Some reactions are inhibited by the presence of another chemical. Oxidation reactions, for instance, are often inhibited by the presence of citric acid, hence why it is an ingredient in many packaged foods. It increases the shelf life significantly. If you carried out a trial of an oxidation reaction in which citric acid was present and one without it was present: i) Could you determine the effect, if any, that citric acid has on the activation energy of the oxidation reaction? ii) What additional information, if any, would you require to make the determination in the above question? iii) Would you expect the activation energy of the oxidation reaction to be higher, lower, or the same with citric acid present? Please explain.