Ch.13 - Chemical KineticsWorksheetSee all chapters
All Chapters
Ch.1 - Intro to General Chemistry
Ch.2 - Atoms & Elements
Ch.3 - Chemical Reactions
BONUS: Lab Techniques and Procedures
BONUS: Mathematical Operations and Functions
Ch.4 - Chemical Quantities & Aqueous Reactions
Ch.5 - Gases
Ch.6 - Thermochemistry
Ch.7 - Quantum Mechanics
Ch.8 - Periodic Properties of the Elements
Ch.9 - Bonding & Molecular Structure
Ch.10 - Molecular Shapes & Valence Bond Theory
Ch.11 - Liquids, Solids & Intermolecular Forces
Ch.12 - Solutions
Ch.13 - Chemical Kinetics
Ch.14 - Chemical Equilibrium
Ch.15 - Acid and Base Equilibrium
Ch.16 - Aqueous Equilibrium
Ch. 17 - Chemical Thermodynamics
Ch.18 - Electrochemistry
Ch.19 - Nuclear Chemistry
Ch.20 - Organic Chemistry
Ch.22 - Chemistry of the Nonmetals
Ch.23 - Transition Metals and Coordination Compounds

Food rots about 40 times more rapidly at 25 °C than when it is stored at 4 °C. Determine the overall activation energy for the processes responsible for its decomposition.

a. 83.7 kJ/mol

b. 34.3 kJ/mol

c. 97.1 kJ/mol

d. 187 kJ/mol

e. 121 kJ/mol


We’re being asked to determine the activation energy of the rotting of food with a rate of 40 times (at 25°C) faster than 4°C.  

This means we need to use the two-point form of the Arrhenius Equation:

lnk2k1 = -EaR1T2-1T1


k1 = rate constant at T1 

k2 = rate constant at T

Ea = activation energy (in J/mol) 

R = gas constant (8.314 J/mol•K) 

T1 and T2 = temperature (in K).

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