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Hydrogen peroxide has a characteristic of being dissociated rapidly into atomic oxygen and water when it is contacted with organic materials, resulting in a decrease in molecular weight of a polymer like carbohydrate. This effect on inulin hydrolysis under ultrasound irradiation was investigated. Maximum effect of hydrogen peroxide appeared at the H,O2 concentration of 2.3%(w/v) under the range of 5060 *C and 0.1^ 0.3%a(w/w) HCI. Compared to control reactions, the promotion effect reached 9-43%. The activation energy, 26kcal/mol, of inulin hydrolysis with H2O, addition was similar to that without H202 addition, 25kcal/mol. This implies that the rate enhancement of inulin hydrolysis with H202 addition is due to the increase of frequency factor.
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