Some reactions are inhibited by the presence of another chemical. Oxidation reactions forinstance are often inhibited by the presence of citric acid, hence why it is an ingredient in manypackaged foods. It increases the shelf life significantly.If you carried out a one trial of an oxidation reaction in whichcitric acid was present and one without it present.i) Could you determine the effect (if any) that citric acidhas on the activation energy of the oxidationreaction?ii) What additional information (if any) would you requireto make the determination in the above question?iii) Would you expect the activation energy of theoxidation reaction to be higher, lower, or the samewith the citric acid present? Please explain.Please answer the above questions on a separate sheet.LIME CARDAMOM BUTTERMILKFROZEN YOGURTFresh lime juice, tort buttermilk, biodynomic yogurt, cream,and pinches of aromotic cordomom. The buttermilk thickens thecream and gives it a crème froîche texture.INGREDIENTS: NON FAT MILK, CREAM, CANESUGAR, LIME JUICE, YOGURT (GRADE APASTEURIZED ORGANIC 1% MILK, L. ACIDOPHILUS,BIFIDUS, AND LIVING YOGURT CULTURES), CULTUREDBUTTERMILK, TAPIOCA SYRUP, CITRIC ACID, TAPIOCASTARCH, CARDAMOM, LIME ESSENTIAL OILCONTAINS: MILKJEN'S SPLENDID ICE CREAMS, LLCCOLUMBUS, OH 43212GLUTEN FREEALSO CONTAINS: LIVE CULTURES.Made in a kitchen that also makes products that containmilk, eggs, peanuts, tree nuts, soy and wheat.

Use of citric acid in foodCitric acid is often added to packaged food and drinks. It helps to keep…

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.

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.

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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