When you cook rice, you hydrolyse the cellulose in the rice to starch via the fo

Question

When you cook rice, you hydrolyse the cellulose in the rice to starch via the following chemical reaction: Cellulose + H20 Starch Brown rice takes twice as long to cook as white rice because there is twice as much cellulose to hydrolyse. What does that tell you about the kinetics of the hydrolysis reaction? If you had a first order reaction, how would the cooking time vary with the cellulose concentration? a) b) What does the fact that the cooking time doubles as the cellulose concentration doubles tell you about the kinetics of the reaction? If you double the concentration of cellulose, the rate of reaction... How would the cooking time vary if you were at an altitude of 3000 m? (Hint: The boiling point of water at 3000 m is 92 9C) c)

Explanation / Answer

a) First order reaction is a reaction in which the rate of a reaction depends on one of the concentration of one of the reactants.

rate =-d[cellulose]/dt= k[cellulose]

As the [cellulose] is doubled, k remains the same at constant temperature. Therefore, time taken for cooking doubles.

b) the reaction follows first order kinetics

doubling [cellulose] doubles rate of reaction.

c)water will boil at 920C at higer altitude coz of low atmospheric pressure. Thus, it will take longer time to cook. It is a case opposite to that in pressure cooker.

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