Concept explainers
(a)
Interpretation:
Difference in identity and number of
Concept Introduction:
Fats are obtained from fatty acids and are generally solid at room temperature with more saturated fatty acids. Oils are also obtained from fatty acids and are liquid at room temperature with less saturated fatty acids.
(b)
Interpretation:
Difference in number of carbon-carbon double bonds in fats and oils has to be explained.
Concept Introduction:
Refer to part (a).
(c)
Interpretation:
Difference in melting point of fats and oils has to be explained.
Concept Introduction:
Refer to part (a).
(d)
Interpretation:
Difference in natural source of fats and oils has to be explained.
Concept Introduction:
Refer to part (a).
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