(a) Interpretation: Fats and oils should be compared with respect to the identity and number of functional groups present. Concept Introduction: Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

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Answer 1

Question

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

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3. Consider the compounds below and determine if they are aromatic, antiaromatic, or non-aromatic. In case of aromatic or anti-aromatic, please indicate number of I electrons in the respective systems. (Hint: 1. Not all lone pair electrons were explicitly drawn and you should be able to tell that the bonding electrons and lone pair electrons should reside in which hybridized atomic orbital 2. You should consider ring strain- flexibility and steric repulsion that facilitates adoption of aromaticity or avoidance of anti- aromaticity) H H N N: NH2 N Aromaticity (Circle) Aromatic Aromatic Aromatic Aromatic Aromatic Antiaromatic Antiaromatic Antiaromatic Antiaromatic Antiaromatic nonaromatic nonaromatic nonaromatic nonaromatic nonaromatic aromatic TT electrons Me H Me Aromaticity (Circle) Aromatic Aromatic Aromatic Aromatic Aromatic Antiaromatic Antiaromatic Antiaromatic Antiaromatic Antiaromatic nonaromatic nonaromatic nonaromatic nonaromatic nonaromatic aromatic πT electrons H HH…

A chemistry graduate student is studying the rate of this reaction: 2 HI (g) →H2(g) +12(g) She fills a reaction vessel with HI and measures its concentration as the reaction proceeds: time (minutes) [IH] 0 0.800M 1.0 0.301 M 2.0 0.185 M 3.0 0.134M 4.0 0.105 M Use this data to answer the following questions. Write the rate law for this reaction. rate = 0 Calculate the value of the rate constant k. k = Round your answer to 2 significant digits. Also be sure your answer has the correct unit symbol.

Answer 2

Question

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

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Answer 3

Question

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

Expert Solution & Answer

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Answer 4

Question

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

Expert Solution & Answer

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Answer 5

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

Answer 6

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Answer 7

Chapter 19, Problem 19.52P

Interpretation Introduction

(a)

Interpretation:

Fats and oils should be compared with respect to the identity and number of functional groups present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Answer 8

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Answer 9

Interpretation Introduction

(b)

Interpretation:

Fats and oils should be compared with respect to the number of carbon-carbon double bonds present.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Answer 10

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Answer 11

Interpretation Introduction

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

Answer 12

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

Answer 13

Interpretation Introduction

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

Answer 14

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Answer 15

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Answer 16

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Answer 17

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 should be compared with respect to the identity and number of functional groups present.

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(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

Want to see the full answer?

Chapter 19 Solutions

Solution Summary: The author explains that fats and oils should be compared with respect to the identity and number of functional groups present.

Concept explainers

Videos

(c) Interpretation: Fats and oils should be compared with respect to the melting point. Concept Introduction: Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

(d) Interpretation: Fats and oils should be compared with respect to the natural source. Concept Introduction: Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.

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Chapter 19 Solutions

(c)

Interpretation:

Fats and oils should be compared with respect to the melting point.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglyserols which have different physical properties.

(d)

Interpretation:

Fats and oils should be compared with respect to the natural source.

Concept Introduction:

Triacylglycerols are triesters formed from glycerol and three molecules of fatty acids. Fats and oils are triacylglycerols which have different physical properties.