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What else can I help you with?
Why do you need fats in sport?
Fats are important for our good health. But, excess of fats are not suitable for our health. In sports, we should need extra fitness or strength and fats are very important in this case. That's why, fats are good for us.
Do trans or cis fats have a higher melting point?
Cis fats would have a higher melting point due to tighter packing between molecules, as the chains would be unbent. Trans fats would have kinks in the fatty acid chain and this would hinder molecular packing, thus making it looser and would subsequently liquefy more easilyTrans fats are non polar while Cis fats are polar. Cis fats have strong inter molecular attractions. So melting point of cis fats are higher than trans fats.
Are fats an important part of cells?
no
Why are fats and oils important for us?
Oils are fats and fats allow us to maintain certain bodily fonctions and are essentials to our health.
Dietary fats are important because?
Dietary fats are important because they are the ones that produce energy for the body. Fats should be monitored since excessive fats can be risky for your health.
Why was Fats Domino important to Louisiana?
musisian
Why are emzymes important to organisms?
kills the fats
How are Fats and Carbohydrates alike?
Fats and carbohydrates are both important energy sources for the body. Both are classified as macronutrients. They are also both important for storing energy.
Why are Fats important to the body?
Give yo insulation!
Why are fats and oils important to animals and plants?
Animals and plants use fats and oils to store energy and insulation
Is this statement true or false saturated fats tend to be solid at room temperature while unsaturated fats tend to be liquid oils at room temperature?
True. Saturated fats have a higher melting point and tend to be solid at room temperature, while unsaturated fats have a lower melting point and are typically liquid oils at room temperature.
What is the temperature at which oils or fats begin to break down?
The temperature at which oils or fats begin to break down is typically around 375-400°F (190-204°C). This breakdown is known as the smoke point, where the oil or fat starts to produce smoke and harmful compounds. It is important to avoid heating oils beyond their smoke point to maintain their nutritional benefits.
