78. Which of the following factors contribute to increasing the melting point of a fatty acid?
(A) introducing cis-double bonds
(B) adding methylene groups
(C) introducing trans-double bonds
(D) increased number of double bonds
(E) increased fatty acid chain length
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統計: A(0), B(0), C(4), D(1), E(14) #3421183
統計: A(0), B(0), C(4), D(1), E(14) #3421183