The Rate at Which Raw Dairy Products Go Sour Increases

question 209

Short Answer

The rate at which raw dairy products go sour increases as temperature increases.Raw milk at 27°C (300 K)goes sour in about 260 minutes,whereas milk stored at 5°C (278 K)takes about 48 hours to turn sour.Estimate the activation energy for the souring reaction.Assume that the frequency factor is the same at both temperatures.

---

Definitions:

Classical Economists

Economists from the 18th and 19th centuries who focused on the free market, advocating for limited government intervention.

Keynesian

Relating to the economic theories of John Maynard Keynes, advocating for increased government expenditures and lower taxes to stimulate demand and pull the global economy out of depression.

Classical

Pertains to the classical school of economic thought, focusing on free markets and the self-regulating nature of economies, emphasizing the roles of competition and supply and demand.

Monetarists

Monetarists are economists who believe that variations in the money supply have major influences on national output in the short run and the price level over longer periods.