(a) Interpretation: The nutrition label which is matched with corn oil should be determined. Concept Introduction: Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

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Answer 1

Question

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

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Answer 2

Question

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

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Answer 3

Question

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

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Answer 4

Question

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

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Answer 5

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 6

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 7

Chapter 19, Problem 19.46P

Interpretation Introduction

(a)

Interpretation:

The nutrition label which is matched with corn oil should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols that are derived from fatty acids with fewer double bonds, while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 8

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 9

Interpretation Introduction

(b)

Interpretation:

The nutrition label which is matched with butter should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which is derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 10

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 11

Interpretation Introduction

(c)

Interpretation:

The nutrition label which is matched with margarine should be determined.

Concept Introduction:

Fats and oils are triacylglycerols. Fats are solids at room temperature while oils are liquids. Fats have triacylglycerols which are derived from fatty acids with fewer double bonds while oils have triacylglycerols produced by fatty acids with a large number of double bonds. Most of the fats have an animal origin and oils have a plant origin.

Answer 12

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Answer 14

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Answer 15

Ch. 19.1 - Prob. 19.1P Ch. 19.1 - Prob. 19.2P Ch. 19.2 - Prob. 19.3P Ch. 19.2 - Prob. 19.4P Ch. 19.2 - Prob. 19.5P Ch. 19.3 - Prob. 19.6P Ch. 19.3 - Prob. 19.7P Ch. 19.3 - Prob. 19.8P Ch. 19.3 - Prob. 19.9P Ch. 19.4 - Prob. 19.10P

Solution Summary: The author explains that fats and oils are triacylglycerols, which are derived from fatty acids with fewer double bonds.

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Chapter 19 Solutions