Olive oil has a smoke point of 191 degree celsius and soybean oil has a smoke point of 238 degree celsius. With this in mind, explain why olive oil is better used for sautes as compared to soybean oil which is better for deep frying?​

It does not disintegrate at high temperature

Explanation:

Because of its lower smoke point, lower saturated fat and higher unsaturated fats, are considered best for higher temperature tolerance.

It is so because olive oil unlike normal oils with low smoke point will not disintegrate at high temperature and hence it can be used for deep frying

first let us lay out the formula for potential

and kinetic energy:

pe = mgh

ke = (mv^2)/2

where: m=mass, v=velocity, g=gravitational

acceleration, h=height

calculating for mass using the known values of

pe:

340j = m (9.81 m/s^2) (50ft) (1m/3.28ft)

m = 2.27 kg

the law of conservation of energy states that

energy is neither created nor destroyed. therefore, the change in kinetic

energy from 50 ft to 35 ft would be equal to the change in potential energy

from 50 ft to 35 ft. however it would be opposite in signs since one is losing

while other is gaining.

ke(35ft) – ke(50ft) = - [ pe(35ft) – pe(50ft]

ke(50ft) = 0 since the brick is initially at rest

ke(35ft) = 340j - 2.27kg (9.81 m/s^2) (35ft)

(1m/3.28 ft)

ke(35ft)

= 102.38 j