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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
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
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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 life 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. Please answer the above questions on a separate sheet. LIME CARDAMOM BUTTERMILK FROZEN YOGURT Fresh lime juice, tort buttermilk, biodynomic yogurt, cream, and pinches of aromotic cordomom. The buttermilk thickens the cream and gives it a crème froîche texture. INGREDIENTS: NON FAT MILK, CREAM, CANE SUGAR, LIME JUICE, YOGURT (GRADE A PASTEURIZED ORGANIC 1% MILK, L. ACIDOPHILUS, BIFIDUS, AND LIVING YOGURT CULTURES), CULTURED BUTTERMILK, TAPIOCA SYRUP, CITRIC ACID, TAPIOCA STARCH, CARDAMOM, LIME ESSENTIAL OIL CONTAINS: MILK JEN'S SPLENDID ICE CREAMS, LLC COLUMBUS, OH 43212 GLUTEN FREE ALSO CONTAINS: LIVE CULTURES. Made in a kitchen that also makes products that contain milk, eggs, peanuts, tree nuts, soy and wheat.
Transcribed Image Text: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 life 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. Please answer the above questions on a separate sheet. LIME CARDAMOM BUTTERMILK FROZEN YOGURT Fresh lime juice, tort buttermilk, biodynomic yogurt, cream, and pinches of aromotic cordomom. The buttermilk thickens the cream and gives it a crème froîche texture. INGREDIENTS: NON FAT MILK, CREAM, CANE SUGAR, LIME JUICE, YOGURT (GRADE A PASTEURIZED ORGANIC 1% MILK, L. ACIDOPHILUS, BIFIDUS, AND LIVING YOGURT CULTURES), CULTURED BUTTERMILK, TAPIOCA SYRUP, CITRIC ACID, TAPIOCA STARCH, CARDAMOM, LIME ESSENTIAL OIL CONTAINS: MILK JEN'S SPLENDID ICE CREAMS, LLC COLUMBUS, OH 43212 GLUTEN FREE ALSO CONTAINS: LIVE CULTURES. Made in a kitchen that also makes products that contain milk, eggs, peanuts, tree nuts, soy and wheat.
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