Svante Arrhenius's paper discusses the reaction rate of invert sugar inversion by acids, emphasizing the relationship between reaction speed and the electrical conductivity of electrolytes. He explores the influence of temperature on reaction rates, showing that reaction speeds increase significantly with rising temperatures. Arrhenius presents empirical formulas and experimental data to support his findings, demonstrating the consistency of his formula with observed reaction rates. He also investigates the effect of non-electrolytes on the inversion rate, concluding that small amounts of non-electrolytes have minimal impact, while electrolytes, particularly acids, have a stronger influence. Arrhenius proposes the concept of "active invert sugar," which is a hypothetical form of sugar that increases with temperature and is responsible for the observed reaction rates. He further explains that the reaction rate is proportional to the active sugar content, which is influenced by the dissociation of acids and the presence of electrolytes. The paper concludes with a detailed analysis of the reaction rates of various acids and the functions that describe the relationship between acid concentration and reaction speed.Svante Arrhenius's paper discusses the reaction rate of invert sugar inversion by acids, emphasizing the relationship between reaction speed and the electrical conductivity of electrolytes. He explores the influence of temperature on reaction rates, showing that reaction speeds increase significantly with rising temperatures. Arrhenius presents empirical formulas and experimental data to support his findings, demonstrating the consistency of his formula with observed reaction rates. He also investigates the effect of non-electrolytes on the inversion rate, concluding that small amounts of non-electrolytes have minimal impact, while electrolytes, particularly acids, have a stronger influence. Arrhenius proposes the concept of "active invert sugar," which is a hypothetical form of sugar that increases with temperature and is responsible for the observed reaction rates. He further explains that the reaction rate is proportional to the active sugar content, which is influenced by the dissociation of acids and the presence of electrolytes. The paper concludes with a detailed analysis of the reaction rates of various acids and the functions that describe the relationship between acid concentration and reaction speed.