Studied by 11 peopleA study of reaction rate is called
chemical kinetics
reaction rate refers to how quickly or slowly the ____ disappears and the __ appear. It is measured in terms of the _ of the reactants
reactants, products, the concentration
If a reaction is to occur, reacting particles must first _ and this _ must be effective
collide, interaction
what are the two characteristics of an effective collision?
Collide with correct orientation
Collide with the proper amount of energy
What are the FIVE major factors that affect reaction rate?
Nature of the reaction
Concentration of the reactants
Temperature of the reactants
Catalyst
Surface area of the reactants
Why would a mixture of gases react faster when the volume they occupy is decreased?
A mixture of gases would react faster when the volume they occupy is decreased because the concentration increases→there are more effective collisions→ and then it increases the rate of reactions
Why would iron filings rust faster than an iron nail?
Iron filings rust faster than an iron nail because of the bigger surface area of iron fillings.
What is the effect of a catalyst on the required energy to achieve effective collisions?
The effect of a catalyst on the required energy to achieve effective collisions is that it lowers the activation energy. It does increase the frequency of successful collisions though.
Enzymes are in molds and bacteria that spoil food. Explain, using your knowledge of factors affecting the rate of reaction, why food doesn’t spoil as fast when it is refrigerated as it would at room temperature.
If the food is left at room temperature the reaction of it spoiling would happen quicker because the amount of effective collisions would be happening faster and more efficiently. The higher the temperature gets, the more effective collisions will happen which in turn increase the rate of the reaction. It also slows the enzyme action of molds and bacteria if in the fridge.
Due to decomposition reactions with oxygen or carbon dioxide in the air, meat begins to feel slimy and smell spoiled. Explain, using your knowledge of chemical kinetics, why meat spoils less rapidly when left unsliced.
Unsliced meat spoils less quickly because it has less surface area. This means that it is not as exposed to oxygen or carbon dioxide. With a decreased surface area there are less collisions that are to occur with particles and enzymes in the unsliced meat and the oxygen and carbon dioxide.
what is a reaction rate?
measures the rate at which reactions disappear and the products appear
what is equilibrium?
is expressed as a condition when the reactants and products are balanced
what is chemical equilibrium?
is the equal rate of the reactions occuring
what is a reversible reaction?
can react in both directions, reactants form products and products change into reactants
what are the two energy profiles ?
endothermic reaction and exothermic reaction
examples of non reversible reactions
cooking eggs/food
burning
examples of reversible reactions
melting ice
dissolving sugar in water
equilibrium constant is measured by
K= [product]/[reactant]
Note
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