Devise a method questions

Question 1

Devise a method to investigate how the length of the fatty acids and the degree of saturation of the fatty acids affect the melting point of triglycerides.

Answer 1

• heat (solid) samples (of the fatty acids) and measure the temperature at which they melt (1)
• use fatty acids of the same chain length but with different {numbers of C C double bonds / degrees of saturation} (1)
• use fatty acids of different chain length but the same {number of C C double bonds / saturation} (1)
• repeat (for each fatty acid) and calculate the mean (1)

Question 2

Devise an investigation, that a student could do, to confirm the relative sweetness
of the sugars listed in the table.

Answer 2

• same concentration of sugar used (1)
• (solution of) each sugar should be tasted by same person (1)
• sweetness compared with sucrose solution (1) compare with a control or standard of some kind
• {water / dried biscuit} should be used between each tasting (1)