Why are naturally occurring fatty acids even chained

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4.Why are naturally occurring fatty acids even-chained?
5.Why do waxes, Vaseline and mineral oil all feel greasy like fats, even though they are not triglycerides?
6.What is soda ash? How does it form? Why is it useful in water softening?
7.Using the same weights of fat and alkali, would you get more or less soap by using KOH instead of NaOH?
8.Why can you unclog a kitchen-sink drain by pouring lye down into it?

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