The way in which hydrogenation affects the melting point of the resulting fat. Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

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Answer 1

Question

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

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Answer 2

Question

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

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Answer 3

Question

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

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Answer 4

Question

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

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Answer 5

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

Answer 6

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

Answer 7

Chapter 3.5, Problem 1CC

Summary Introduction

To determine: The way in which hydrogenation affects the melting point of the resulting fat.

Introduction: In baking, certain types of fats are used. These are called shortenings. Shortenings are made from vegetable oils by processing them by hydrogenation. In hydrogenation, double bonds break to give rise single bonds where the double bonds were present originally.

Answer 8

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Answer 11

Ch. 3.4 - Prob. 1CC Ch. 3.4 - What type of reaction is the reverse of the one...Ch. 3.4 - Prob. 1CS Ch. 3.5 - Prob. 1CC Ch. 3.5 - Prob. 1CS Ch. 3.6 - How many water molecules would be produced during...Ch. 3.6 - Prob. 2CC Ch. 3.6 - Prob. 1EQ Ch. 3.6 - Prob. 2EQ Ch. 3.6 - CoreSKILL Explain the result that was crucial to...

Solution Summary: The author explains how hydrogenation affects the melting point of the resulting fat.

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