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Chapter 18 Lipids

Chapter 18 Lipids. 18.3 Waxes, Fats, and Oils 18.4 Chemical Properties of Triacylglycerols. Waxes. Waxes are: Esters of saturated fatty acids and long-chain alcohols. Coatings that prevent loss of water by leaves of plants. Triacylglycerols.

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Chapter 18 Lipids

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  1. Chapter 18 Lipids 18.3 Waxes, Fats, and Oils 18.4 Chemical Properties of Triacylglycerols

  2. Waxes Waxes are: • Esters of saturated fatty acids and long-chain alcohols. • Coatings that prevent loss of water by leaves of plants.

  3. Triacylglycerols In a triacylglycerol, glycerol forms ester bonds with three fatty acids.

  4. Olestra, A Fat Substitute Olestra is: • Used in foods as an artificial fat. • Sucrose linked by ester bonds to several long-chain fatty chains. • Not broken down in the intestinal tract.

  5. Chemical Properties of Triacylglycerols The chemical reactions of triacylglycerols are similar to those of alkenes and esters. • In hydrogenation, double bonds in unsaturated fatty acids react with H2 in the presences of Ni or Pt catalyst. • In hydrolysis, ester bonds are split by water in the presence of an acid, a base, or an enzyme.

  6. Hydrogenation of Oils Hydrogenation: • Adds hydrogen to double bonds in oils to form single bonds. • Produces solid shortening, margarine, and other products.

  7. Hydrogenation • Hydrogenation converts double bonds to single bonds.

  8. Hydrolysis • In hydrolysis, triacylglycerols are split into glycerol and three fatty acids. • An acid or enzyme catalyst is required.

  9. Saponification and Soap Soaps are: • Salts of fatty acids. • Formed by saponification, a reaction in which a triacylglycerol reacts with a strong base.

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