Which of the following is a characteristic of lipids?
A) A quick way to spoil fats is by exposure to carbon dioxide
B) Typically,the shorter the carbon chain,the firmer the fat at 75°
C) Corn and sunflower oils are more prone to spoilage than palm kernel oil
D) Palm oil and coconut oil are very liquid due to their longer carbon chains
Correct Answer:
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Q21: Which of the following would be least
Q22: Which of the following provides abundant amounts
Q23: Which of the following is a feature
Q24: Which of the following has the highest
Q25: Which of the following characteristics is shared
Q27: Which of the following sources would yield
Q28: Which of the following has the highest
Q29: Which of the following is NOT a
Q30: Which of the following structural features of
Q31: A major cause of rancidity of lipids
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