Question

4. The triglycerides in animals tend to be solids (ie., fats) at room temperature whereas the triglycerides in plants tend to be liquids (i.e., oils) at room temperature. Based on this fact, what can you conclude about the characteristics of the fatty acids in animal triglycerides compared to the fatty acids in plant triglycerides?

Answer 1

Answer 4):-

The animal triglycerides contain mainly saturated fatty acids while in vegetable triglycerides, the fatty acids are generally mono-unsaturated or polyunsaturated.

The hydrocarbon chains of saturated fatty acids pack together easily and tightly, and thus, the triglycerides (animals oils) obtained from these fatty acids are generally solids at room temperature. While due to the presence of double bonds , the hydrocarbon chains of unsaturated fatty acids cannot be able to pack tightly and efficiently. and thus, the triglyceride (vegetable oils) obtained from these fatty acids are liquids at room temperature.

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Answer 5):-

More the saturation in fatty acids, more easily they freezes. As, the monosaturated fatty acids found in peanut oil is comparatively more saturated than the polyunsaturated fatty acids found in vegetable oil. That's why the peanut oil faster than vegetable oils.

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