I think the fatty acids that may be used to make a fat that is liquid at room temperature are One plamitic acid, one stearic acid, and one oleic acid. Fatty acids are composed of linked chains of carbon atoms with an organic acid group at the end of the chain. Liquid fats or Oils are mainly obtained from plants or fish sources, and have high percentages of unsaturated fatty acids.
Oleic acid is an unsaturated fatty acid and unsaturated fatty acids are liquid at room temperature because of the presence of double bond in them.
Between palmitic acid and stearic acid, we will choose palmitic acid because palmitic acid (16 carbon chain) has less number of carbon atoms as compared to stearic acid (18 carbon chain) that is why it is liquid at room temperature. The fatty acids which have more number of carbon atoms have more Tm (transition temperature) so they will require more temperature for changing phase from solid to liquid. So, it simply means they will be solid at room temperature that is why we will not choose stearic acid.
Tm ∝ No. of carbon atoms in the lipid ∝ hydrophobic interactions.
Using the mass/volume percentage method for percentages of the solution, you simply divide the grams of solute by the volume of the solution and multiply by 100 to get your percentage. (75.0g/250mL)•100 = 30.0% solute
22.6According to the law of conservation of mass, the total mass of reactants should be equal to the total mass of products. Here, total mass of reactants= 11.3+11.3=22.6
