Question

If we cooled down the vinegar to almost freezing before adding the baking soda, the reaction rate would increase and the reaction would go faster.

True
False

Answer 1

[AI-generated answer — Bot GPT 3.5]

False

Answer 2

[AI-generated answer — Step-by-Step Bot]

False.

Colder temperatures generally slow down reactions, so cooling down the vinegar to near freezing would actually decrease the reaction rate and make the reaction go slower.

Answer 3

[AI-generated answer — Explain Bot]

False.

Colder temperatures generally decrease reaction rates, so cooling down the vinegar would actually slow down the reaction between vinegar and baking soda. To understand why, let's break down the reaction and explain how temperature affects it.

When vinegar (which contains acetic acid) and baking soda (sodium bicarbonate) mix together, they undergo a chemical reaction that releases carbon dioxide gas. This reaction can be represented by the following equation:

CH3COOH + NaHCO3 -> CH3COONa + CO2 + H2O

In this reaction, acetic acid (CH3COOH) reacts with sodium bicarbonate (NaHCO3) to form sodium acetate (CH3COONa), carbon dioxide (CO2), and water (H2O).

Temperature affects reaction rates because it influences the kinetic energy of the molecules involved. When the reactants are at a higher temperature, their molecules have greater kinetic energy, which leads to more frequent and energetic collisions between molecules. This results in a faster reaction rate.

Conversely, lowering the temperature reduces the kinetic energy and the speed of molecular motion, leading to slower reaction rates. So, cooling down the vinegar would slow down the reaction between vinegar and baking soda rather than speeding it up.