Considering their chemical structure, why are the melting points of oils lower than those of fats?

ALLIED Health One of the main triglycerides in palm oil is tripalmitin. It contains three fatty acids with carbon designations of, [16:0]. Draw the structure of tripalmitin. Would you expect this molecule to be a solid or liquid at room temperature?

Draw a possible hydrogen bond between a molecule of cholesterol and a molecule of water.

Compare the structure of a soap molecule to a phospholipid and explain why a soap’s polar head is smaller than that of a phospholipid.

Describe other components present in a cell membrane and their relative location.

Mayonnaise is a thick mixture containing oil, vinegar (water-based), and eggs; the eggs contain a phospholipid molecule called lecithin. Mayonnaise cannot be made without lecithin. Explain why lecithin is a critical ingredient.

Olive oil is a monounsaturated oil with a melting point of -6 °C. Soybean oil is a polyunsaturated oil with a melting point of -16 °C . Explain their difference in melting points.

Fats and oils are both triglycerides. Consider the shortening Crisco®. Would scientists consider this a fat or an oil? What about margarine?