Fats and oils are an essential part of our diets. Much of their molecular structure consists of long hydrocarbon chains. a) What physical property can often be used to distinguish saturated and unsaturated fat? b) Explain why unsaturated fats are less detrimental to human health than saturated fats

why Acetanilide after cooling back at room temperature forms a crystal?

Write the balanced equation for the decomposition of carbon tetrachloride