Difference in identity and number of functional groups of fats and oils has to be explained. 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.

Question

Want to see the full answer?

Answer 1

Question

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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 Introduction

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 Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 2

Question

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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 Introduction

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 Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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 Introduction

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 Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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 Introduction

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 Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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 Introduction

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 Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 6

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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.

Answer 7

Chapter 15, Problem 15.28UKC

(a)

Interpretation Introduction

Interpretation:

Difference in identity and number of functional groups of fats and oils has to be explained.

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.

Answer 8

(b)

Interpretation Introduction

Interpretation:

Difference in number of carbon-carbon double bonds in fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 9

(b)

Interpretation Introduction

Interpretation:

Difference in number of carbon-carbon double bonds in fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 10

(c)

Interpretation Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 11

(c)

Interpretation Introduction

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 12

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 13

(d)

Interpretation Introduction

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Answer 14

Expert Solution & Answer

Answer 15

Expert Solution & Answer

Answer 16

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 17

Ch. 15.1 - In which solvents or solutions will a lipid be...Ch. 15.2 - (a) Draw a skeletal structure for each fatty acid....Ch. 15.2 - Prob. 15.3P Ch. 15.2 - Prob. 15.4P Ch. 15.3 - Draw the structure of a wax formed from stearic...Ch. 15.3 - One component of jojoba oil is a wax formed from...Ch. 15.3 - What hydrolysis products are formed when cetyl...Ch. 15.4 - Draw the structure of a triacylglycerol that...Ch. 15.4 - Prob. 15.9P Ch. 15.4 - Draw the structure of a triacylglycerol that fits...

Solution Summary: The author explains the difference in identity and number of functional groups of fats and oils.

Concept explainers

Videos

Interpretation:

Difference in number of carbon-carbon double bonds in fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Want to see the full answer?

Chapter 15 Solutions

Solution Summary: The author explains the difference in identity and number of functional groups of fats and oils.

Concept explainers

Videos

Interpretation: Difference in number of carbon-carbon double bonds in fats and oils has to be explained. Concept Introduction: Refer to part (a).

Interpretation: Difference in melting point of fats and oils has to be explained. Concept Introduction: Refer to part (a).

Interpretation: Difference in natural source of fats and oils has to be explained. Concept Introduction: Refer to part (a).

Want to see the full answer?

Chapter 15 Solutions

Interpretation:

Difference in number of carbon-carbon double bonds in fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Interpretation:

Difference in melting point of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).

Interpretation:

Difference in natural source of fats and oils has to be explained.

Concept Introduction:

Refer to part (a).