Catalytic hydrogenation causes the oil to become saturated. So hydrogenated vegetable oil has fewer trans fatty acids and thereby less kinks. The greater the unsaturation (double bonds) the higher is the "kinks" in the fatty acid chains. Hydrogenated vegetable oil have higher melting point causing them to be solids at room temperature such as margarine. In the absence of double bonds (hydrogenated) the fatty acids pack tightly in a crystal lattice. Hydrogenated vegetable oil is likely to clog arteries.
Answer:
The new temperature will be 2546 K or 2273 °C
Explanation:
Step 1: Data given
The initial temperature = 1000 °C =1273 K
The volume = 20L
The volume increases to 40 L
Step 2: Calculate the new temperature
V1/T1 = V2/T2
⇒with V1 = the initial volume = 20L
⇒with T1 = the initial temperature = 1273 K
⇒with V2 = the increased volume = 40L
⇒with T2 = the new temperature = TO BE DETERMINED
20L/ 1273 K = 40L / T2
T2 = 40L / (20L/1273K)
T2 = 2546 K
The new temperature will be 2546 K
This is 2546-273 = 2273 °C
Since the volume is doubled, the temperature is doubled as well
Many chefs today are taught using a culinary arts book written in 1903.
This Is "TRUE"
