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Controlling Chemical Reactions

Controlling Chemical Reactions - Merryhill School

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Page 1: Controlling Chemical Reactions - Merryhill School

Controlling Chemical Reactions

Page 2: Controlling Chemical Reactions - Merryhill School

Getting Reactions Going

• Activation Energy: the minimum amount of energy needed to start a chemical reaction

• All chemical reactions need a certain amount of activation energy to get started.

Page 3: Controlling Chemical Reactions - Merryhill School

Activation Energy: Example

• Consider the reaction in which hydrogen and oxygen form water. This reaction gives off a large amount of energy, but if you just mix the two gases together, they can remain unchanged for years. For the reaction to start, a tiny amount of a citation energy is needed — even just an electric spark. Once a few molecules of hydrogen and oxygen react, the rest will quickly follow because the first few reactions provide activation energy for more molecules to react.

Page 4: Controlling Chemical Reactions - Merryhill School

Another Look at Types of Reactions

• Exothermic Reaction (release energy): At the end of the reaction, the products have less energy than the reactants.

• Endothermic Reaction (take in energy): At the end of the reaction, the products have more energy than the reactants.

Page 5: Controlling Chemical Reactions - Merryhill School

Rates of Chemical Reactions

• Chemical reactions don’t all occur at the same rate.

• Some happen quickly, for example, explosions.

• Some happen much slower, for example, rusting of metal.

• If you want to make a chemical reaction happen faster, you need to get more reactant particles together more often and with more energy. To slow down a reaction, you need to do the opposite.

Page 6: Controlling Chemical Reactions - Merryhill School

Controlling Rates of Reactions

• Chemists can control rates of reactions by changing or using the following factors:

1. surface area

2. temperature

3. concentration

4. catalysts

5. inhibitors

Page 7: Controlling Chemical Reactions - Merryhill School

Surface Area

• When a chunk of solid substance reacts with a liquid or gas, only the particles on the surface of the solid come into contact with the other reactant.

• If you break the solid into smaller pieces, more particles are exposed and the reaction happens faster.

• Example: Chewing your food breaks it into smaller pieces that your body can digest more easily and quickly.

Page 8: Controlling Chemical Reactions - Merryhill School

Temperature• When you heat a substance, the particles move faster.

This increases the reaction rate in two ways.

1. More reactant particles come in contact more often, meaning there are more chances for a reaction.

2. Faster-moving particles have more energy causing more reactant particles to get over the activation energy “hump."

• In contrast, reducing temperature slows down reaction rates.

Page 9: Controlling Chemical Reactions - Merryhill School

Concentration

• Concentration is the amount of substance in a given volume.

• Increasing the concentration of reactants supplies more particles to react.

Page 10: Controlling Chemical Reactions - Merryhill School

Catalysts• A catalyst is a material that increases the rate of reaction

by lowering the activation energy.

• Although catalysts affect a reaction’s rate, they are not permanently changed by a reaction; therefore, they ar not reactants.

• Think of a catalyst as:

• a minister at a wedding

• a toolbox

Page 11: Controlling Chemical Reactions - Merryhill School

Enzymes: Biological Catalysts

• Many chemical reactions happen at temperatures that would kill most living things, but some of these reactions are necessary for life.

• Your body contains thousands of different biological catalysts called enzymes to allow these reactions to happen at a low temperature.

• Each enzyme is specific affecting only one chemical reaction.

Page 12: Controlling Chemical Reactions - Merryhill School

Inhibitors

• An inhibitor is a material used to decrease the rate of reaction.

• Most inhibitors work by preventing reactants from coming together.

• Usually they combine with one of the reactants either permanently or temporarily.

• Example: Adding preservatives to food