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

The water in a pressure cooker boils at a temperature greater than 100°C because it is under pressure. At this higher temperature, the chemical reactions associated with the cooking of food take place at a greater rate. 

(a) Some food cooks fully in 6.00 min in a pressure cooker at 120.0°C and in 48.0 minutes in an open pot at 100.0°C. Calculate the average activation energy for the reactions associated with the cooking of this food. kJ mol-1 

(b) How long will the same food take to cook in an open pot of boiling water at an altitude of 8500 feet, where the boiling point of water is 91.4°C?

Solution BlurView Complete Written Solution