Chemistry: The Science in Context (Fifth Edition)
Chemistry: The Science in Context (Fifth Edition)
5th Edition
ISBN: 9780393614046
Author: Thomas R. Gilbert, Rein V. Kirss, Natalie Foster, Stacey Lowery Bretz, Geoffrey Davies
Publisher: W. W. Norton & Company
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Chapter 20, Problem 20.6VP
Interpretation Introduction

Interpretation: The fatty acids produced by the hydrolysis of cocoa butter are to be identified.

Concept introduction: The presence of carboxylic group at the end of long hydrocarbon chain is the molecular structure of fatty acids. Saturated fatty acids do not contain double or triple bond in the hydrocarbon chain.

To determine: The fatty acids produced by the hydrolysis of cocoa butter.

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Chapter 20 Solutions

Chemistry: The Science in Context (Fifth Edition)

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