carbohydrates: monosaccharides, disaccharides, and. polysaccharides. 2. List the functions of carbohydrates in the body. 3. Describe the differences between insoluble and soluble. fiber and their role in promoting health. 4. Explain the process of digesting and absorbing dietary. carbohydrates. 5. Explain how the body regulates blood sugar levels, and. the hormones involved in the process.
(a) Description. Margarine (or oleomargarine) is the food in plastic form or liquid emulsion, containing not less than 80 percent fat determined by the method prescribed in Official Methods of Analysis of the Association of Official Analytical Chemists, 13th Ed.
Oleum (Latin oleum = oil), or fuming sulfuric acid, is a solution of various compositions of sulfur trioxide in sulfuric acid, or sometimes more specifically to disulfuric acid (also known as pyrosulfuric acid).Oleums can be described by the formula y SO 3 .H 2 O where y is the total molar sulfur trioxide content.hey can also be described by the formula H 2 SO 4. x SO 3 where x is now defined as the molar free sulfur trioxide content. Oleum is generally assessed according to the free SO 3 content by weight. It can also be expressed as a percentage of sulfuric acid strength; for oleum concentrations, that would be over 100%.