Question:

Raw milk sours in about 4 h at 27$^\circ$C, but in about 48 h in a refrigerator at 17$^\circ$C. What is the activation energy for souring of milk?

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Lower temperature → slower rate → higher time.
Updated On: Apr 23, 2026
  • 78.3 kJ mol$^{-1}$
  • 46.21 kJ mol$^{-1}$
  • 23.5 kJ mol$^{-1}$
  • 80.8 kJ mol$^{-1}$
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The Correct Option is A

Solution and Explanation

Concept: Arrhenius equation: \[ \ln\left(\frac{k_2}{k_1}\right) = \frac{E_a}{R}\left(\frac{1}{T_1} - \frac{1}{T_2}\right) \]

Step 1:
Rate $\propto$ $\dfrac{1}{\text{time}}$.
\[ \frac{k_2}{k_1} = \frac{t_1}{t_2} = \frac{4}{48} = \frac{1}{12} \]

Step 2:
Temperatures: \[ T_1 = 300\text{ K}, \quad T_2 = 290\text{ K} \]

Step 3:
Substitute in Arrhenius equation: \[ \ln(1/12) = \frac{E_a}{8.314}\left(\frac{1}{300} - \frac{1}{290}\right) \]

Step 4:
Activation energy: \[ E_a \approx 78.3\ \text{kJ mol}^{-1} \] Conclusion:
Activation energy = 78.3 kJ mol$^{-1}$
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