{"id":2159,"date":"2024-11-10T21:57:21","date_gmt":"2024-11-10T13:57:21","guid":{"rendered":"http:\/\/mpob.gov.my\/layout-04\/elementskit-content\/dynamic-content-widget-9c2a7cf-2280867\/"},"modified":"2024-11-10T21:59:14","modified_gmt":"2024-11-10T13:59:14","slug":"dynamic-content-widget-9c2a7cf-2280867","status":"publish","type":"elementskit_content","link":"https:\/\/mpob.gov.my\/ms\/elementskit-content\/dynamic-content-widget-9c2a7cf-2280867\/","title":{"rendered":"dynamic-content-widget-9c2a7cf-2280867"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"2159\" class=\"elementor elementor-2159\" data-elementor-post-type=\"elementskit_content\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-4e14489 e-flex e-con-boxed e-con e-parent\" data-id=\"4e14489\" data-element_type=\"container\" data-settings=\"{&quot;ekit_has_onepagescroll_dot&quot;:&quot;yes&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5dcab31 elementor-widget elementor-widget-text-editor\" data-id=\"5dcab31\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong><em>Keyword : chain length, melting point<\/em><\/strong><\/p><p>The melting points of fatty acids generally increase with:-<\/p><ul><li>increasing chain length<\/li><li>increasing saturation<\/li><li>changing of a\u00a0<em>cis<\/em>-to a\u00a0<em>trans-<\/em>isomer<\/li><\/ul><p>Thus a short chain saturated fatty acid such as butyric acid will have a lower melting point than long chain saturated fatty acids\u00a0<br \/>( e.g. palmitic acid ) and even some higher chain length unsaturated fatty acids ( e.g. oleic acid ). This property is reflected when the fatty acids form part of a triglyceride. The more saturated oil or fat may not necessarily have a higher melting point. For example, coconut oil which is about 87% saturated, but contains a high proportion of short chain fatty acids, has a melting range of 24\u00b0C \u2013 26\u00b0C while palm oil which is about 49% saturated has a melting point in the range of 31\u00b0C \u2013 38\u00b0C.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"parent":0,"template":"elementor_canvas","class_list":["post-2159","elementskit_content","type-elementskit_content","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/2159","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content"}],"about":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/types\/elementskit_content"}],"version-history":[{"count":6,"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/2159\/revisions"}],"predecessor-version":[{"id":2169,"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/2159\/revisions\/2169"}],"wp:attachment":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/media?parent=2159"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}