The reason behind the low melting points of oils than those of fats based on their chemical structure. Introduction: Melting point represents the temperature acquired by a substance at which it changes from solid form to liquid. Fats and oils both are included under dietary lipids called as triglycerides. Fats exist as solid or semisolid at room temperature whereas oils are found in liquid state at room temperature.

Question

You are trying to decide if there is a single reagent you can add that will make the following synthesis possible without any other major side products: xi 1. ☑ 2. H₂O хе i Draw the missing reagent X you think will make this synthesis work in the drawing area below. If there is no reagent that will make your desired product in good yield or without complications, just check the box under the drawing area and leave it blank. Click and drag to start drawing a structure. There is no reagent that will make this synthesis work without complications. : ☐ S ☐

Answer 1

Question

Chapter 7, Problem 7.37PP

Summary Introduction

To determine:

The reason behind the low melting points of oils than those of fats based on their chemical structure.

Introduction:

Melting point represents the temperature acquired by a substance at which it changes from solid form to liquid. Fats and oils both are included under dietary lipids called as triglycerides. Fats exist as solid or semisolid at room temperature whereas oils are found in liquid state at room temperature.

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