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otez555 [7]
2 years ago
10

SaturatedUnsaturated fats remain in liquid form at room temperature

Biology
1 answer:
Juliette [100K]2 years ago
4 0
<span>Unsaturated fat

Saturated fats are solid at room temperature while unsaturated fats are liquid at room temperature. This is because these two kinds of fats differ in their chemical structure. Saturated fats do not have double bonds between the molecules which means there are no gaps and the fat is saturated with hydrogen molecules. Because there are no gaps, these fats tend to pack more closely together. Unsaturated fats have double bonds which break up the chain of hydrogen molecules and create gaps allowing them to pack loosely and can thus liquefy at room temperature.</span>
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Answer:

One way to test for pH is by using litmus (pronounced "LITT- muss") paper. It can be purchased at the drug store, at places where they sell swimming pool supplies, or at pet stores where they have aquarium supplies.

Blue litmus paper tests for acids, and it turns various shades of red when dipped into acidic liquid.

Red litmus paper tests for alkalis (bases). It turns various shades of blue when dipped into alkaline liquid.

Remember, we asked each of you to bring four liquids from home so that we can test them. You have lots of good stuff in little bottles and jars.

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Now we'll have a little cooking lesson. Cream of tomato soup is fun to make, and a little science is necessary to make it properly.

Cook one can of whole or diced tomatoes in a large pot until it has boiled a few minutes. Add a little salt, and if you want, a small amount of minced onion.

Of course, to have "cream" of tomato soup, you need to put in some milk.

WAIT! STOP! If you put milk into the tomatoes, the milk will curdle, and be awful. Why do you think that is?

Tomato is acid. Milk is not. They can't be mixed just like that. What do we do, then, to make "cream" of tomato soup? Science has provided us with an answer to this problem.

Baking soda is alkali. Add one teaspoon of baking soda to the tomatoes. Watch it foam! Zowie! Something is happening here! After it cooks awhile, the foam will go away, and now, you can add the milk.

It will not curdle because you neutralized the acid in the tomatoes by adding baking soda. And the soup is lovely, besides!

Explanation:

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