Chemistry In Context
Chemistry In Context
9th Edition
ISBN: 9781259638145
Author: Fahlman, Bradley D., Purvis-roberts, Kathleen, Kirk, John S., Bentley, Anne K., Daubenmire, Patrick L., ELLIS, Jamie P., Mury, Michael T., American Chemical Society
Publisher: Mcgraw-hill Education,
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Chapter 10, Problem 28Q
Interpretation Introduction

Interpretation:

The chemical natures of the given cooking oils have to be discovered and how their properties vary in cooking and taste has also to be accounted.

Concept introduction:

Cooking oils:

Cooking oils refer to the oils extracted from plants, animals or synthetic fat and are used in frying, baking and other types of cooking in food preparation. These oils add flavour to the food and are healthier too.

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