The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained. Concept Introduction: Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction . The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst. For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

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Answer 1

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Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

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4. Read paragraph 4.15 from your textbook, use your calculated lattice energy values for CuO, CuCO3 and Cu(OH)2 an explain thermal decomposition reaction of malachite: Cu2CO3(OH)2 →2CuO + H2O + CO2 (3 points)

Answer 2

Question

Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

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Answer 3

Question

Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

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Answer 4

Question

Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

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Answer 5

Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

Answer 6

Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

Answer 7

Chapter 12, Problem 27QP

Interpretation Introduction

Interpretation:

The reason for the observation that the steak takes less time to cook than a roast in spite being cooked at the same temperature is to be explained.

Concept Introduction:

Every reaction occurs at a particular pace. This particular rate at which reaction occurs is known as the rate of reaction. The conditions that affect the rate of reaction are temperature, reactant concentration, surface area, and catalyst.

For the formation of a particular product, the reactants have to collide in a particular orientation or effective orientation and at the same time, they have to cross the energy barrier for which they require activation energy.

Answer 8

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Answer 11

Ch. 12 - Prob. 1QC Ch. 12 - Prob. 2QC Ch. 12 - Prob. 3QC Ch. 12 - Prob. 4QC Ch. 12 - Prob. 5QC Ch. 12 - Prob. 6QC Ch. 12 - Prob. 1PP Ch. 12 - Prob. 2PP Ch. 12 - Prob. 3PP Ch. 12 - Prob. 4PP

Solution Summary: The author explains that the steak takes less time to cook than a roast because it has higher surface area than roast.

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