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1) A specific fat/oil has on over 50% of its triglyceride sites oleic acid, 28% palmitic acid, and 14% linoleic acid. Would you expect this product to be a solid or a liquid at room temperature? Why? Oleic acid palmitic acid HO HO Linoleic acid но

1) A specific fat/oil has on over 50% of its triglyceride sites oleic acid, 28% palmitic acid, and 14% linoleic acid. Would you expect this product to be a solid or a liquid at room temperature? Why? Oleic acid palmitic acid HO HO Linoleic acid но

Biochemistry
Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
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1) A specific fat/oil has on over 50% of its triglyceride sites oleic acid, 28% palmitic acid, and 14% linoleic acid. Would you expect this product to be a solid or a liquid at room temperature? Why? Oleic acid palmitic acid HO. Linoleic acid HO 2) What is the chemical difference between liquid Crisco and solid Crisco.they are both made from vegetable oil, right? Why is one solid and one liquid? How did that come to be? 3) Why is fat a useful cooking medium for food? Why doesn't food get amazingly greasy when fried - it isn't soggy with grease the way pasta gets soft with water being added? How does it cook food so quickly? 4) Explain, using chemical terms (and perhaps a picture or two) how someone could make mayonnaise with egg. lemon juice/water, and oil.
Transcribed Image Text:1) A specific fat/oil has on over 50% of its triglyceride sites oleic acid, 28% palmitic acid, and 14% linoleic acid. Would you expect this product to be a solid or a liquid at room temperature? Why? Oleic acid palmitic acid HO. Linoleic acid HO 2) What is the chemical difference between liquid Crisco and solid Crisco.they are both made from vegetable oil, right? Why is one solid and one liquid? How did that come to be? 3) Why is fat a useful cooking medium for food? Why doesn't food get amazingly greasy when fried - it isn't soggy with grease the way pasta gets soft with water being added? How does it cook food so quickly? 4) Explain, using chemical terms (and perhaps a picture or two) how someone could make mayonnaise with egg. lemon juice/water, and oil.
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