Based on the kinetic theory of food quality loss , the applications of arrhenius theory in food chemistry such as the shelf-life prediction of food , rheological properties of food and predictive food microbiology were discussed .
In fact , one can even go back to the 1896 work of swedish scientist svante arrhenius , in which he predicted that the burning of coal could eventually double atmospheric co2 , leading to a temperature increase of several degrees celsius , though he believed such a day was far into the future .
Having freed themselves from the main current of paying attention to organic chemistry , leaders of the leipzig school wilhelm ostwald , jacobus hendricus van 't hoff and svante arrhenius studied chemical reaction by physics theories and methods .