Ch.13 - Chemical KineticsWorksheetSee all chapters
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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 30 times more rapidly at 25 °C than when it is stored at 6 °C. Determine the overall activation energy for the processes responsible for its decomposition. 

a. not enough information is given
b. -124000 kJ/mol
c. 124000 kJ/mol
d. -124 kJ/mol
e. 124 kJ/mol


We’re being asked to determine the activation energy (Ea) of the processes responsible when food rots. We’re given the ratio of rates at two different temperatures.

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

ln k2k1=-EaR[1T2-1T1]

where k1 = rate constant at T1

k2 = rate constant at T2

Ea = activation energy (in J/mol)

R = gas constant (8.314 J/mol•K)

T1 and T2 = temperature (in K)

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