Chemistry
Chemistry
10th Edition
ISBN: 9781305957404
Author: Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher: Cengage Learning
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5. SURFACE TENSION: I. A decrease is due to the weakening of the hydrogen bonds of water molecules II. It is increased when a surfactant is added III. Soap lowers surface tension of water resulting to the shrinkage of molecules on the surface
6. SAPONIFICATION: I. Can be carried out with HCl II. NaOH undergoes hydrolysis III. Its principle is used to determine the number of milligrams of KOH required to neutralize the fatty acids from the complete hydrolysis of 1g of fat
7. HYDROGENATION: I. Involves hydrogen addition across carbon-carbon double bonds II. The removal of a double bond results to an increase in melting point III. Favors the absorption of vitamins in the structure
8. RANCIDITY: I. Oxygen acts as an oxidizing agent at carbon to carbon double bonds II. The products are glycerol and carboxylic acids III. Can be carried out by a certain enzyme
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