Molecular dynamics simulations have been used extensively to model the folding and unfolding of proteins. The rates of folding and unfolding should follow the Arrhenius equation over a limited range of temperatures. This study shows that molecular dynamic simulations of the unfolding of crambin between 500K and 560K do follow the Arrhenius equation. They also show that while there is a large am...

The purpose of this article is to trace the origins of the Arrhenius equation and, in the light of the extensive data on the temperature dependence of reaction rates, assembled in just over a century of experimental endeavor, to assess in what ways its status has changed over the period since it was first proposed. The systematic study of the kinetics of chemical reactions commenced ( I ) mid-w...

Conservation and cooking of foods can be used by students and instructors to demonstrate a fundamental relation of chemical kinetics, the Arrhenius equation. By plotting the logarithms of available conservation and cooking times versus the corresponding inverse temperatures, apparent activation energies for both the deterioration and the cooking of foods of various compositions can be obtained....

The widely used Arrhenius equation describes the kinetics of simple two-state reactions, with the implicit assumption of a single transition state with a well-defined activation energy barrier DeltaE, as the rate-limiting step. However, it has become increasingly clear that the saddle point of the free-energy surface in most reactions is populated by ensembles of conformations, leading to nonex...

Many articles have been published on the uncertainty analysis of high temperature gas kinetic systems that are based on detailed reaction mechanisms. In all these articles a temperature independent relative uncertainty of the rate coefficient is assumed, although the chemical kinetics databases suggest temperature dependent uncertainty factors for most of the reactions. The temperature dependen...

An investigation of the drying of spherical food particles was performed, using peas as the model material. In the development of a mathematical model for drying curves, moisture diffusion was modelled using Fick’s second law for mass transfer. The resulting partial differential equation was solved using a forward-time central-space finite difference approximation, with the assumption of variab...