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Question

Please read the following scenario to answer the following questions.
Cooking oils, such as olive oil, are largely made up of unsaturated fats. If you have ever heated cooking oil in a pan, you might have noticed that eventually the oil begins to smoke. The temperature when this occurs is called the "smoke point." At the smoke point, the fatty acids and glycerol molecules that make up the unsaturated fats in the oil begin to break down and form smoke. Different oils have different smoke points, and these smoke points depend on the molecular composition of the oils. Below is a table with data for four different types of cooking oils, including their smoke points (values are for 1 tablespoon each [15 ml]).
Type of cooking oil Calories Saturated fat (g) Unsaturated fat (g) Smoke Point (âˆF)
Olive 119 1.9 11.4 375
Avocado 124 1.6 11.9 520
Canola 120 1.0 12.0 400
Peanut 119 2.3 10.3 450

Which of the following statements about the data in the table is TRUE?
A) Saturated fat content and smoke point are positively correlated (related to one another).
B) There is a negative (inverse) correlation between unsaturated fat content and smoke point.
C) You can use the saturated fat content of an oil to reliably predict the smoke point of an oil.
D) Unsaturated fat content and smoke point are not correlated.

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