e Line-bond Structure O X| New TabX +"mod/flcn/view.php?id=15420211HW 11Christin JimmE124A - Spring21 - SMITH > Activities and Due DatesHW 11O Assignment Score:49.1%Give Up?E FeedbackResourcesResunQuestion 1 of 20>O AttemptWhich of the statements are true?V Saturated fats are more likely than unsaturated fats to be solid at room temperature.V Unsaturated fats have higher melting points than saturated fats.Fats that contain more saturated fatty acid residues than unsaturated fatty, acid residues arc more likely to be solid atroom temperature.Triacylglycerols (triglycerides) are composed of fatty acid residues and glycerol.V Triacylglycerols (triglycerides) always contain three identical fatty acids.Incorrectabout us careera2ovacy pelicytema of use

The above statements are : 1. Saturated fats are solid at room temperature whereas unsaturated fats…

Which of the statements are true? Saturated fats are more likely than unsaturated fats to be solid at room temperature. Unsaturated fats have higher nmelting points than saturated fats. Fats that contain more saturated fatty acid residues than unsaturated fatty. acid residues are more likely to be solid at room temperature. O Triacylglycerols (triglycerides) are composed of fatty acid residues and glycerol. Triacylglycerols (triglycerides) always contain three identical fatty acids. Incorrect

Which of the statements are true? Saturated fats are more likely than unsaturated fats to be solid at room temperature. Unsaturated fats have higher nmelting points than saturated fats. Fats that contain more saturated fatty acid residues than unsaturated fatty. acid residues are more likely to be solid at room temperature. O Triacylglycerols (triglycerides) are composed of fatty acid residues and glycerol. Triacylglycerols (triglycerides) always contain three identical fatty acids. Incorrect

Introduction to General, Organic and Biochemistry

11th Edition

ISBN:9781285869759

Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres

Publisher:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar Torres

Chapter20: Carbohydrates

Section: Chapter Questions

Problem 20.83P

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