Chapter 23, Problem 23.92SP

Interpretation Introduction

Interpretation:

The fatty acids out of the three would contribute most to a triglyceride being oil, rather than fat, at room temperature is to be discussed.

Concept introduction:

Fat is a type of solid lipid (at room temperature) consisting of triesters of glycerol and saturated fatty acid. They are also known as triglycerides.

Oils is a type of liquid lipid (at room temperature) consisting of triesters of glycerol and saturated fatty acid. They are both hydrophobic (water fearing) and lipophilic (fat loving).