Question
Wed February 18, 2009 By:

Please help me!

Expert Reply
Thu February 19, 2009

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.

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