Once I have read that in some cases bimolecular reactions can exhibit a maximum as a function of temperature due to the short lifetime of the activated complex at very high temperatures. At low temperatures the rate is increasing because the reaction is limited by diffusion or by the encounter ra...

In many reactions mechanisms, we study things like 'it forms explosive mixture and should be discarded off immediately'. Now my question is 'If those compounds are that much unstable that it will explode, why they form at the first place?' For example, if an explosive is getting formed, atoms mig...

Raw green onions are spicy, but heated green onions are sweet. Why is this? More specifically; what change in the raw green onion's organic chemicals makes it no longer spicy when the green onions are slightly burnt, and is there some chemical change in the burnt green onions that also make it sw...