Temperature (C) Solubility (g per 100g water) R T

10 25.0 40.0

30 50.0 43.0

50 90.0 45.0

70 140.0 48.0

90 200.0 55.0

100 250.0 58.0

Determine the temperature at which the solubility's of R and T are equal.

the last one is corrected

I believe that the answer to the question provided above is that the substance helps suspend fat in a watery digestive mixture, making fat more available to digestive enzymes is known as starch.
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