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d.polarWater molecules are polar covalent and therefore form attractions between the molecules called hydrogen bonds. Much of the heat that goes into raising the temperature of water to its boiling point goes to breaking the hydrogen bonds first.
The hydrogen bonds between water molecules and respectively hydrogen bonds between ethanol molecules are broken by mixing; new hydrogen bonds are formed between water and ethanol molecules - this second process is exothermic.
One of the properties of saturated fats is that they are solid at room temperature. It has to do with the fact that there are more hydrogen atoms in the saturated fatty acid molecules than in unsaturated fats.
A saturated fat. Saturated with hydrogen at the bonding site freed up by lack of carbon-carbon double bonds. This fat packs tightly and is solid at room temperature.
3.16:1
Trans fats are man made by adding hydrogen atoms to vegetable oil. This hydrogenation allows the vegetable oil to remain solid at room temperature just like a saturated animal fat.
Chemically, saturated fats have more hydrogen atoms on the fat molecules.Practically, saturated fats are solid at room temperature (butter, lard, coconut oil) while unsaturated fats are liquid at room temperature (olive and other liquid vegetable oils).
You have one or more double bonds between carbon atoms in unsaturated fat molecules. You have no such double bonds in the structure of saturated fat molecules. You have all the single bonds between the carbon atoms.
Hydrogen. The process is called hydrogenation.
Hydrogenated fats actually are vegetable oil blasted with hydrogen, so these fats are behave like saturated fats. This hydrogen makes the fat harder so it's not at all healthy. Saturated fats haven't any carbon-carbon double bonds, in other words it fully saturated with hydrogen atoms. Hydrogen gas pumped through the mixture at high pressure, and then the excited hydrogen atoms penetrate the vegetable oil molecules and change them into trans-fats. So it is always recommended to consume unsaturated fats instead of other fats.
Saturated fats and trans-fats are solid at room temperature. Polyunsaturated and monounsaturated fats (oils) are liquid at room temperature. Trans-fats are liquid fats that are treated chemically and thermally to mimic saturated fats, usually in a process called hydrogenation. This process in a nutshell (it's a bit more complicated) injects hydrogen into the oils at high temperature and high pressure producing polymers (plastics) from the hydrocarbon molecules in the oils. Most vegetable shortenings are produced this way, shortenings (solid fats) that are not natural saturated fats are trans-fats.
Saturated fats have no double bonds in their chemical structure. They are “saturated” with hydrogen atoms. Because of their chemical structure, they have a solid consistency at room temperature.
No. Lipids with the maximum number of hydrogen atoms are referred to as saturated.
No. Lipid molecules that are unsaturated have less hydrogen atoms because of carbon-carbon double bonds.
The process called "hydrogenation" adds chemical bonds within the oil to decrease the number of double carbon bonds, changing the fat from unsaturated (fewer hydrogen bonds) to saturated (more hydrogen bonds).Saturated fats tend to be solids.
Fats are made of polymers that are a attached to a sugar. A polymer is a reapting chain of carbon and hydrogen molecules. If all the molecules have hydrogens, the polymer is a saturated fat. If the chain is missing one hydrogen, it becomes an unsaturated fat. If the chain has mor than one missing hydrogen, it is a polyunsaturated fat.
Margarine is vegetable oil which has been hydrogenated. Oil is is unsaturated which means that the hydrocarbon chain has double bonds which can be broken and hydrogen added making the molecule saturated. Double bonds cause the molecule to be kinked which means when many of these molecules are present, they can not pack as tightly together causing oil to be liquid. Once the double bonds are broken, and hydrogen takes those spots, the molecules becomes straight. When the molecules become straight they can pack together much more tightly. This results in the oil becoming solid which is why margarine is a solid.