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Understanding Fats and Oils: Structure, Composition, and Properties

Fats and oils are essential macromolecules made from glycerol and long-chain carboxylic acids like stearic and oleic acids. This detailed overview explores the structure of fats, emphasizing how their saturation level influences their physical state at room temperature. Fats, predominantly composed of saturated acids, are solid due to their tightly packed molecules, while oils contain unsaturated acids, featuring double bonds that distort their structure, resulting in liquidity. The process of hydrogenation can transform oils into fats by converting double bonds into single bonds.

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Understanding Fats and Oils: Structure, Composition, and Properties

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  1. © Malcolm G Stephen 2004

  2. sunflower oil coconut oil cod liver oil whale oil lard suet Naturally occurring Animalfat Vegetableoil Marine oil

  3. Fats and oils are built from an alcohol with three -O-H groups. glycerol Systematic name is propane-1,2,3-triol

  4. The other components of fat molecules are carboxylic acids such as Stearic acid Systematic name is octadecanoic acid

  5. Fats and oils are ESTERS of glycerol and long chain carboxylic acids

  6. Removal of water in the condensation reaction gives a fat- The structural formula shown above suggests that the fat molecule is shaped like an E, but the molecule is actually shaped more like this-

  7. Fats are mainly built from carboxylic acids with C-C single bonds. Stearic acid in beef fat notice that with only C-C bonds the molecule is “straight”

  8. Oils have some C=C bonds in the carboxylic acids from which they are made. Oleic acid in olive oil notice that the shape of the molecule is distorted by the C=C bond

  9. Fat Fat molecules pack together tightly, making fats solid at room temperature. Oil Double bonds in oil make the molecule less compact. Less tightly packed molecules make oils liquid.

  10. Converting C=C bonds to C-C will change oils into fats. This is done by addition of hydrogen (hydrogenation) using a nickel catalyst. in oil in fat

  11. © Malcolm G Stephen 2004

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