The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated. Concept introduction: Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

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Answer 1

Question

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

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b. H3C CH3 H3O+ ✓ H OH

Answer 2

Question

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

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Check out a sample textbook solution

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Answer 3

Question

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

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Answer 4

Question

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

Expert Solution & Answer

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Answer 5

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

Answer 6

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

Answer 7

Chapter 18, Problem 18.18E

Interpretation Introduction

Interpretation:

The process that is used to prepare margarines and cooking shortenings from vegetable oils is to be stated.

Concept introduction:

Fats and oils are triglycerides formed by the reaction of fatty acids with glycerol. They are hydrophobic in nature, so they are insoluble in water but soluble in organic solvents. Fats are solid triglycerides and oils are liquid triglycerides at room temperature.

Answer 8

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Answer 9

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Answer 10

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Answer 11

Ch. 18 - What is the basis for deciding if a substance is a...Ch. 18 - List two major functions of lipids in the human...Ch. 18 - What functional group is common to all...Ch. 18 - Prob. 18.4E Ch. 18 - Prob. 18.5E Ch. 18 - Describe four structural characteristics exhibited...Ch. 18 - Describe the structure of a micelle formed by the...Ch. 18 - Prob. 18.8E Ch. 18 - Prob. 18.9E Ch. 18 - Explain why the melting points of unsaturated...

Solution Summary: The author explains that the process used to prepare margarines and cooking shortenings from vegetable oils is hydrogenation.

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Chapter 18 Solutions