Fats and Oils: Properties and Formation
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Learn about the characteristic
properties of fats and oils and
study how they are formed by a
condensation reaction of glycerol
with fatty acids.
Fats in the Diet
Fats provide
more energy per gram
than carbohydrates.
Fat molecules are insoluble, and tend to group together and form
a large droplet. We store our extra energy as fat.
The type of fat we eat is important. Animal fats contain important fat
soluble vitamins. Oils, are thought to be healthier than solid fats, as
they are less likely to be deposited inside our arteries.
Fats and oils
Naturally occuring
Animal
fat
Vegetable
oil
Marine oil
lard
suet
sunflower oil
coconut oil
cod liver oil
whale oil
Fats and Oils
Fats and oils are a range of substances all based on
glycerol
,
propane-1,2,3-triol.
Natural fats and oils are a mixture of triglyceride compounds.
50% of your
brain is fat.
Each OH group can combine chemically with one carboxylic acid
molecule. The resulting molecules are fats and oils.
They are described as
triglycerides
.
The hydrocarbon chain in each can be from 4 to 24 C
’
s long.
The C
’
s can be single bonded (
saturated
) or double bonded
(
unsaturated
).
Glycerol
propane-1,2,3-triol
a trihydric acid
Fats and oils
glycerol
Systematic name is propane-1,2,3-triol
Fats and oils are built from an alcohol with three -O-H groups
.
Fatty Acids
CH
3
(CH
2
)
16
COOH
CH
3
(CH
2
)
7
CH=CH(CH
2
)
7
COOH
Stearic Acid (suet, animal fat)
Saturated
Oleic Acid (olive oil)
Unsaturated
Octadec-9-enoic acid
C
17
H
35
COOH
C
17
H
33
COOH
Fats and oils
Stearic acid
Systematic name is octadecanoic acid
The other components of fat molecules are carboxylic acids
such as
Fats and oils
Fats and oils are ESTERS of
glycerol
and
long chain carboxylic acids
Fats and oils
Removal of water in the condensation reaction gives
-
The molecular formula shown above suggests that the fat
molecule is shaped like an E, but the molecule is actually
shaped more like this:
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Learn how differences in structure
of fats and oils lead to differences
in strength of intermolecular
forces, and therefore to
differences in melting points.
.
Fats and oils
Fats are mainly built from carboxylic acids with
C-C single bonds
.
Oils have some C=C bonds in the carboxylic acids
from which they are made.
Stearic acid in beef fat
Oleic acid in olive oil
Oil
Fat
Fat molecules pack together more tightly,
making fats solid at room temperature.
Double bonds in oil make the molecule less compact.
Less tightly packed molecules make oils liquid.
Fats and oils
Oil
Fat
Double bonds in oil make
the molecule less compact.
Fat molecules pack together
tightly, making fats solid at
room temperature.
Less tightly packed molecules make oils
liquid because the forces
between
molecules
are weaker.
Hydrogenation
The addition of hydrogen to an unsaturated
oil will
‘
harden
’
the oil. Increase it
’
s m.p.
The hydrogen is added across the double bond.
Used with margarine, otherwise margarine
would be a liquid when taken out of the fridge.
In general oils have a higher proportion of unsaturated
molecules.
Structures of Fats and Oils
Hydrolysis
of a fat or oil produces a molecule of glycerol (alcohol) for
every 3 carboxylic acid molecules. The carboxylic acids are usually called
long chain fatty acids
.
Most fats and oils are, in fact, esters of
propane-1,2,3-triol, sometimes called,
triesters
.
R
1
,R
2
,R
3
are long carbon chains,
which can be the same or different
Glycerol
part
Fatty acid part
Hydrolysis
Glycerol
+ 3
Fatty Acids
Triesters
.
Learn about the properties of fats and oils, including their formation through a condensation reaction of glycerol with fatty acids. Explore the role of fats in the diet, different types of natural fats and oils, and the chemical composition of triglycerides. Discover the significance of fatty acids such as stearic acid and oleic acid in various sources, along with the ester formation of fats and oils. Understand the importance of fats and oils in the human body and their molecular structure.
