13/12/2011 Course Title: General and Inorganic Chemistry TOPIC 3: CHEMICAL KINETICS Lecturer and contacts Mr. Vincent Madadi Department of Chemistry‚ University of Nairobi P. O. Box 30197-00100‚ Nairobi‚ Kenya Chemistry Dept. Rm 114 Tel: 4446138 ext 2185 Email: vmadadi@uonbi.ac.ke‚ madadivin2002@yahoo.com Website: http://www.uonbi.ac.ke/staff/vmadadi 12/13/2011 mov 1 Introduction • Kinetics is the study of rates of chemical reactions and the mechanisms by which they occur. • The reaction
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Caselet 1 Kinetic Engineering Limited (KEL) has created a buzz in biking circles with its announcement of introducing the 250 cc cruiser Aquila of Hyosung Motors of Korea. It has generated curiosity and interest among bike enthusiasts in the country. The bike is being promoted as a ’real’ cruiser. It is fitted with a 250 cc. v-twin‚ oil-cooled engine with four valves per cylinder. It has an output of 26 bhp. with top speed of over 130 kmph. The company is the first to introduce this high-end bike
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A KINETIC STUDY OF AN IODINE CLOCK REACTION PURPOSE To investigate the kinetics of the reaction that occurs between iodide and persulfate ion. You will: (1) determine the rate law‚ (2) determine the numerical value of the rate constant at room temperature‚ (3) explore the effect of temperature on the reaction and determine the activation energy (Ea)‚ and (4) investigate catalytic activity of selected metal ions on the reaction. INTRODUCTION Reaction times vary from picoseconds (10-12 seconds)
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ABSTRACT A molecular diffusion experiment was conducted with the goal of determining the diffusion coefficient of acetone into air. For this experiment‚ acetone was placed in a capillary tube and was allowed to diffuse into non-diffusing air that was passed over the test tube at the temperature of 50oC.Thetemperature is kept constant and air stream is passed over the top of the tube to ensure that the partial pressure of the vapor is transferred from the surface of the liquid to be air stream bymolecular
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Tro’s Chemistry Chapter 13 – Chemical Kinetics Page 1 of 13 Acknowledgements: Many of the images are adopted from Tro’s textbook‚ the only purpose of which is to enhance student learning. Key terms‚ concepts‚ skills: Refer to pp 599 – 601. Review questions: 3 – 24. Suggested problems: 25‚ 27‚ 33‚ 39‚ 43‚ 53‚ 57‚ 59‚ 69‚ 73‚ 75‚ 81‚ 93‚ 103. 13.1 & 2 Introduction to the Rate of a Chemical Reaction • kinetics is the study of the factors that affect the speed of a reaction and the mechanism by
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Chemical kinetics‚ also known as reaction kinetics‚ is the study of rates of chemical processes. Chemical kinetics includes investigations of how different experimental conditions can influence the speed of a chemical reaction and yield information about the reaction’s mechanism and transition states‚ as well as the construction of mathematical models that can describe the characteristics of a chemical reaction. In 1864‚ Peter Waage and Cato Guldberg pioneered the development of chemical kinetics by formulating
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Kinetic Energy: Consider a baseball flying through the air. The ball is said to have "kinetic energy" by virtue of the fact that its in motion relative to the ground. You can see that it is has energy because it can do "work" on an object on the ground if it collides with it (either by pushing on it and/or damaging it during the collision). The formula for Kinetic energy‚ and for some of the other forms of energy described in this section will‚ is given in a later section of this primer. Potential
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Molecular gastronomy is a subdiscipline of food science that seeks to investigate‚ explain and make practical use of the physical and chemical transformations of ingredients that occur while cooking‚ as well as the social‚ artistic and technical components of culinary and gastronomic phenomena in general.[4] Molecular gastronomy is a modern style of cooking‚ which is practiced by both scientists and food professionals in many professional kitchens and labs and takes advantage of many technical innovations
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There are many branches of food science‚ all of which study different aspects of food such as safety‚ microbiology‚ preservation‚ chemistry‚ engineering‚ physics and the like. Until the advent of molecular gastronomy‚ there was no formal scientific discipline dedicated to studying the processes in regular cooking as done in the home or in a restaurant. The aforementioned have mostly been concerned with industrial food production and while the disciplines may overlap with each other to varying degrees
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A REPORT ON Study tour & project Subject: Molecular Farming Presented by Mr. Pethkar sachin tanajirao Department of Plant biotechnology At College Of AgriculturalBiotechnology‚Latur. Affiliated to Marathwada AGRICULTURAL UNIVERSITY‚PARBHANI Academic year 2010-2011 PREFACE It gives me great pleasure to write a project report of our study tour‚ which was an unforgettable event in my degree course. Study tour gaves me such memorable moments which I can’t forget through
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