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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.
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.
mature phase
Both saturated and trans fat; however, if you need to choose one over the other, satured fats.
It is done by the process of Hydrogenation. Example:- C2H4 + H2 ---------> C2H6 Thus, ethene undergoes hydrogenation to form ethane
Most animal fats, sweets (cake, chocolate, etc.), full-fat dairy, butter, and some oils are all sources of saturated fats.
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.
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.
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.
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.
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.
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.
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.
Eating too much saturated fat is related to heart disease. Know that alkanes are satured hydrocarbons and know their properties. Products high in saturated fatty acids, salts, sugar etc should be therefore not be promoted on this basis. This is a simple way to reduce your saturated fat intake. Water must be displaced from saturated soils in order to reduce the volume of the voids. The causes are the same old suspects - too little fiber, saturated fat, cholestero and obesity. Dewpoint: the temperature at which a given air/water vapor mixture is saturated with water vapor ( i.e. Wetland: Lowland areas, such as marshes and swamps, that are saturated with moisture, the natural habitat of much wildlife. So instead of normally having 100 % of the hemoglobin saturated with oxygen, smokers are down to about 85 % of normal. Monounsaturated fatty acids: Fatty acids in which only one area of the molecule is not saturated with hydrogen. Wars there have been in the past; this earth is saturated with blood. With the soil saturated again with water there were large pools of water on the fields adjacent to the weather station. Use unsaturated fats such as sunflower or olive oil rather than saturated fats such as butter. You're also adding to the already high saturated fat by piling on more meat. Many people in the UK are eating too much fat, especially saturated fat. The access line is completely saturated during a 25 second period at the center of the period. If partly saturated air is cooled without changing its pressure or amount of water vapor, a point is reached when it becomes saturated. According to Hi-Fi News, 'the wonderfully fluid images and deeply saturated colors painted by this Fujitsu combination are little short of mouth-watering. Above the water table is the zone where the ground is not fully saturated.