COMPARISON OF CATALYTIC RATES OF REACTION OF BUCCHLOZIA CORIACEA FRUIT BY COOKING

Abstract

In this work, four catalyst, iron (II) oxide, papain, fiber and potash were used in the cooking process and the result shows that potash was the best catalyst for the tenderization of wonderful cola. Comparing fig. 7 to that of activation energy diagram (fig. 1), it took 470mins for potash to overcome the activation energy, while uncatalyzed, cola, papain, fibre and iron (II) oxide use 1075, 920, 780 and 680mins respectively to overcome their activation energies. Also, it took 430mins for the potash catalyzed reaction to register the first positive enthalpy change while it took 780, 580, 560 and 480mins for the uncatalyzed, cola papain, fiber and iron (11) oxide (nail) respectively ie decreasing times or increasing reaction rates.

The times to overcome their activation energies all occurred at the particle size of 2.15g while the minimum times for catalysts (or heat of overall reaction) were 4g (Fig. 7).