Multiple Choice
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:
Verified
Correct Answer:
Verified
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