Essential Organic Chemistry (3rd Edition)
Essential Organic Chemistry (3rd Edition)
3rd Edition
ISBN: 9780321937711
Author: Paula Yurkanis Bruice
Publisher: PEARSON
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Chapter 20.1, Problem 1P

(a)

Interpretation Introduction

Interpretation:

The difference in the melting point of the given fatty acids has to be explained.

(b)

Interpretation Introduction

Interpretation:

The difference in the melting point of the given fatty acids has to be explained.

(c)

Interpretation Introduction

Interpretation:

The difference in the melting point of the given fatty acids has to be explained.

(d)

Interpretation Introduction

Interpretation:

The difference in the melting point of the given fatty acids has to be explained.

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Why might some food companies find it economically advantageous to advertise their products (such as corn oil and margarine) as being composed of polyunsaturated fatty acids?
Explain the difference in the melting points of the following fatty acids: a. palmitic acid and stearic acid     c. palmitoleic and oleic b. stearic acid and oleic acid          d. oleic and linoleic
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