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4. The rate constant for the inversion of cane sugar va
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Uploaded: 30.07.2019
Content: 4.rar 22,24 kB
Uploaded: 30.07.2019
Content: 4.rar 22,24 kB
Product description
4. The rate constant for the inversion of cane sugar varies with temperature:
T, ºС 25 40 50 55
K • 103, min-1 9.67 73.4 268 491
Calculate the temperature coefficient of sugar inversion for each temperature range and the average temperature coefficient in the range of 20-50ºС and the activation energy.
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