Of the following natural fatty acids, which is predicted to have the HIGHEST melting point? Not enough information to answer correctly O [18:0] O [18:1] O [20:1] O [20:0]
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![Of the following natural fatty acids, which is predicted to have the HIGHEST melting
point?
Not enough information to answer correctly
O [18:0]
[18:1]
[20:1]
[20:0]](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F0c24706a-68ab-4880-8344-d62ff38fb2cc%2F91e3791e-32fc-46e0-8fca-2ee3d0db1035%2F80eflvv_processed.png&w=3840&q=75)
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- In each of the following pairs of fatty acids, select the fatty acid that has the lower melting point. a. 14:0 and 18:0 b. 20:4(delta 5,8,11,14) and 18:3(delta 9,12,15) c. 18:3(delta 9,12,15) and 16:0 d. 18:1(delta 9) and 20:1(delta 5)The symbol for the fatty acid below is ________________: ________________, n-____________________. CH3(CH2)2(CH=CHCH2)2(CH2)4COOH (This is a multiple blank question, e.g. for 12:1, n-3 you would enter 12, 1, and 3.)the breakdown of the disaccharide lactose into two monosaccarides (glucose and galactose) requires which of the following reactants listed below? A. O2 B. C6H12O6 C. D. H20 E. CH4
- Which of the following fatty acids is NOT common and naturally occurring?Consider the following pairs of fatty acids and underline the fatty acid in each pair that will have the higher melting temperature. i) 14:0 and 18:0 ii) 14:1D8 and 18:2D8,10 iii) 12:0 and 12:1D9Rank the melting points of the following fatty acids from highest to lowest: (1) cis-oleic(18:1) (original cis configuration) (2) trans-oleic (18:1) (transformed to trans configuration) (3) linoleic (18:2) (4) stearic (18:0) (5) palmitic (16:0)
- Unsaturated fatty acids are commonly esterified at the hydroxyl substituent of glycerol at what carbon number? 1st carbon 2nd carbon 3rd carbon All carbonsThe following triacylglycerols (Tag) contain different percentages of unsaturated fatty acids. What would be the order of melting points going from highest to lowest? Tag 1: 25% Tag 2: 50% Tag 3: 75% a. highest 2-3-1 lowest b. highest 3-2-1 lowest c. the melting points are all the same d. highest 1-2-3 lowestWhich of the following statements regarding trans fatty acids is FALSE? Trans fatty acids increase the shelf-life of processed foods. Trans fatty acids were saturated fatty acids prior to hydrogenation. A diet that is rich in trans fatty acids increases the risk of heart disease, and therefore trans fatty acids in foods must be labeled. Trans fatty acids are a byproduct of hydrogenating fats.
- An oil X has a saponification Value of 100 and an Oil Y has a saponification Value of 70. Which oil will have a high molecular weight and long fatty acid chain?In which of the following pairs of fatty acids are both members of the pair polyunsaturated fatty acids? A. 18:0 and 18:1 acid B. 18:1 and 18:2 acid C. 18:2 and 18:3 acid D. 18:0 and 18:0 acidRank the fatty acids in each group in order of increasing melting point. A<C<B B<C<A B>C>A A>C>B