Solid shortening is a process where oils such as vegetable oils are converted to solid fats. Concept Introduction: Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

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Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

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Answer 2

Question

Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

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Answer 3

Question

Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

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Answer 4

Question

Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

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Answer 5

Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

Answer 6

Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

Answer 7

Chapter 20, Problem 44QAP

Interpretation Introduction

Interpretation:

Solid shortening is a process where oils such as vegetable oils are converted to solid fats.

Concept Introduction:

Solid shortening is achieved by the hydrogenation of oils, both types are organic molecules, broadly categorized under the category of triglycerides. In general triglycerides (oils and fats) are esters formed by glycerol and long chain fatty acids. Unsaturation in this fatty acid chains leads to the formation of oils. The extent of the unsaturation changes the physical properties of the lipids. Mostly triglycerides with more saturated fatty acids exist as solids (fat) in room temperature while the fatty acids with unsaturation exist as liquids (oil).

Answer 8

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Answer 11

Ch. 20.2 - Exercise 20.1 Give the molecular formulas for the...Ch. 20.4 - Exercise 20.2 Name the following molecules. a. b.Ch. 20.4 - Exercise 20.3 Write the structural formula for...Ch. 20.5 - Petroleum is a very valuable raw material for the...Ch. 20.7 - Exercise 20.4 Name the following molecules. a. b.Ch. 20.9 - Prob. 20.5SC Ch. 20.11 - Prob. 20.6SC Ch. 20.14 - Prob. 20.7SC Ch. 20 - What is meant by the term “unsaturated...Ch. 20 - Prob. 2ALQ

Solution Summary: The author explains that solid shortening is achieved by the hydrogenation of oils, which are organic molecules, broadly categorized under the category of triglycerides.

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