(1)由方程式;(C17H2COO)3C3H5+3KOH→3C17H23COOK+可知 (C17H33COO)3C3H5~3KOH 884 3×56 1 g 3×56 884 g 即皂化值为 3×56 884 g×1000≈190,故答案为:190;(C17H2COO)3C3H5+3KOH→3C17H23COOK+;(2)①亚麻仁油比花生油碘值高,所含不饱和脂肪酸(酸根)多,故答案为:不饱和脂肪酸(酸根)多; ②黄油比牛油皂化值高,低级脂肪酸(酸根)多,故答案为:低级脂肪酸(酸根)多; ③硬化大豆油的不饱和键少碘值小,故答案为:不饱和键少;(3)设需H2V L I2~H2 256 g 22.4 L 180 g V V=22.4×180 256 L=15.9 L.故答案为:15.9L; (4)此酯水解时,1mol酯耗1mol KOH 即: (14n+74)g 56000mg 1g 430mg 解得:n=4 反应式为C4H9COOC2H5+KOH→C4H9COOK+C2H5OH 故答案为:4;C4H9COOK;C2H5OH.