Questions: Which of the statements are true? Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature. Saturated fats have lower melting points than unsaturated fats. Triacylglycerols (triglycerides) contain ester bonds. Triacylglycerols (triglycerides) are carboxylic acids. Unsaturated fats are more likely than saturated fats to be liquid at room temperature.

Which of the statements are true? Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature. Saturated fats have lower melting points than unsaturated fats. Triacylglycerols (triglycerides) contain ester bonds. Triacylglycerols (triglycerides) are carboxylic acids. Unsaturated fats are more likely than saturated fats to be liquid at room temperature.

Transcript text: Which of the statements are true? Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature. Saturated fats have lower melting points than unsaturated fats. Triacylglycerols (triglycerides) contain ester bonds. Triacylglycerols (triglycerides) are carboxylic acids. Unsaturated fats are more likely than saturated fats to be liquid at room temperature.

Solution

Solution Steps

Step 1: Analyze the First Statement

The first statement is: "Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature."

Saturated fats have no double bonds between carbon atoms, which allows them to pack closely together, making them solid at room temperature.
Unsaturated fats have one or more double bonds, causing kinks in the fatty acid chains, preventing tight packing and making them liquid at room temperature.

Thus, the first statement is true.

Step 2: Analyze the Second Statement

The second statement is: "Saturated fats have lower melting points than unsaturated fats."

Saturated fats, due to their straight chains, have higher melting points because they can pack tightly together.
Unsaturated fats, with their kinks, have lower melting points because they cannot pack as tightly.

Thus, the second statement is false.

Step 3: Analyze the Third Statement

The third statement is: "Triacylglycerols (triglycerides) contain ester bonds."

Triacylglycerols are formed by the esterification of glycerol with three fatty acids.
This process creates ester bonds between the glycerol and fatty acids.

Thus, the third statement is true.