Old bonds break when new are formed

https://chem.libretexts.org/@app/auth/3/login?returnto=https%3A%2F%2Fchem.libretexts.org%2FBookshelves%2FGeneral_Chemistry%2FBook%253A_Structure_and_Reactivity_in_Organic_Biological_and_Inorganic_Chemistry_(Schaller)%2FIV%253A__Reactivity_in_Organic_Biological_and_Inorganic_Chemistry_2%2F01%253A_Reaction_Kinetics%2F1.03%253A_Activation_Barriers Expand/collapse global hierarchy • Home • Bookshelves • General Chemistry • Book: Structure & Reactivity in Organic, Biological and Inorganic Chemistry (Schaller) • Structure & Reactivity in Organic, Biological and Inorganic Chemistry IV: Reactivity in Organic, Biological and Inorganic Chemistry 2 • 1: Reaction Kinetics • 1.3: Activation Barriers Expand/collapse global location \( \newcommand\) • • • • • • Why do reactions take place at different rates? Why do some happen quickly, and others proceed very slowly? Why might the same reaction proceed at different rates under different conditions? There are a number of factors that influence reaction rates, but the first one that we will look at is the activation barrier. An activation barrier is a sort of energetic hurdle that a reaction must get over. Some reactions have higher hurdles and some have lower hurdles. It's much easier to get over lower hurdles, so reactions with low activation barriers can proceed more quickly than ones with higher activation barriers. • A low activation barrier allows a reaction to happen quickly. • A high activation barrier makes a reaction go more slow...

When I first began making bread, the science involved was always in the back of my mind. I had an idea of what occurred—my diagram for the chemical reactions in dough looked something like this: When I started preparing a manual for a bread-making class, however, I really began to wonder about the details. Is the sugar for fermentation part of flour? How exactly does the yeast process this sugar? Do all the complex flavors of bread really come from one organic molecule, ethanol? Numerous trips to the university libraries helped me understand the enzymes involved in making the dough. When I realized that flour contains a very small amount of sugar, only one to two percent, I thought, “Wait a minute, how is that possible? That’s not enough to make dough rise.” Then I figured out that the starch in flour provides most of the sugar for fermentation, and the starch must be broken down into sugar before it can be fermented. This breakdown is the work of enzymes. An enzyme is defined as a large molecule, usually a protein, that catalyzes a biological reaction. This means that the enzyme speeds up the reaction by reducing whatever energy barrier is preventing the reaction from happening quickly and easily. When two molecules bump into each other, there is a chance they will react to form new molecules. Sometimes this happens easily—the two molecules each have an unstable site, for example, and when they bump, a bond forms between the sites, creating a new, stable molecule. In othe...

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\( \newcommand\) • • • • • Learning Objectives • Molecules must collide in order to react. • In order to effectively initiate a reaction, collisions must be sufficiently energetic (kinetic energy) to break chemical bonds; this energy is known as the activation energy. • As the temperature rises, molecules move faster and collide more vigorously, greatly increasing the likelihood of bond breakage upon collision. Collision theory explains why different reactions occur at different rates, and suggests ways to change the rate of a reaction. Collision theory states that for a chemical reaction to occur, the reacting particles must collide with one another. The rate of the reaction depends on the frequency of collisions. The theory also tells us that reacting particles often collide without reacting. For collisions to be successful, reacting particles must (1) collide with (2) sufficient energy, and (3) with the proper orientation. Requirement 1: Molecules Must Collide to React Collision Theory provides a qualitative explanation of chemical reactions and the rates at which they occur. A basic principal of collision theory is that, in order to react, molecules must collide. This fundamental rule guides any analysis of an ordinary reaction mechanism. Consider a simple bimolecular step: \[A + B \rightarrow Products\] If the two molecules \(A\) and \(B\) are to react, they must approach closely enough to disrupt some of their existing bonds and to permit the creation of any new ones...

Why does a liquid release heat as it freezes? To melt a solid requires energy, to break the bonds between atoms or molecules. When the liquid is frozen, this energy (or heat) is released again.To melt a solid requires energy, to break the bonds between atoms or molecules. When the liquid is frozen, this energy (or heat) is released again.To melt a solid requires energy, to break the bonds between atoms or molecules. When the liquid is frozen, this energy (or heat) is released again.To melt a solid requires energy, to break the bonds between atoms or molecules. When the liquid is frozen, this energy (or heat) is released again.