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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]
This type of chemical thermodynamic equilibrium will persist indefinitely unless the system is changed. Chemical systems might undergo changes in the phase of matter or a set of chemical reactions. State A is said to be more thermodynamically stable than state B if the Gibbs free energy of the change from A to B is positive.
A thermodynamic potential (or more accurately, a thermodynamic potential energy) [1] [2] is a scalar quantity used to represent the thermodynamic state of a system. Just as in mechanics , where potential energy is defined as capacity to do work, similarly different potentials have different meanings.
One such potential is the Helmholtz free energy (A), for a closed system at constant volume and temperature (controlled by a heat bath): = Another potential, the Gibbs free energy (G), is minimized at thermodynamic equilibrium in a closed system at constant temperature and pressure, both controlled by the surroundings:
If a system has a definite temperature, then its total energy has three distinguishable components, termed kinetic energy (energy due to the motion of the system as a whole), potential energy (energy resulting from an externally imposed force field), and internal energy. The establishment of the concept of internal energy distinguishes the ...
In simplest terms, a potential energy surface or PES is a mathematical or graphical representation of the relation between energy of a molecule and its geometry. The methods for describing the potential energy are broken down into a classical mechanics interpretation (molecular mechanics) and a quantum mechanical interpretation.
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.
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.
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