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:
1134
Explanation:
(the ones place was rounded up). 1133.981 is the unrounded answer.
Answer:metal coil
Explanation: i took the quiz for middle school
More energy will be released from the old substance than the new substance will need to form its chemical bonds.
The addition of hydrofluoric acid and Naf( answer c) to water produces a buffer solution.
Naf is used because buffer consist of a weak acid and the salt of that base.Buffer also consist a weak base and salt of that base .Hydrofluoric acid is a weak acid thus the salt would be added is Naf to produce buffer solution.
