Itroduction for fats and oil​

 Fats are triglycerides that are solid or semi-solid at room temperature, oil are also triglycerides that are liquid or clear liquid at room temperature, however their chemistry is determined by the degree of solubility. Fat and oil makes the major three classes of food after carbohydrate and proteins. Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil.

Explanation:

explanation:

the relative standard reduction potential of the half-cell in which reduction occurs; more positive than the other half-cell. reduction is a chemical process in which electrons are added to an atom or an ion; it always occurs accompanied by oxidation of the reducing agent.