Fats - Fatty Acids A n im a l f a t s a n d v e g e t a b...

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1 Fatty Acids Fatty Acids Animal fats and vegetable oils are both triesters of glycerol, hence the name triglyceride triglyceride hydrolysis of a triglyceride in aqueous base followed by acidification gives glycerol and three fatty acids fatty acids with no C=C double bonds are called saturated fatty acid those with one or more C=C double bonds are called unsaturated fatty acids O CH 2 OCR CH 2 OCR'' R'COCH O O 1. NaOH, H 2 O 2. HCl, H 2 O CH 2 OH CH 2 OH HOCH RCOOH R'COOH R''COOH A triglyceride (a triester of glycerol) 1,2,3-Propanetriol (Glycerol) + Fatty acids Fatty Acids Fatty Acids the most common fatty acids have an even number of carbons, and between 12 and 20 carbons in an unbranched chain the C=C double bonds in almost all naturally occurring fatty acids have a cis configuration the greater degree of unsaturation, the lower the melting point triglycerides rich in unsaturated fatty acids are
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Unformatted text preview: generally liquid at room temperature and are called oils oils • triglycerides rich in saturated fatty acids are generally semisolids or solids at room temperature and are called fats fats 2 Fatty Acids Fatty Acids • the four most abundant fatty acids COOH COOH COOH COOH Stearic acid (18:0) (mp 70°C) Oleic acid (18:1) (mp 16°C) Linoleic acid (18:2) (mp-5°C) Linolenic acid (18:3) (mp -11°C) Fatty Acids Fatty Acids • carbon chains of saturated fatty acids exist largely in the staggered, anti-conformation • because of their high degree of order, they pack together well and are held together by dispersion forces • as a result both saturated fatty acids and triglycerides derived from them are solids at room temperature...
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