- Increase in melting point;
- Trans- arrangements of side chains around double bonds that remains in the hydrogenated fat.
Explanation:
Vegetable oil contain a larger ratio of double bonds among all its carbon-carbon bonds than animal fat such as butter does. Unlike carbon-carbon single bonds, structures connected to carbon-carbon double bonds are unable to rotate around the bonding axis. As a result, molecules rich in double bonds aren't as malleable or stack as tightly as those with a smaller number of double bonds do. The spacy molecular configuration hinders the formation of intermolecular forces, such that in nature in comparison with animal fats, vegetable <em>oils</em> tend to demonstrate lower melting points.
Hydrogenating vegetable oils reduce the number of double bonds per molecule while attaching extra hydrogen atoms to carbon atoms that used to form double bonds. This process would increase the strength of intermolecular interaction, hence raising the melting point.
The hydrogenation process does not necessary convert <em>all</em> double bonds to single bonds; some double bonds remains in the molecule, preventing the rotation of structures on their sides. Double bonds in naturally-occuring fatty acids tend to be of the cis- configuration, with hydrogen atoms connected to the same side of the carbon-carbon double bond. The high temperature involved in the hydrogenation process (around 90 degrees Celsius) can trigger the flipping of atoms connected to these double bonds to produce trans- fatty acids with hydrogen atoms bonded to opposite sides of the double bond.
I think Intramolecular forces are being weakened
step one
calculate the % of oxygen
from avogadro constant
1moles = 6.02 x 10 ^23 atoms
what about 4.33 x10^22 atoms
= ( 4.33 x 10^ 22 x 1 mole ) / 6.02 10^23= 0.0719 moles
mass= 0.0719 x16= 1.1504 g
% composition is therefore= ( 1.1504/3.25) x100 = 35.40%
step two
calculate the % composition of chrorine
100- (25.42 + 35.40)=39.18%
step 3
calculate the moles of each element
that is
Na = 25.42 /23=1.1052 moles
Cl= 39.18 /35.5=1.1037moles
O= 35.40/16= 2.2125 moles
step 4
find the mole ratio by dividing each mole by 1.1037 moles
that is
Na = 1.1052/1.1037=1.001
Cl= 1.1037/1.1037= 1
0=2.2125 = 2
therefore the empirical formula= NaClO2
<span>1) </span><span>Deduce
the two masses and see the amount of water was driven off when heated: </span><span>
<span>5.03 g -
4.23 g = 0.8 g H2O given off </span>
<span>2) Change
mass from grams to moles of H2O: </span>
<span>0.8 g H2O
/ 18 g H2O in 1 mole = 0.044 mol H2O </span>
<span>3) Change
left over mass to moles of BaCl2 .</span></span>
<span>
<span>4.23 g
BaCl2 / 207 g BaCl2 in 1 mol = 0.021 mol BaCl2 </span>
<span>4)Find
the ratio of mol H2O to mol BaCl2: </span>
<span>0.044 mol
H2O : 0.021 mol BaCl2 </span>
<span>5) The
resulting ratio is 2:1 so two H2O for each BaCl2, thus, the hydrate was named: </span>
<span>Barium
chloride di-hydrate</span></span>
