Which of the following statements is true of spreadable margarines made from polyunsaturated oils?
a. they are less resistant to damage from oxidation.
b. they have more points of unsaturation than the original oil.
c. they have a high smoking point, so they are suitable for frying foods at high temperatures.
d. they are made by forcing oxygen through the oil.
e. they are made by dehydrogenating saturated fats.

Part b: study of equilibrium on solubility: mg(oh)2(s) ⇌ mg2+(aq) + 2 oh–(aq) cloudy clear (pink) 7. a. b. 8. a. b. 9. 10. 11. 12. when adding concentrated hydrochloric acid, how did the appearance of the equilibrium mixture change? the change in appearance indicated a shift in the point of equilibrium. in which direction did the equilibrium shift? (l) left (r) right explain your answer to question 7a. you should indicate which ion was added to or removed from the equilibrium mixture. when adding edta, how did the appearance of the equilibrium mixture change? the change in appearance indicated a shift in the point of equilibrium. in which direction did the equilibrium shift? (l) left (r) right explain your answer to question 8a. you should indicate which ion was added to or removed from the equilibrium mixture. upon heating in which direction is the equilibrium shifting? upon cooling in which direction is the equilibrium shifting? is the forward reaction a. endothermic explain your answers to questions 9, 10, and 11. (l) left (r) right (l) left (r) right b. exothermic