Ch.11 - Liquids, Solids & Intermolecular ForcesWorksheetSee 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

Solution: A boiled egg can be cooked at 100.0°C in exactly 5 minutes. At an altitude of around 2000m where the boiling point of water is 93.0°C, it takes exactly 7.5 minutes to cook the egg to the same amount.

Problem

A boiled egg can be cooked at 100.0°C in exactly 5 minutes. At an altitude of around 2000m where the boiling point of water is 93.0°C, it takes exactly 7.5 minutes to cook the egg to the same amount. What is the activation energy for the reaction involved when an egg is boiled?

•66 kJ/mol
•0.5 kJ/mol
•7.9 kJ/mol
•>100 kJ/mol
•4.5 kJ/mol