens need to be chilled to prevent metabolic processes that could alter results. When blood or other biological samples are processed, various metabolic activities can continue to occur, leading to changes in the composition of the sample. For instance, if a blood sample is allowed to warm and metabolic processes continue, this can affect levels of glucose, lactate, and other analytes, potentially resulting in inaccurate test results. Chilling the specimen effectively slows down these processes, preserving the sample's integrity for more reliable analysis.

While maintaining enzyme activity is important in laboratory settings, certain enzymes are also affected by temperature, which is why chilling is more prominently associated with the preservation of sample integrity in this context. Inhibiting the growth of bacteria is important, but chilling specifically serves to prevent metabolic alteration rather than solely focusing on bacterial growth, which is best addressed through other storage techniques such as refrigeration or using preservatives. Coagulation is not typically prevented by chilling; rather, it is usually managed through the use of anticoagulants.