Answer:
1. Vegetable oil, which is a liquid at room temperature, is used in making cake batter. <u>Unsaturated</u>
2. Chocolate, which is solid at room temperature, is derived from a seed. <u>Saturated</u>
3. Butter<u>,</u> which is a solid at room temperature, is often used in cooking. <u>Saturated</u>
4. The oil inside flaxseed oil pills is liquid at room temperature. <u>Unsaturated</u>
Explanation:
Saturated fats are those kinds of fat that do not have a double bond between their carbon atoms when represented structurally. At room temperature, they tend to assume the solid-state, and they are mostly obtained from animal sources. Unsaturated fats do have a minimum of one double bond between their carbon atoms and tend to assume the liquid phase. They are mostly obtained from plant sources.<em> </em>
1. Vegetable oil is obtained from a plant source and is, therefore, unsaturated fat.
2. Chocolate even though it comes from cocoa is solid at room temperature and is mostly comprised of saturated fat.
3. Butter a solid at room temperature is mostly made up of saturated fat and is sourced from animals.
4. Flaxseed oil obtained from a plant source is mostly unsaturated fat.
Answer:
-data collected from Mauna Loa shows an increase in CO2 by 20% in the last 40 years
-ice core data shows links between CO2 and temperature, with a recent increase in both
-data from ice cores and other proxies show increases in CO2, CH4, and N2O since the Industrial Revolution
Nh3 is ammonia. Nh4+ is ammonium ion. NRH2 is primary amine, R2NH is secondary amine, R3N is tetiary amine. R is alkyl group
