AbstractRecent interest in the measurement and the interpretation of heat capacities of activation has led to more rigorous methods to detect temperature‐varient activation parameters. One such method devised by Blandamer and co‐workers was applied to the sucrose hydrolysis data of Moelwyn‐Hughes and Leininger and Kilpatrick. Both sets of investigators claimed that the energy of activation for sucrose inversion decreased with increasing temperature, while Heidt and Purvis and more recently, Kuhler's group contend that the energy of activation is constant. It was found that neither the data of Moelwyn‐Hughes nor of Leininger and Kilpatrick warrant the inclusion of a temperature‐dependent activation