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.

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