Chapter 22, Problem 22.5TC

Interpretation Introduction

(a)

Interpretation:

The realtive amounts of saturated and unsaturated fatty acids in given three different types of margarine is to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(b)

Interpretation:

The cocoa butter having melting point $35°\text{C}$, have many or few saturated fatty acid is to be predicted.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.

Interpretation Introduction

(c)

Interpretation:

The structural features of a steroid are to be stated.

Concept introduction:

Lipids are organic compounds, which are fatty acids or the derivatives of fatty acids. They are insoluble in water but are soluble in non-polar organic solvents. They include natural oils, waxes, and steroids. Lipids are present in the cell membrane of the living cell.