Artificial orange flavouring is made by reacting 1-octanol with acetic acid to form the ester octyl acetate. The reaction can be catalyzed by a strong acid. A food chemist determines that an increase in temperature from 50 to 60 degrees Celcius increases the initial rate of this reaction by a factor of 2.12 (all other initial conditions were kept constant). What is the activation barrier for this esterification reaction?