CHAPTER
4.
CHEMICAL
KINETICS
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Chemical
kinetics- The
branch of physical chemistry which deals with thestudy of rate of reaction
and their mechanism is called chemical kinetics.
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Rate
of chemical reaction- The
change in concentration of any reactant or product per unit time is called
rate of reaction.
TYPES OF RATE OF REACTION-
Average
rate-∆[R]/∆t∆x/∆t= = +∆[p]/∆t
Instantaneous rate dx/dt=
-d[R]/dt=+d[P]/dt
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FACTORS
AFFECTING RATE OF REACTION-
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RATE
CONSTANT (k)-It
is equal to the rate of reaction when molecularconcentration of reactants is
at unity.
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RATE
LAW- The expression which
describes the reaction rate in terms of molar concentrations of the reactants
as determined experimentally is called rate law.
For
a reaction, aA+bB→ cC+dD
Rate law = k[A]p[B]q
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MOLECULARITY
–The total number of reactants
taking part in an elementary chemicalreaction is called molecularity.
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ORDER
OF REACTION- The
sum of powers to which the molar concentrations in the rate law equations are
raised is called order of reactions.
HALF-LIFE
PERIOD- The time
during which the concentration of the reactant is reduced to half of its
initial concentration is called half-life period.
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ACTIVATION
ENERGY- The
minimum extra amount of energy absorbed by reactant molecules so that their
energy becomes equal to the threshold energy is called activation energy.
Activation energy = Threshold
energy –kinetic energy
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Collision
Theory of Chemical Reactions: According to the
collision theory,
a) A
chemical reaction takes place due to collision among reactant molecules
b) All
collision do not lead to product formation.Those collisions which form
products are called effective collisions.
c) For
product formation, the colliding molecules should have a minimum amount of
energy called threshold energy.
d) Energy
alone does not determine the effectiveness of collision.The reacting
molecules must also collide in proper orientation to bring about formation of
products.
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TEMPERATURE
COEFFICIENT- The
ratio of rate constant at twotemperatures having difference of 100C
is called temperature coefficient.
Temperature
coefficient = (Rate constant at T+100C) / Rate constant at T0C
Arrhenius Equation-
K=
Ae-Ea/RT
K-rate
constant
A-Arrhenius
factor/frequency factor
Ea-Activation
energy
R- gas
constant
T-Temperature
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Pseudo first order reaction:
A
pseudo first order reaction is a reaction that is truly second order but can
be approximated to be first order under special circumstances. For
Example
1. Hydrolysis of an ester
CH3COOC2H5
+ H2O → CH3COOH + C2H5OH
2. Inversion
of cane sugar
C12H22O11+
H2O à C6H12O6
+ C6H12O6
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Write
the difference between order and molecularity of reaction.
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ConConceptual Question: The rate law for a reaction is Rate = K [A] [B] 3/2
Can the reaction be an elementary
process? Explain.
Ans. No, an elementary process would have a rate law with
orders equal to its molecularities and therefore must be in integral form.
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7.
Conceptual Question Rate of reaction is given by the equation Rate = k [A]2[B]
What are the units of rate
constant for this reaction?
Ans. Rate = k [A]2[B]
K =
K= mol-2L2s-1
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Conceptual QuestionA first order reaction takes 69.3 min for 50% completion.
Determine the timeneeded for 80% completion.
Ans. K=0.693
T1/2
= 0.693/69.3min
= 10-2min-1
T= 2.303 log [R0]
K [R]
T= 2.303/10-2log5
T= 160.9min
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Conceptual QuestionThe conversion of molecules X to Y follows the second
order of kinetics. If concentration of X is increased 3 times, how will it
affect the rate of formation of Y.
Ans. Rate = k [A] 2
= k [3A] 2
= k 9[A]2
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Conceptual QuestionThe rate law for a reaction isRate = K [A] [B] 3/2
Can the reaction be an elementary
process? Explain.
Ans. No, an elementary process would have a rate law with
orders equal to its molecularities and therefore must be in integral form.
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Conceptual Question
Show that in a first order
reaction, time required for completion of 99.9% is 10 times of half-life (t1/2)
of the reaction.
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VALUE
BASED QUESTIONS
Q.1
Chemical kinematics has an important role in the field of agriculture.
Synthetic fertilizers are used to speed up the growth of fruit and vegetable
where as pesticides are used to slow down the speed of growth of insects ,
fungi and weeds and now answer the following question :
A)
What are the harmful effects of using synthetic fertilizers? What solution do
you suggest to the problem?
b)
What are the harmful effects of pesticides?
What solution do you suggest to the problem?
Ans:
During the rainfall nitrogenous fertilizers washed away in to the rivers,
lakes and oceans.
It
helps the algae to bloom when short lived algae dies, decomposing bacteria
consume dissolve oxygen as a result aquatic life begin to perish. Secondly
artificial fertilizers deplete the soil of organic matter. As a result,it
losses ability to hold water and more subject to erosion. The solution to the
problem is that natural fertilizer like cow dung etc should be encouraged.
b)
Pesticides have neurological effects on humans such as headache and hand
tremors. A number of them responsible
for cancer. The solution of the problem is that there use should be minimized
such chemical should be produced which can kill pests but have no effect on
human.
Q2.
Food item get spoiled more quickly in summer because the reaction occurring
are faster at high temperature then at low temperature. Therefore use of
refrigerator has become very common in almost every house. Manufactures also
follow certain methods to prolong the life of food products from the
rancidity now answer the following:
a)
Why should d milk and other dairy products not be placed in door of the
refrigerator even if it has built in space for these and why?
b)
For non-vegetarian people where should they store e meat? Which process
/reaction is speeded up or slowed down?
c)
Preservation of oily food items by vacuum is becoming more popular by
manufactures, How does it work?
Ans
:
a)
The door of refrigerator has higher temperature than the shelves. Hence
reactions involving spoilage of the food take place faster in the door.
B)
Meat should be stored in the coldest art of the refrigerator .It slows down
the growth f microorganism which are the responsible of the spoilage
c)Rancidity
of the oily food item is due to oxidation of oils and fats by oxygen f the
air by vacuum the amount t of oxygen coming in contact with the food is
minimized. As a result oxidation reaction is considerably slowdown life of
the food item is prolonged.
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