Snapshot 1: conversion of the Arrhenius equation

(expressed in kcal/mol) into

(in

), where the chosen reference temperature is 25 °C

Snapshot 2: conversion of the exponential model

parameter (expressed in

) into

(in kJ/mol), where the chosen reference temperature is 100 °C

Snapshot 3: conversion of the exponential model

parameter (expressed in

) into

(in kcal/mol), where the chosen reference temperature is

°C

The temperature dependence of chemical and biochemical reaction rate constants has traditionally been described by the Arrhenius equation. This model can be written in the form

, where

is the rate constant at temperature

in K,

is the rate constant at a reference temperature

, also in K,

is the activation energy in, for example, kilojoules or kilocalories per mole, and

is the universal gas constant in commensurate units.

It can be shown that for an appropriate temperature range around a realistic

, the Arrhenius equation can be used interchangeably with the simpler exponential model

, where both temperatures are in °C and

is a constant with units

[1–4]. This follows from the fact that

is the first term in the Taylor expansion series of

at

, in a rapidly converging series [1].

These conversions enable one to use the exponential model and software to predict the progress of reactions and processes with published

values (see Related Links). They also allow you to compare published or calculated

values with those of the traditional and more familiar activation energy

.

[1] M. Peleg, M. D. Normand, and M. G. Corradini, "The Arrhenius Equation Revisited,"

*Critical Reviews in Food Science and Nutrition*,

**52**(9), 2012 pp. 830–851.

doi:10.1080/10408398.2012.667460.

[2] M. Peleg, M. D. Normand, and A. D. Kim, "Estimating Thermal Degradation Kinetics Parameters from the Endpoints of Non-isothermal Heat Processes or Storage,"

*Food Research International*,

**66**, 2014 pp. 313–324.

doi:10.1016/j.foodres.2014.10.003.

[3] M. Peleg, A. D. Kim, and M. D. Normand, "Predicting Anthocyanins' Isothermal and Non-isothermal Degradation with the Endpoints Method,"

*Food Chemistry*,

**187**, 2015 pp. 537–544.

doi:10.1016/j.foodchem.2015.04.091.

[4] M. Peleg, M .D. Normand, and T.R. Goulette, "Calculating the Degradation Kinetic Parameters of Thiamine by the Isothermal Version of the Endpoints Method,”

*Food Research International*,

**79**, 2016 pp. 73–80.

doi:10.1016/j.foodres.2015.12.001.