but it isn't a carbohydrate :) It's pure fat, like all oils.
Olive Oil
Olive oil is a triacylgylceride: three fatty acids attached to a glycerol backbone. Technically it is a type of glycerolipid. Triacylglycerols(Triglycerides or Fats) are the major energy reserve for plants and animals.
Fatty Acids:
Olive Oil is a complex compound made of fatty acids, vitamins, volatile components, water soluble components and microscopic bits of olive. Primary fatty acids are Oleic and linoleic acid with a small amount of linolenic acid.
(C17H35COOH) or CH3-(CH2)7-CH=CH-(CH2)7-COOH also known as oleate.
The IUPAC name would be cis-9-octadecenoate
(C17H29COOH) or CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-COOH
When a long chain hydrocarbon is cracked, it typically produces shorter chain hydrocarbons, including alkanes and alkenes. The process can yield valuable products such as gasoline, diesel, and other lighter fuels, as well as by-products like hydrogen gas. The specific products depend on the conditions of the cracking process, such as temperature and the presence of catalysts. Cracking helps in maximizing the utility of crude oil by converting heavy fractions into more useful and economically viable fuels.
High temperature cracking refers to the process in which hydrocarbon molecules break down into smaller molecules at elevated temperatures. This is commonly seen in oil refinery processes where long-chain hydrocarbons are broken into shorter, more valuable products like gasoline and diesel. The cracking reaction helps in maximizing the yield of valuable products from crude oil.
Motor oil is a type of lubricant that typically consists of long-chain hydrocarbon molecules. These molecules are held together mainly by weak van der Waals forces, which are a type of non-covalent bonding.
No, olive oil is not a starch. Olive oil is a fat or lipid.
Sudan IV is non-polar. It is a hydrophobic molecule due to its long hydrocarbon chain, making it insoluble in water but soluble in non-polar solvents like oil or hexane.
Typically the shorter the carbon chain, the LESS viscous the hydrocarbon. The longer the chain, the MORE viscous the hydrocarbon. For example consider the viscosity and molecular size in: Gasoline < Diesel < Motor Oil < Tar Viscosity increases with the molecular size and length of hydrocarbon chain.
Yes, olive oil is a hydrophobic substance, meaning it does not mix well with water. This characteristic arises from its molecular structure, which is primarily composed of long hydrocarbon chains that repel water molecules. As a result, olive oil tends to separate from water and floats on its surface.
Glycerol and water are polar molecules, soluble in water, while olive oil is nonpolar and immiscible in water. LPG is a gas at room temperature and pressure, while glycerol, water, and olive oil are liquids. LPG is a hydrocarbon with lower boiling point compared to glycerol, water, and olive oil.
No one invented olive oil. It was there inside the olives long before the Greeks appeared.
oil typically comprises of long chained hydrocarbon molcucles (hydrocarbon are subtance made enterely from hydrogen and carbon
Olive oil! Are u kidding me!?
Olive oil is the healthier of the two. Olive oil is one of the healthiest oils, period.
Diesel oil is the mixture of hydrocarbon with average carbon chain of 16 (usually around 8 - 28 in number of carbon).
The main difference between olive oil and virgin olive oil is the way they are processed. Virgin olive oil is made from the first pressing of the olives, while regular olive oil is a blend of virgin and refined olive oils. Virgin olive oil is considered to have a higher quality and better flavor compared to regular olive oil.
When a long chain hydrocarbon is cracked, it typically produces shorter chain hydrocarbons, including alkanes and alkenes. The process can yield valuable products such as gasoline, diesel, and other lighter fuels, as well as by-products like hydrogen gas. The specific products depend on the conditions of the cracking process, such as temperature and the presence of catalysts. Cracking helps in maximizing the utility of crude oil by converting heavy fractions into more useful and economically viable fuels.
Light olive oil IS olive oil. Different varieties and types of olive oil are used for different things, so one cannot say that a certain olive oil is better than another.
High temperature cracking refers to the process in which hydrocarbon molecules break down into smaller molecules at elevated temperatures. This is commonly seen in oil refinery processes where long-chain hydrocarbons are broken into shorter, more valuable products like gasoline and diesel. The cracking reaction helps in maximizing the yield of valuable products from crude oil.