A) Describe the factors a
ecting the melting points of oils and fats and mention
what status do expect 18:1(n-3) and 18:0 to be at room temperature -justify your
answer (5 marks)
B) Name and describe the phenomenon that leads to the conversion of hard,
unchewable, raw potatoes to the soft, easily chewed, cooked ones (4.0 marks).