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The distinction is relevant when product A forms faster than product B because the activation energy for product A is lower than that for product B, yet product B is more stable. In such a case A is the kinetic product and is favoured under kinetic control and B is the thermodynamic product and is favoured under thermodynamic control. [1] [2] [3]
In chemistry, chemical stability is the thermodynamic stability of a chemical system, in particular a chemical compound or a polymer. [1] Colloquially, it may instead refer to kinetic persistence , the shelf-life of a metastable substance or system; that is, the timescale over which it begins to degrade.
For example, when a machine (not a part of the system) lifts a system upwards, some energy is transferred from the machine to the system. The system's energy increases as work is done on the system and in this particular case, the energy increase of the system is manifested as an increase in the system's gravitational potential energy. Work ...
A reaction coordinate diagram can also be used to qualitatively illustrate kinetic and thermodynamic control in a reaction. Figure 9:Kinetic and Thermodynamic Control: A. Product B is both the kinetic and thermodynamic product and B. Product A is the kinetic product while B is the thermodynamic product. [4]
Crystal structure of β-glucosidase from Thermotoga neapolitana (PDB: 5IDI).Thermostable protein, active at 80°C and with unfolding temperature of 101°C. [1]In materials science and molecular biology, thermostability is the ability of a substance to resist irreversible change in its chemical or physical structure, often by resisting decomposition or polymerization, at a high relative ...
Being "stuck" in a thermodynamic trough without being at the lowest energy state is known as having kinetic stability or being kinetically persistent. The particular motion or kinetics of the atoms involved has resulted in getting stuck, despite there being preferable (lower-energy) alternatives.
A thermodynamic system is a macroscopic object, the microscopic details of which are not explicitly considered in its thermodynamic description. The number of state variables required to specify the thermodynamic state depends on the system, and is not always known in advance of experiment; it is usually found from experimental evidence.
Food is similar to hydrocarbon and carbohydrate fuels, and when it is oxidized, its energy release is similar (though assessed differently than for a hydrocarbon fuel — see food energy). In chemical thermodynamics, the term used for the chemical potential energy is chemical potential, and sometimes the Gibbs-Duhem equation is used.