Rank the following fats and oils in order of their smoke point, ...

[ARLKQ]

Rank the following fats and oils in order of their smoke point, from lowest to highest.
 a. vegetable shortenings plus emulsifier; lard; olive oil; soybean oil
  b. lard; soybean oil; vegetable shortenings plus emulsifier; olive oil
  c. olive oil; soybean oil; lard; vegetable shortenings plus emulsifier
  d. soybean oil; olive oil; vegetable shortenings plus emulsifier; lard

Question 2

One positive aspect of olestra is that it
 a. reduces the absorption of vitamins A and E.
  b. is made from protein and vegetable oil.
  c. is heat stable and can withstand high temperatures.
  d. all of the above answers are correct
  e. none of the above answers is correct

[Juro]

Answer to Question 1

a

Answer to Question 2

c

[ARLKQ]

TYSM

[shewald78]

Thanks for the timely response, appreciate it