Which of the following has the highest iodine content?  Which of the following has the lowest melting point?

Anatomy & Physiology
1st Edition
ISBN:9781938168130
Author:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble
Publisher:Kelly A. Young, James A. Wise, Peter DeSaix, Dean H. Kruse, Brandon Poe, Eddie Johnson, Jody E. Johnson, Oksana Korol, J. Gordon Betts, Mark Womble
Chapter23: The Digestive System
Section: Chapter Questions
Problem 49CTQ: Explain the role of bile salts and lecithin in the emulsification of lipids (fats).
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Which of the following has the highest iodine content? 
Which of the following has the lowest melting point? 
Which of the following requires the fewest moles of hydrogen for complete hydrogenation? 
Which of these is likely to be solid at room temperature? 

% Fatty acid by weight
Fat or oil
Palmitic
Stearic
Oleic
Linoleic
Lard
24.6
15.0
50.4
10.0
Olive
14.6
75.4
10.0
Peanut
8.5
6.00
51.6
26.0
Corn
6.0
2.0
44.0
48.0
Transcribed Image Text:% Fatty acid by weight Fat or oil Palmitic Stearic Oleic Linoleic Lard 24.6 15.0 50.4 10.0 Olive 14.6 75.4 10.0 Peanut 8.5 6.00 51.6 26.0 Corn 6.0 2.0 44.0 48.0
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