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I have used chemical reactions at home when baking and cooking in general. According to the collision theory, when you increase the temperature, the reaction rate will increase as well. When food is put into the oven and heat, a reaction quickly forms.

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If scientists hadn't figured out how to manipulate reaction rates, substances and chemicals would have an unknown reactions and reaction rates. The world would advance much slower and be less efficient. This would negatively impact the world as we know it.

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I use chemical reactions at home by cooking. The heat rearranges the molecules in food, changing its structure and creating new compounds.

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If scientific never worked out how to manipulate chemical reactions, many chemical advancements would have never been made. We would not have disinfectants and many aspects of life such as waste management would be altered negatively.

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If scientists never learned how to manipulate reaction rates, the world would be lagging behind in terms of advancements and modern life would be significantly different. We wouldn't have access to a lot of the same accessibilities.

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I use chemical reactions at home whenever I'm baking or making food using heat.

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The knowledge of reaction rates benefit technological advances by scientists making more things like efficient medicine, energy efficiency and other advancements.

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we wouldn't have as efficient production of chemicals which could impact things like food preservation and waste management.

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Knowledge of reactions rates could benefit technological advances because for example in environmental science, we can understand how quickly pollutants degrade or react, which can help scientists develop remediation strategies.

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The world would not have disinfectants as chemical reactions are used for disinfectants work.

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When I bake at home, I use chemical reactions in the oven with heating and cooking.

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The production would slow down and the development would not be the same. The costs would also be different.

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Knowledge of reaction rates can benefit advancement in technologies, because when you understand how things react, you will know when to cause each reaction.

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I used chemical reactions when boiling eggs at home.

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I used chemical reactions when cooking an egg.

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I used chemical reactions when air frying some tater tots.

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I have used chemical reactions at home when I make toast.

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If scientists were lost on how to manipulate reactions the world would be very dangerous

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If scientists hadn't worked out how to manipulate reaction rates numerous aspects of modern life would be significantly impacted.The world would likely have slower production times as well as higher costs.

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With knowledge of reaction rates the technological advances being made can benefitted by scientists knowing what conditions or circumstances that cause certain reactions.

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I used chemical reactions when I made toast

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I have used chemical reactions at home when cooking with my family specifically using vineger and lemon in certain recipes.

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I have used chemical reactions at home when cooking using heat.

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I have used chemical reactions at home when baking desserts such as cakes and bread by using things such as baking powder that mix and react with other ingredients

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The knowledge of reaction rates benefits technological advances as scientists can create things that benefit humans through different experiments

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We would be missing out on a lot of key items that are used in are everyday life like being able to cook food in oven and air fryer, etc.

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There are lots sof chemical reactions like in the kitchen. Like air fryer and also ovens they use chemical reaction with temperature to cook the food.

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Scientists/Chemists can make models to expect or see how reactions react through different conditions.

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The knowledge of reaction rates benefits technological advances by making everything optimized. An engine being developed can have max performance because the gas is mixing perfectly into the air, which is a controlled reaction.

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We wouldn't have the same knowledge we do know

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I made a volcano with vinegar and baking soda before.

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The world would be very different with many current technologies and processes being less productive or not even possible.

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Without having effective control over chemical reactions, scientists would still have a lot, yet none of it would be optimised. This would lead to a major stunt in human development, leaving people capped at transportation and energy related matters.

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World would missing some major technology relating to producing energy such as nuclear energy or some medical advancements such as medicines. We would also be missing some food relating to chemical reaction such as cake Which uses chemical reaction to rise.

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I have used chemical reaction at home by baking a cake like using baking powder a substance that reacts with moisture which forms bubbles allowing the cake to rise. This reaction is sped up by putting it in a oven, as temperature rises kinetic energy also increases increasing rate of collisions in the cake batter.

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Understanding reaction rates helps scientists make faster-acting medicines, more efficient batteries, and better food preservation methods. It also helps industries produce materials more safely and quickly.

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At home, I use chemical reactions when baking (baking soda reacts to make batter rise), cleaning (mixing vinegar and baking soda to unclog drains), and even when metal rusts from water exposure.

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More knowledge of chemical reactions can allow us to make more significant energy sources

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If scientists never found out how to manipulate chemical reactions many studies and advances would take much longer and be less efficient. For example if scientists didn't know concentration could speed up dissolving a substance then that process may take much longer than it could.

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I have used chemical reactions at home to make homemade bread and fried food. By making a batter or a dough and then cooking it a chemical reaction occurs noted by the smell changes, texture changes, and color changes of the food as it goes through the cooking process.

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If scientist couldn't manipulate reactions then we wouldn't have as much knowledge about chemical reactions as we do now simply because they would take longer.

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The world would be very different with many modern technologies and processes being less efficient or not possible.

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You can use chemical reactions at home to make desserts like a cake or brownies. You also have chemical reactions in your own body all the time when digesting and other bodily processes.

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When baking, baking soda reacted with buttermilk which produced carbon dioxide which caused my cake to rise.

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The world would most likely be more polluted due to us not being able to utilize nuclear reactions for a source of clean energy and us still relying on on fossil fules

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There is chemical reactions everywhere. In the kitchen, there is ovens, toasters, and fryers, that all use chemical reactions to cook food.

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Knowledge of reaction rates can speed up the rate of technological advances, and they can lead to safer, more thought out advances as well as allowing the process to be more predictable.

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We wouldn't be able to create as many things as we have now.

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If scientists didn't figure out how to manipulate chemical reactions we wouldn't have some of our technological advances we have today.

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The world would not be as known, and there would be many everyday things that would not exist.

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When you bake there are many reactions involved. Such as the reaction of the baking soda and powder and allowing it to rise.

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The world would be less predictable and we would have a lot of uncertainty

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it allows for the optimization for chemical processes which would increase efficiency and reduce the risk of danger.

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The world would be a lot more unknown and less controllable if we had not figured out how to manipulate reaction rates.

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We use chemical reactions at home when cooking or baking. such as boiling water which turns a liquid into a gas.

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Using heat at home to cook something by making it easier to mix ingredients together.

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Baking involves many chemical reactions, including the reaction of baking soda with acidic ingredients (like buttermilk or lemon juice) to make carbon dioxide, which makes cakes rise.

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It would not be as economic and safe as it is.

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Chemists can pre-develop models to anticipate how reactions behave under different conditions.