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1. Halogenation depends on which concept? a. presence of double bond in the glycerol portion b. presence of double bond in the fatty acid portion c. presence of carboxylic acid groups d. reactivity of potassium ions 2. Why do lipids with long chain fatty acids have lower saponification value? a. they are linear in structure, thus it is difficult to saponify b. they have lower number of carboxyl group per 1 gram of sample c. they require less amount of KOH during titration d. they require less HCL during back titration 3. Melting point: what happens when the carbon chain length of fatty acids become shorter? a. increased melting point b. decrease melting point c. no change

1. Halogenation depends on which concept? a. presence of double bond in the glycerol portion b. presence of double bond in the fatty acid portion c. presence of carboxylic acid groups d. reactivity of potassium ions 2. Why do lipids with long chain fatty acids have lower saponification value? a. they are linear in structure, thus it is difficult to saponify b. they have lower number of carboxyl group per 1 gram of sample c. they require less amount of KOH during titration d. they require less HCL during back titration 3. Melting point: what happens when the carbon chain length of fatty acids become shorter? a. increased melting point b. decrease melting point c. no change

Biology: The Unity and Diversity of Life (MindTap Course List)
Biology: The Unity and Diversity of Life (MindTap Course List)
14th Edition
ISBN:9781305073951
Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Chapter3: Molecules Of Life
Section: Chapter Questions
Problem 2CT: In 1976, a team of chemists in the United Kingdom was developing new insecticides by modifying...
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1. Halogenation depends on which concept?

  • a. presence of double bond in the glycerol portion
  • b. presence of double bond in the fatty acid portion
  • c. presence of carboxylic acid groups
  • d. reactivity of potassium ions

2. Why do lipids with long chain fatty acids have lower saponification value?

  • a. they are linear in structure, thus it is difficult to saponify
  • b. they have lower number of carboxyl group per 1 gram of sample
  • c. they require less amount of KOH during titration
  • d. they require less HCL during back titration

3. Melting point: what happens when the carbon chain length of fatty acids become shorter?

  • a. increased melting point
  • b. decrease melting point
  • c. no change

 

 

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