The rate at which raw dairy products go sour increases as temperature increases.Raw milk at 27$\degree$C (300 K) goes sour in about 260 minutes, whereas milk stored at 5$\degree$C (278 K) takes about 48 hours to turn sour.Estimate the activation energy for the souring reaction.Assume that the frequency factor is the same at both temperatures.

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The Answer of The rate at which raw dairy products go sour increases as temperature increases.Raw milk at 27$\degree$C (300 K) goes sour in about 260 minutes, whereas milk stored at 5$\degree$C (278 K) takes about 48 hours to turn sour.Estimate the activation energy for the souring reaction.Assume that the frequency factor is the same at both temperatures.

The Rate at Which Raw Dairy Products Go Sour Increases °\degree°

The Rate at Which Raw Dairy Products Go Sour Increases $\degree$