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The oxidation of glucose to ${CO}_2$ and ${H}_{2}O$ has a Gibb's free energy value of $\Delta G=-$636 kcal/mol.

Why is it that the jar of glucose in your kitchen does not spontaneously convert into ${CO}_2$ and ${H}_{2}O$?


${CO}_2$ has more stored energy than glucose, therefore the reaction requires the input of 636 kcal/mol of energy to move forward.


The reaction require more oxygen than is provided for by normal atmospheric conditions.


The glucose molecules lack the activation energy at room temperature needed for the reaction to move forward.


There is too much ${CO}_2$ in the air and this hinders the production of more ${CO}_2$ from glucose.

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