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Presentation Transcript
a) Edible fats and oils Learning intention Learn properties of fats and oils and study how they are formed by a condensation reaction of glycerol with fatty acids. about the characteristic
Fats in the Diet Fats provide more energy per gram than carbohydrates. Fat molecules are insoluble, and tend to group together and form a large droplet. We store our extra energy as fat. The type of fat we eat is important. Animal fats contain important fat soluble vitamins. Oils, are thought to be healthier than solid fats, as they are less likely to be deposited inside our arteries.
Fats and oils Naturally occuring Animalfat Marine oil Vegetableoil sunflower oil coconut oil lard suet cod liver oil whale oil
Fats and Oils 50% of your brain is fat. Fats and oils are a range of substances all based on glycerol, propane-1,2,3-triol. Natural fats and oils are a mixture of triglyceride compounds. Each OH group can combine chemically with one carboxylic acid molecule. The resulting molecules are fats and oils. They are described as triglycerides. H H C O H H C O H The hydrocarbon chain in each can be from 4 to 24 C s long. The C s can be single bonded (saturated) or double bonded (unsaturated). H C O H H Glycerol propane-1,2,3-triol a trihydric acid
Fats and oils Fats and oils are built from an alcohol with three -O-H groups. glycerol Systematic name is propane-1,2,3-triol
Fatty Acids Stearic Acid (suet, animal fat) Saturated C17H35COOH C H3 CH3(CH2)16COOH CH2 CH2 CH2 CH2 CH2 CH2 O CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 C OH Oleic Acid (olive oil) Unsaturated C17H33COOH CH3(CH2)7CH=CH(CH2)7COOH H3 C Octadec-9-enoic acid CH2 CH2 CH2 O CH CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH2 CH CH2 CH2 CH2 C OH
Fats and oils The other components of fat molecules are carboxylic acids such as Stearic acid Systematic name is octadecanoic acid
Fats and oils Fats and oils are ESTERS of glycerol and long chain carboxylic acids
Fats and oils Removal of water in the condensation reaction gives - The molecular formula shown above suggests that the fat molecule is shaped like an E, but the molecule is actually shaped more like this:
b) The melting point of fats and oils Learning intention Learn how differences in structure of fats and oils lead to differences in strength of forces, and differences in melting points. . intermolecular therefore to
Fats and oils Fats are mainly built from carboxylic acids with C-C single bonds. Stearic acid in beef fat Oils have some C=C bonds in the carboxylic acids from which they are made. Oleic acid in olive oil
Fats and oils Oil Double bonds in oil make the molecule less compact. Less tightly packed molecules make oils liquid. Fat Fat molecules pack together more tightly, making fats solid at room temperature.
Fat Fat molecules pack together tightly, making fats solid at room temperature. Double bonds in oil make the molecule less compact. Oil Less tightly packed molecules make oils liquid because the forces between molecules are weaker.
Hydrogenation The addition of hydrogen to an unsaturated oil will harden the oil. Increase it s m.p. The hydrogen is added across the double bond. Used with margarine, otherwise margarine would be a liquid when taken out of the fridge.
In practice both fats and oils are mixtures of esters containing both saturated and unsaturated compounds. Beef Fat Olive oil In general oils have a higher proportion of unsaturated molecules.
Structures of Fats and Oils Hydrolysis of a fat or oil produces a molecule of glycerol (alcohol) for every 3 carboxylic acid molecules. The carboxylic acids are usually called long chain fatty acids. Most fats and oils are, in fact, esters of propane-1,2,3-triol, sometimes called, triesters. H O R1,R 2,R 3are long carbon chains, which can be the same or different H C O C O R1 Hydrolysis R2 H C O C O Glycerol + 3 Fatty Acids R3 H C O C H Glycerol part Fatty acid part Triesters.
