Concept explainers
(a)
Interpretation:
The nutrition label which is matched with corn oil should be determined.
Concept Introduction:
Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.
(b)
Interpretation:
The nutrition label which is matched with butter should be determined.
Concept Introduction:
Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.
(c)
Interpretation:
The nutrition label which is matched with margarine should be determined.
Concept Introduction:
Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.
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