all of the above
Lard has more saturated fats
The lard sample will require more KOH for complete saponification. This is because lard is a saturated fat, and therefore the molecules are more closely packed together. This means that there are more bonds that need to be broken in order to saponify the fat.
Yes, sheep fats, particularly from lamb and mutton, typically have a higher melting point than lard, which is derived from pigs. This difference is mainly due to the composition of the fatty acids present in each type of fat. Sheep fat contains a higher proportion of saturated fatty acids, which tend to solidify at higher temperatures compared to the more unsaturated fatty acids found in lard. As a result, sheep fat is generally more solid at room temperature compared to lard.
A saturated solution is made when you have added so much solute that no more dissolves. The amount of solute needed to make a saturated solution will change with the temperature of the solution.
8c because the warmer the air, the more water it can hold
false
false
A saturated solution contains the maximum amount of solute that can be dissolved at a given temperature. If a solution is saturated, adding more solute will not dissolve into the solution without changing the temperature.
A saturated solution contains the maximum amount of solute that can be dissolved in a solvent at a specific temperature. Once the solution is saturated, adding more solute will not lead to further dissolution.
It contains more water vapor than cold air.
It contains more water vapor than cold air.
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).