Here are the Qu's I'm stuck with:
1. To make margarine from olive oil the percentage of unsaturated fat needs to be decreased. Give one reason why.
2. Describe how to decrease the percentage of unsaturated fat in olive oil.
Thank you so much:)
1. To make margarine from olive oil the percentage of unsaturated fat needs to be decreased. Give one reason why.
2. Describe how to decrease the percentage of unsaturated fat in olive oil.
Thank you so much:)
-
1. As unsaturated fat has a low melting point, so at room temp. it is a liquid;
Therefore, if we remove these unsaturated fats, and convert them to saturated fats which have higher melting points, they will remain solid at room temp.
2. Vegetable oils that are unsaturated can be hardened by reacting them with hydrogen in the presence of a nickel catalyst at about 60 °C. Hydrogen adds to the carbon–carbon double bonds, therefore, decreasing the amount of unsaturated fats and converting them to saturated fats.
However, be warned, saturated fats release more energy when the bonds are broken, therefore, although they taste nice, they will make you fatter. Which is why it is better to boil potatoes in water, or, use olive oil in cooking!
Therefore, if we remove these unsaturated fats, and convert them to saturated fats which have higher melting points, they will remain solid at room temp.
2. Vegetable oils that are unsaturated can be hardened by reacting them with hydrogen in the presence of a nickel catalyst at about 60 °C. Hydrogen adds to the carbon–carbon double bonds, therefore, decreasing the amount of unsaturated fats and converting them to saturated fats.
However, be warned, saturated fats release more energy when the bonds are broken, therefore, although they taste nice, they will make you fatter. Which is why it is better to boil potatoes in water, or, use olive oil in cooking!