Please help me!

Asked by  | 18th Feb, 2009, 04:19: PM

Expert Answer:

Saturated hydrocarbons fats are typically solid at room temperature, like butter. Unsaturated are liquid at room temperature, like cooking oil. They can be chemicall differentiated using bromine water. Bromine water gets decolorized in presence of a unsaturated hydrocarbon. Thus butter and cooking oil can be differentiated.

Answered by  | 19th Feb, 2009, 02:28: AM

Queries asked on Sunday & after 7pm from Monday to Saturday will be answered after 12pm the next working day.