FNH 200 - Midterm PDF.pdf - A Describe the factors...

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A) Describe the factors a ff 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).

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