Question

01. (ITA-SP) The most commonly used fats and oils of animal and vegetable origin (lard, tallow, cottonseed oil, peanut oil etc.) consist essentially of: a) aliphatic carboxylic acids . b) unsaturated hydrocarbons. mixtures of paraffins and glycerins d) esters of carboxylic acids of varying number of carbons and glycerin. e) ethers derived from alcohols with a variable number of carbons.

02. (UFRJ) Oils and fats are lipids in the class of: a) simple glycerides b) glycerophosphatides c) sterols d) suifolipids osolipids

03. (Cut solid by: SP) Vegetables can be transformed into semi-fat a) dehydration b ) hydrolysis c) oxidation d) hydrogenation e) saponification

Answer 1

Resposta:

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