saturated hydrocarbon - these carry as many hydrogen atoms possible . These are called alkanes
general formula = CnH2n+2
H H H H H H
H-C-C-C-C-C-C-H
H H H H H H
unsatuarated hydrocarbons - these dont carry as many hydrogen atoms as possible. these are calles alkenes.
general formula = CnH2n
H H H H H H
C-C-C-C-C-C
H H H H H H
if you dont understand look on BBC bitesize GCSE chemistry.
A hydrocarbon is said to be saturated it has a single bond.
Just add aqueous solution of KMnO4 or Br2 to the compound the decolourization of these reagents confirm the presence of unsaturation in compound.
Saturated = all single covalent bonds. Unsaturated = a double or triple somewhere.
If you keep adding solute and it keeps dissolving, then the solution is unsaturated. When the solution is saturated, additional solute will not dissolve.
Saturated: only sincle carbon-carbon bonds.
Unsaturated: double or triple carbon-carbon bonds.
The type of C–C bonds in the molecule
It depends on the amount of salt and the amount of water. If there is only a little salt, it is probably unsaturated. That means more salt could be dissolved into the solution. If there is quite a bit of salt, it is more than likely saturated. If you add more salt and it just floats to the bottom, it is saturated. Unless it is supersaturated of course. For the solution to be supersaturated, you would have had to boil the water, add salt to the point where it stops dissolving into the boiling hot solution, then let the solution cool down. So, it can be any of the three.
Either by looking at a solubility table or by finding the point where no more of substance can dissolve in the solvent at a given temperature.
Saturated air is air that is holding as much moisture as it can at a given temperature. Unsaturated air does not contain the full amount of moisture possible at a given temperature.
Lipids are multifaceted in a linear sort of way. What makes them interesting is that they are multifaceted in several different ways.Length : from 14 to 28 -CH2- monomers;Saturated and non- : no carbon double bonds is saturated; one -C=C- double bond is mono-unsaturated, two or more -C=C- double bonds is poly-unsaturated.Three lipids and a glycerol molecule congeal to form a tri-acyl-glyceride.These are not the most abundant of Cell membrane lipids. Mostly saturated, mono-unsaturated, and [several types of] poly-unsaturated lipid moieties form the foundation of the multifaceted Cell Membrane.Plus phospholipids (from peanuts) are needed in the membranes of the Brain.
You could try a vacuum.
Unsaturated fat is found in vegetables, and saturated fat is found in most food like chips, cookies, ect.. Saturated fat usally creates fat on a body that's why it is better to eat unsaturated fat. So a basic answer is saturated fat is unhealthy and puts fat on your body, and unsaturated fat is better to eat. Answer 2: What is above is true, and I will add that if you think about the word "saturated" it means that something is completely full -- so if you were looking at a saturated fat diagram, every C-H bond would be full. On an unsaturated fat, there would be double bonds where carbons would bond back to carbons -- basically the more H's you see in the diagram, the more saturated the fat is. I am attaching a diagram -- look down under "related links".
Many public health agencies say saturated fats cause more heart disease than unsaturated. Independent researchers find no correlation. The confusion is caused by failing to distinguish how the fat is used. Unrefined unsaturated fats are better when eaten cold, such as salad dressing. Saturated fats are better when heated, such as frying and making processed foods. Vegetable fat, except coconut oil, is unsaturated; animal fat is saturated. Vegetable oil becomes saturated when it is hydrogenated, used to make processed foods such as margarine and peanut butter. Unsaturated fats break down when heated. Vegetable oil is heated when it is refined. All vegetable oils are refined except virgin olive oil. Virgin means unrefined.
It depends on the amount of salt and the amount of water. If there is only a little salt, it is probably unsaturated. That means more salt could be dissolved into the solution. If there is quite a bit of salt, it is more than likely saturated. If you add more salt and it just floats to the bottom, it is saturated. Unless it is supersaturated of course. For the solution to be supersaturated, you would have had to boil the water, add salt to the point where it stops dissolving into the boiling hot solution, then let the solution cool down. So, it can be any of the three.
Either by looking at a solubility table or by finding the point where no more of substance can dissolve in the solvent at a given temperature.
Saturated air is air that is holding as much moisture as it can at a given temperature. Unsaturated air does not contain the full amount of moisture possible at a given temperature.
Lipids are multifaceted in a linear sort of way. What makes them interesting is that they are multifaceted in several different ways.Length : from 14 to 28 -CH2- monomers;Saturated and non- : no carbon double bonds is saturated; one -C=C- double bond is mono-unsaturated, two or more -C=C- double bonds is poly-unsaturated.Three lipids and a glycerol molecule congeal to form a tri-acyl-glyceride.These are not the most abundant of Cell membrane lipids. Mostly saturated, mono-unsaturated, and [several types of] poly-unsaturated lipid moieties form the foundation of the multifaceted Cell Membrane.Plus phospholipids (from peanuts) are needed in the membranes of the Brain.
You could try a vacuum.
While there isn't a recommended intake amount for unsaturated fat total fat intake should be between 20 to 35 percent. Eating between 20 to 35 percent of your total daily calories as fats from foods like fish, nuts, and vegetable oils while limiting the amount of saturated fats to less than 7 percent of the total daily calories is recommended. Some high unsaturated food sources are avocados, olive oil, almonds, salmon and natural peanut butter. Unsaturated fats can be both polyunsaturated and monounsaturated. While monounsaturated fats are predominant in nuts and olive oil you can find polyunsaturated fat in vegetable oils and fatty fish.
Rf value of oleic acid with solvent system
multiply grams of saturated fat times 9
Fructose, Glucose, and Sucrose you will find in honey. There are no saturated fats in honey.
The solubility is the amount of the solute (substance) in grams per cubic centimeter that can dissolve in a solvent (liquid) before it is saturated. So you would have to measure an amount of the solute before you put it in the solvent, then after the solvent is saturated, measure how much of the solute is left undissolved and subtract that from the original amount. Hope this helps.