Concept explainers
(a)
Interpretation:
The effect of increasing number of carbon atoms on the melting point of fatty acids needs to be determined.
Concept Introduction:
Fatty acids are long chain
Unsaturated fatty acids can be defined as the long chain fatty acids which have long hydrocarbon chain with −COOH group. In unsaturated fatty acids, the carbon chain must have at least one double bond.
(b)
Interpretation:
The effect of increasingthe number of double bonds on the melting point of fatty acids needs to be determined.
Concept Introduction:
Fatty acids are long chain carboxylic acid which may or may not have unsaturation in the molecule. They react with glycerol to form triglyceride. The reaction is known as esterification as carboxylic acid group react with alcoholic group to form ester group.
Unsaturated fatty acids can be defined as the long chain fatty acids which have long hydrocarbon chain with −COOH group. In unsaturated fatty acids, the carbon chain must have at least one double bond.
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- Fats belong to the class of organic compounds represented by the general formula, RCOOR', where R and R' represent hydrocarbon groups; therefore, fats are: a. ethers. b. soaps. c. esters. d. lipases.arrow_forwardFrom Figure 18.7, arrange the following substances in order of increasing percentage of unsaturated fatty acids: chicken fat, beef fat, corn oil, butter, and sunflower oil.arrow_forwardWhat is the basis for deciding if a substance is a lipid?arrow_forward
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