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Sunflower oil is similar to olive oil by the fact that it is mainly fatty acids connected to a glycerol backbone. They all have CH2 in them, which is an important part. The CH2 is important (and there are usually other CH's... CH3 and CH) because it is the typical carbon bonding that you study with all carbon families: alkanes, cycloalkanes, alekenes...etc.

They are also lighter than water and at room temperature some fatty acids can be solid: such as butter...

As long as you know that all those oils (olive, sunflower...) are glycerides, and are mainly fatty acids, than that is all you really need to know. It is also important to recognize that it has the typical carbon bonding. The entire formula isn't that important.

yes this is right

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15y ago

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