Nothing more can be added to a saturated solution - the liquid is literally 'full up' with the solute being dissolved, so if you carry on adding the solute, it will not dissolve and the solution will not become any more concentrated.
A concentrated solution has a very large amount of the solute in it (there is more solute than solvent), but it has not yet reached the point where no more solute can be dissolved. If you keep adding to it, the solute will dissolve.
Saturated typically refers to a condition where something is completely filled or soaked. In chemistry, it can refer to a solution in which no more of a substance can be dissolved. In nutrition, it can refer to fats that are solid at room temperature.
Almost every chemical that dissolves (solute) in a solution eventually reaches a proportion of solute to solvent where no more material will dissolve. The extra just falls to the bottom. This is saturated solution. However if you "play tricks" on the saturated solution. For example cooling it gently so the solution is holding more solute at the lower temperature than it should. The solution is said to be supersaturated. This is usually a unstable condition. A tap on the container or the introduction of a dust mote or particle of the solute, will result in the precipitation of the excess solute from the solution.
Two variables that affect the amount of solid needed to make a saturated solution are temperature and the type of solvent used. Higher temperatures generally require more solid to dissolve, while the solute-solvent interaction can vary based on the solvent type and impact solubility.
mature phase
It is done by the process of Hydrogenation. Example:- C2H4 + H2 ---------> C2H6 Thus, ethene undergoes hydrogenation to form ethane
Both saturated and trans fat; however, if you need to choose one over the other, satured fats.
Most animal fats, sweets (cake, chocolate, etc.), full-fat dairy, butter, and some oils are all sources of saturated fats.
Fats are made out of fatty acids and glycerol. Fatty acid = alkyl group ( long carbon chain basically) plus a carboxyl group but thats not the improtant part. Fatty acids can undergo dehydration with glycerol to make a triglyceride which is the conventional fat in foods and stuff etc. There difference between saturated and unsaturated fats is the long carbon chain. The long carbon chain which can have double bonds or not. A double bond decreases the maximum number of hydrogen atoms joined to the carbon atoms so they dont have the most hydrogen atoms a they could do so they are unsaturated. Satured = no double bonds.
"Saturated" typically refers to a compound that contains only single bonds between carbon atoms, making them fully saturated with hydrogen atoms. In terms of nutrition, "saturated" refers to fatty acids that are saturated with hydrogen atoms and are usually solid at room temperature. In general, saturated compounds have a higher melting point compared to unsaturated compounds.
Fats are made out of fatty acids and glycerol. Fatty acid = alkyl group ( long carbon chain basically) plus a carboxyl group but thats not the improtant part. Fatty acids can undergo dehydration with glycerol to make a triglyceride which is the conventional fat in foods and stuff etc. There difference between saturated and unsaturated fats is the long carbon chain. The long carbon chain which can have double bonds or not. A double bond decreases the maximum number of hydrogen atoms joined to the carbon atoms so they dont have the most hydrogen atoms a they could do so they are unsaturated. Satured = no double bonds.
If 50 grams of water saturated with potassium chlorate at 23 degrees Celsius is slowly evaporated to dryness, approximately 6.5 grams of the dry salt (potassium chlorate) would be recovered. This is based on the solubility of potassium chlorate in water at that temperature.
Saturated steam occurs when steam and water are in equilibrium. If you have a closed container of water and heat it, above 100 celsius the steam pressure will start to rise, and as the temperature continues to rise, the pressure will go on rising. What is happening is that steam is being evolved to match the temperature (steam tables will give this relation) and the steam conditions are said to be saturated because if the pressure is raised by external means, some of the steam will start to condense back to water.If the steam pressure is held at a lower level than that achieved at saturation, by taking steam off to feed a turbine or other steam usage, there is effectively an excess temperature for that pressure, and the steam is said to be superheated. It in fact then becomes dry, and behaves as a gas. The amount of superheat can be quantified as so many degrees of superheat (celsius or fahrenheit).Turbine designers want steam to be superheated before reaching the turbine, to avoid condensation causing blade erosion, and steam producing boilers in power plants are designed to produce superheated steam. In plants where no turbines are used, only satured steam is normally generated.In heating applications, saturated steam is preferable, because it has a better energy exchange capacity. Superheated steam must cool down, and become saturated steam, before condensing in a heat exchanger. Also, superheated steam is a thermal insulator, like air.That is why it is necessary to direct superheated steam through a desuperheater before using the steam in heating applications.