Chemistry for Today: General Organic and Biochemistry
9th Edition
ISBN: 9781337514576
Author: Seager
Publisher: Cengage
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Chapter 18, Problem 18.59E
Interpretation Introduction
Interpretation:
The way to decrease the amount of oxidative rancidity occurring in a food product is to be stated.
Concept introduction:
Rancidity involves the oxidation of fat-containing food upon the exposure of air, light or moisture or due to the bacterial action. This results in the development of unpleasant or foul smell and taste in the food items.
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Chapter 18 Solutions
Chemistry for Today: General Organic and Biochemistry
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. 18.4ECh. 18 - Prob. 18.5ECh. 18 - Describe four structural characteristics exhibited...Ch. 18 - Describe the structure of a micelle formed by the...Ch. 18 - Prob. 18.8ECh. 18 - Prob. 18.9ECh. 18 - Explain why the melting points of unsaturated...
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, chemistry and related others by exploring similar questions and additional content below.Similar questions
- A 0.10 M solution of acetic acid (CH3COOH, Ka = 1.8 x 10^-5) is titrated with a 0.0250 M solution of magnesium hydroxide (Mg(OH)2). If 10.0 mL of the acid solution is titrated with 10.0 mL of the base solution, what is the pH of the resulting solution?arrow_forwardGiven a complex reaction with rate equation v = k1[A] + k2[A]2, what is the overall reaction order?arrow_forwardPlease draw the structure in the box that is consistent with all the spectral data and alphabetically label all of the equivalent protons in the structure (Ha, Hb, Hc....) in order to assign all the proton NMR peaks. The integrations are computer generated and approximate the number of equivalent protons. Molecular formula: C13H1802 14 13 12 11 10 11 (ppm) Structure with assigned H peaks 2.08 3.13arrow_forward
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