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Question
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
Answer
This answer is hidden. It contains 1 characters.
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