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(2 pts) Plant-based cooking oils are primarily composed of triglycerides, as illustrated below. Would you expect this molecule to have a relatively high or low viscosity? Explain your answer based on the molecular structure. 3. Нас H2 H2 H2 H2 H2H2H2 O O-CH H2 H2 H2 H2 H2 H2 H2 O H2 H2 H2 H2 H2

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The triglyceride molecule shown in the picture has saturated fatty acid chains. Usually the plant based cooking oils have double bonds in them , which make it unsaturated and less viscous then the animal fats that are highly saturated compounds.

Since here the molecule has all saturated fatty acids , it tends to have higher viscosity relatively.

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