Question: I read this background article the other day: When the temperature of reactants is higher, the rate of the reaction is faster. At higher temperatures, particles of reactants have more energy, so they move faster. As a result, they are more likely to bump into one another and to collide with greater force. For example, food spoils because of chemical reactions, and these reactions occur faster at higher temperatures (see the bread on the left in the Figure below ). This is why we store foods in the refrigerator or freezer (like the bread on the right in the Figure below ). The lower temperature slows the rate of spoilage.  I am facing a new situation today: Rob is a chemist with a pharmaceutical company. He is trying to devise a technique that would  be able to control chemical reactions. For that, he conducted two tests. In the first test, he used warmer reactants. He called it reactant A. In the second test, he used cooler reactants. He called it reactant B.  Using the knowledge I acquired from the background article, how should I answer correctly the following question regarding my new situation: In which reactants the particles would collide with greater force, reactant A or reactant B?
Answer:
reactant A