18.1 rates of reaction - mr. walkmrwalk.com/chapter 18 - reaction rates and... · 18.1 rates of...

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5/27/2014 1 © Copyright Pearson Prentice Hall Slide 1 of 25 Rates of Reaction The heat given off by the corrosion reaction of an iron- magnesium alloy with salt water can produce a hot meal. The rate of reaction is increased by adding salt water, so heat is produced rapidly. You will learn some ways in which the rate of a reaction can be increased. 18.1 © Copyright Pearson Prentice Hall Rates of Reaction > Slide 2 of 25 Collision Theory Collision Theory How is the rate of a chemical change expressed? 18.1

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Page 1: 18.1 Rates of Reaction - Mr. Walkmrwalk.com/Chapter 18 - Reaction Rates and... · 18.1 Rates of Reaction > Collision Theory ... Rates of Reaction > Factors Affecting Reaction Rates

5/27/2014

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© Copyright Pearson Prentice Hall

Slide

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Rates of Reaction

The heat given off by the corrosion reaction of an iron-magnesium alloy with salt water can produce a hot meal. The rate of reaction is increased by adding salt water, so heat is produced rapidly. You will learn some ways in which the rate of a reaction can be increased.

18.1

© Copyright Pearson Prentice Hall

Rates of Reaction >

Slide

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Collision Theory

Collision Theory

How is the rate of a chemical change

expressed?

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© Copyright Pearson Prentice Hall

Rates of Reaction >

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18.1 Collision Theory

In chemistry, the rate of chemical

change, or the reaction rate, is usually

expressed as the amount of reactant

changing per unit time.

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© Copyright Pearson Prentice Hall

>Rates of Reaction18.1 Collision Theory

A rate is a measure of the speed of any change

that occurs within an interval of time.

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>Rates of Reaction

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Collision Theory

Rates of chemical reactions are often measured

as a change in the number of moles during an

interval of time.

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>Rates of Reaction Collision Theory

According to collision theory, atoms, ions, and

molecules can react to form products when they

collide with one another, provided that the

colliding particles have enough kinetic energy.

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>Rates of Reaction

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Collision Theory

Effective Collision

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>Rates of Reaction

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Collision Theory

Ineffective Collision

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>Rates of Reaction Collision Theory

The minimum energy that colliding particles

must have in order to react is called the

activation energy.

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>Rates of Reaction Collision Theory

An activated complex is an unstable

arrangement of atoms that forms momentarily at

the peak of the activation-energy barrier.

The activated complex is sometimes called the

transition state.

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Factors Affecting Reaction Rates

Factors Affecting Reaction Rates

What four factors influence the rate of a

chemical reaction?

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Factors Affecting Reaction Rates

The rate of a chemical reaction depends

upon temperature, concentration,

particle size, and the use of a catalyst.

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Factors Affecting Reaction Rates

Animation 22

Explore several factors that control the speed of a

reaction.

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© Copyright Pearson Prentice Hall

>Rates of Reaction Factors Affecting Reaction Rates

Temperature

Lower temperatures = Slower reactions

Higher temperatures = Faster reactions

Storing foods in a refrigerator keeps them fresh

longer. Low temperatures slow microbial action.

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>Rates of Reaction Factors Affecting Reaction Rates

Concentration

Higher concentration = faster reactions

a. In air, a lighted splint glows and soon goes out.

b. When placed in pure oxygen (higher oxygen concentration), the splint bursts into flame.

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>Rates of Reaction Factors Affecting Reaction Rates

Particle Size

Smaller Particles = More surface area = faster reactions

The minute size of the reactant particles (grain dust), and the mixture of the grain dust with oxygen in the air caused the reaction to be explosive, destroying the grain elevator.

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>Rates of Reaction Factors Affecting Reaction Rates

Catalysts

Catalysts are substances that increase the rate

of a reaction without being used up during the

reaction.

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>Rates of Reaction Factors Affecting Reaction Rates

An inhibitor is a substance that interferes with

the action of a catalyst. Antioxidants and

antimicrobials used in drying fruits and

preserving fruit juices slow the action of microbes

and limit contact with air.

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