Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

32. Lipids

Physical Properties of Fatty Acids

Organic Chemistry

32. Lipids

Physical Properties of Fatty Acids

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Multiple Choice

At what temperature should solid fats like butter and shortening be stored to maintain their physical properties?

Above 20°C

Below 0°C

Between 0°C and 4°C

Between 10°C and 15°C

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Verified step by step guidance

Understand the physical properties of solid fats: Solid fats like butter and shortening are composed of triglycerides, which have specific melting points. These fats are solid at room temperature but can become liquid if the temperature is too high.

Consider the melting point of butter and shortening: Butter typically has a melting point range of 32°C to 35°C, while shortening melts around 30°C to 40°C. Storing them at temperatures above their melting points will cause them to lose their solid structure.

Evaluate the storage temperature options: The goal is to maintain the fats in their solid state, which means storing them below their melting points. This eliminates the option of storing them above 20°C.

Analyze the effects of low temperatures: Storing fats below 0°C can cause them to become too hard, making them difficult to use. This suggests that extremely low temperatures are not ideal for maintaining usability.

Determine the optimal storage range: A temperature range between 0°C and 4°C is ideal for keeping fats solid while maintaining their usability. This range is above freezing but below the melting point, ensuring the fats remain solid and functional.