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Most animal and vegetable oils are triglycerides -- a very large molecule made of a glycerin backbone (a 3-carbon chain molecule) with three long-chain fatty acids attached to it. Typical, the long-chain fatty acids will have 16 or 18 carbons hooked together in a chain. Throughout that entire trygliceride, there is not one ionic bond. Oils do not dissolve in water, they just layer out on top, and they don't have ions that dissociate in water to make them an electrolyte.

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15y ago

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