*Picture of question attached below.
Some reactions are inhibited by the presence of another chemical. Oxidation reactions for
instance are often inhibited by the presence of citric acid, hence why it is an ingredient in many
packaged foods. It increases the shelf live significantly. If you carried out a one trial of an oxidation reaction in
which citric acid was present and one without it present.
i) Could you determine the effect (if any) that citric
acid has on the activation energy of the oxidation
reaction?
ii) What additional information (if any) would you
require to make the determination in the above
question?
iii) Would you expect the activation energy of the
oxidation reaction to be higher, lower, or the same
with the citric acid present? Please explain.


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