Question: Dark chocolate melts in narrow range of temperatures, at approximately 34 °C. This feature is mainly due to its: Need Assignment Help?
a. high content of saturated fatty acids
b. heterogeneous fatty acid distribution within its triacylglycerols
c. disordered packing arrangement of its acyl chains
d. homogeneous triacylglycerol composition
e. high content of unsaturated fatty acids