Scenario
Cooking oils, such as olive oil, are largely made up of unsaturated fats. If you have ever heated cooking oil in a pan, you might have noticed that eventually the oil begins to smoke. The temperature when this occurs is called the "smoke point." At the smoke point, the fatty acids and glycerol molecules that make up the unsaturated fats in the oil begin to break down and form smoke. Different oils have different smoke points, and these smoke points depend on the molecular composition of the oils. Below is a table with data for four different types of cooking oils, including their smoke points (values are for 1 tablespoon each [15 ml]) .

-Corn oil has 1.8 g saturated fat and 7.0 g unsaturated fat per tablespoon. Based on the data in the table, what can you reliably conclude about the smoke point of corn oil?

Question

Scenario
Cooking oils, such as olive oil, are largely made up of unsaturated fats. If you have ever heated cooking oil in a pan, you might have noticed that eventually the oil begins to smoke. The temperature when this occurs is called the "smoke point." At the smoke point, the fatty acids and glycerol molecules that make up the unsaturated fats in the oil begin to break down and form smoke. Different oils have different smoke points, and these smoke points depend on the molecular composition of the oils. Below is a table with data for four different types of cooking oils, including their smoke points (values are for 1 tablespoon each [15 ml]) .

-Corn oil has 1.8 g saturated fat and 7.0 g unsaturated fat per tablespoon. Based on the data in the table, what can you reliably conclude about the smoke point of corn oil?

Quizplus · Accepted Answer

The smoke point of corn oil cannot be reliably determined from the given data about its saturated and unsaturated fat content. The smoke point is influenced by various factors, including the oil's refinement and purity, which are not provided in the data.

Scenario Cooking Oils, Such as Olive Oil, Are Largely Made Up