Cornstarch and vegatable oil

[Phoinx]

Hi, I was wondering if anyone knows the chemical properties, melting/boiling points or family group of cornstarch or vegetable oil? Thanks for your help and time!

 

[nautica]

cornstarch

http://dspace.library.drexel.edu/retrieve/475/ch2.pdf

 

[ravenprp]

Sure! Cornstarch and vegetable oil both have unique chemical properties and belong to different family groups.

Cornstarch, also known as corn flour or maize starch, is a white, powdery substance derived from corn kernels. It is primarily composed of long chains of glucose molecules, which give it its thickening and binding properties. Cornstarch is insoluble in cold water, but when heated with water, it forms a gel-like substance that is commonly used as a thickening agent in cooking and baking.

On the other hand, vegetable oil is a type of fat that is obtained from plants. It is composed of fatty acids and glycerol, which make it a liquid at room temperature. Vegetable oil is a nonpolar substance, meaning it does not mix well with water. It has a high boiling point and does not solidify at low temperatures, making it suitable for cooking and as a lubricant.

In terms of family group, cornstarch belongs to the carbohydrate family, while vegetable oil belongs to the lipid family. Carbohydrates are essential sources of energy for our bodies, while lipids play important roles in cell structure and function.

The melting and boiling points of cornstarch and vegetable oil vary depending on their composition and purity. However, generally, cornstarch has a melting point of around 148°C (298°F) and a boiling point of 160-170°C (320-338°F), while vegetable oil has a melting point of -10°C (14°F) and a boiling point of 300-400°C (572-752°F).

I hope this helps answer your questions. Let me know if you have any further inquiries.