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Asked by | 18th Feb, 2009, 04:19: PM
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
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