lecture 26.1

lecture 26.1 - 26-26-1Organic Organic...

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Unformatted text preview: 26-26-1Organic Organic ChemistryChemistryWilliam H. BrownWilliam H. BrownChristopher S. FooteChristopher S. FooteBrent L. IversonBrent L. Iverson26-26-2LipidsLipidsChapter 26Chapter 2626-26-3LipidsLipidsLipids:Lipids:a heterogeneous class of naturally occurring organic compounds classified together on the basis of common solubility propertiesthey are insoluble in water but soluble in aprotic organic solvents, including diethyl ether, methylene chloride, and acetoneLipids includetriglycerides, phospholipids, prostaglandins, prostacyclins, and fat-soluble vitaminscholesterol, steroid hormones, and bile acids26-26-4TriglyceridesTriglyceridesTriglyceride:Triglyceride:an ester of glycerol with three fatty acidsOCH2OCRCH2OCR''R'COCHOO1. NaOH, H2O2. HCl, H2OCH2OHCH2OHHOCHRCOOHR'COOHR''COOHA triglyceride 1,2,3-Propanetriol(Glycerol, glycerin)+Fatty acids26-26-5Fatty AcidsFatty AcidsFatty acid:Fatty acid:a carboxylic acid derived from hydrolysis of animal fats, vegetable oils, or membrane phospholipidsnearly all have an even number of carbon atoms, most between 12 and 20, in an unbranched chainthe three most abundant are palmitic (16:0), stearic acid (18:0), and oleic acid (18:1)in most unsaturated fatty acids, the cisisomer predominates; the transisomer is rareunsaturated fatty acids have lower melting points than their saturated counterparts; the greater the degree of unsaturation, the lower the melting point26-26-6Unsaturated Fatt y AcidsSaturat ed Fat ty Acids20:418:318:218:116:120:018:016:014:012:0Carbon Atoms/Double Bonds*Melting Point( C)Common Name-49-11-51617770635844Arachidonic acidLinolenic acidLinoleic acidOleic acidPalmitoleic acidArachidic acidStearic acidPalmitic acidMyristic acidLauric acid26-26-7TriglyceridesTriglyceridesPhysical properties depend on the fatty acid componentsmelting point increases as the number of carbons in...
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lecture 26.1 - 26-26-1Organic Organic...

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