1. Answer the following questions based on the given tables. % 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 1. has the highest iodine number? 2. has the lowest melting point? _3. requires the least number of moles hydrogen for complete hydrogenation?

Chemistry
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ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
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Chapter1: Chemical Foundations
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II. Analysis
1. Answer the following questions based on the given tables.
% 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
1. has the highest iodine number?
2. has the lowest melting point?
3. requires the least number of moles hydrogen for complete hydrogenation?
4. would likely be solid at room temperature?
5-6. Arrange based on melting temperature (highest to lowest).
_7-8. Arrange based on tendency to solidify first as temperature is decreased (slowest to fastest).
_9-10. Arrange based on degree of unsaturation (highest to lowest).
Transcribed Image Text:II. Analysis 1. Answer the following questions based on the given tables. % 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 1. has the highest iodine number? 2. has the lowest melting point? 3. requires the least number of moles hydrogen for complete hydrogenation? 4. would likely be solid at room temperature? 5-6. Arrange based on melting temperature (highest to lowest). _7-8. Arrange based on tendency to solidify first as temperature is decreased (slowest to fastest). _9-10. Arrange based on degree of unsaturation (highest to lowest).
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