The reason for the differences in the melting point of olive oil and soybean oil. Introduction: Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

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Answer 1

Question

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

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Answer 2

Question

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

Expert Solution & Answer

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Answer 3

Question

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

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Answer 4

Question

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

Expert Solution & Answer

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Answer 5

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

Answer 6

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

Answer 7

Chapter 7, Problem 7.38PP

Summary Introduction

To determine:

The reason for the differences in the melting point of olive oil and soybean oil.

Introduction:

Oils are dietary lipids that are derived from plants such as corn, soybeans, or peanuts. They are also triglycerides that formed from the condensation reaction of three fatty acids with a glycerol molecules. Oils are liquid at room temperature.

Answer 8

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Answer 9

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Answer 11

Ch. 7 - Prob. 7.1PP Ch. 7 - Prob. 7.2PP Ch. 7 - Prob. 7.3PP Ch. 7 - Given that only polar molecules can participate as...Ch. 7 - Prob. 7.5PP Ch. 7 - Prob. 7.6PP Ch. 7 - An ion-dipole attraction often occurs when ionic...Ch. 7 - Prob. 7.8PP Ch. 7 - Prob. 7.9PP Ch. 7 - Prob. 7.10PP

Solution Summary: The author explains the difference in the melting point of olive oil and soybean oil due to the force of attraction between the molecules.

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Chapter 7 Solutions