Chapter 9, Problem 1CHQ

Interpretation Introduction

Interpretation:

Three samples of oils, namely safflower oil, peanut oil, sesame oil are mixed with 2-3 drops of iodine. The saturation and unsaturation levels of the 3 oilsshould be determined and whether this factor help in explaining about color changes or not should be explained.

Concept Introduction:

Fat consists of long chain fatty hydrocarbons that have carboxylic acid. These are further classified as unsaturated and saturated fats. Unsaturated fatty acids have double bonds which do not allow the carboxylic groups to stack over one another and hence remain asliquid at room temperature while the saturated forms of hydrocarbons do not contain double bonds which allow them to stack over each other thus forming solids at room temperature.