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The process of shortening has the effect of decreasing the physical length

or distance of the object or path on which it acts. The process is typically

implemented in a progressive, measured manner, but can also be applied

suddenly and precipitously, and is then referred to as 'cutting', 'chopping',

or 'hacking'.

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13y ago
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4mo ago

Shortening is a solid fat that is typically white in color. It has a smooth and creamy texture with a high fat content, usually around 100% fat. Shortening is solid at room temperature but can melt easily when heated.

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Q: What are the physical properties of shortening?
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Is shortening melting a chemical property?

No, shortening melting is a physical property. Chemical properties involve changes in the chemical makeup of a substance, while physical properties describe characteristics that can be observed without changing the substance's chemical composition.


Is shortening Melting Chemical or physical?

Shortening melting is a physical change. It occurs when the heat causes the molecules in the shortening to become more energetic, changing from a solid to a liquid state, without altering the chemical composition of the shortening.


Is shortening melting a chemical or physical change?

Melting shortening is a physical change because the molecules in the shortening remain the same. Energy is added to the shortening to break the intermolecular forces and change it from a solid to a liquid without altering its chemical composition.


Properties that describe the appearance of matter are known as?

physical


What is the biochemical basis of different physical properties of fatty acids and the differences in degree of unsaturation between shortening and soybean?

The physical properties of fatty acids are influenced by their chain length and degree of unsaturation. Shorter chain lengths lead to lower melting points due to decreased van der Waals forces between molecules. Differences in unsaturation, such as in soybean oil compared to shortening, affect physical properties by introducing kinks in the carbon chains, making them more fluid and lowering melting points. This is due to the presence of double bonds, which disrupt the packing of molecules in the solid state.

Related questions

Is shortening melting a chemical property?

No, shortening melting is a physical property. Chemical properties involve changes in the chemical makeup of a substance, while physical properties describe characteristics that can be observed without changing the substance's chemical composition.


Is shortening Melting Chemical or physical?

Shortening melting is a physical change. It occurs when the heat causes the molecules in the shortening to become more energetic, changing from a solid to a liquid state, without altering the chemical composition of the shortening.


Is shortening melting a chemical or physical change?

Melting shortening is a physical change because the molecules in the shortening remain the same. Energy is added to the shortening to break the intermolecular forces and change it from a solid to a liquid without altering its chemical composition.


Properties that describe the appearance of matter are known as?

physical


What is the biochemical basis of different physical properties of fatty acids and the differences in degree of unsaturation between shortening and soybean?

The physical properties of fatty acids are influenced by their chain length and degree of unsaturation. Shorter chain lengths lead to lower melting points due to decreased van der Waals forces between molecules. Differences in unsaturation, such as in soybean oil compared to shortening, affect physical properties by introducing kinks in the carbon chains, making them more fluid and lowering melting points. This is due to the presence of double bonds, which disrupt the packing of molecules in the solid state.


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corrosion of metals is a chemical reaction between metal and oxygen in atmosphere. Oxidation of metals called corrosion. It affects the physical properties of metal in either way like rusting, colour change, life cycle shortening etc.


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