All about organic chemistry's topic fats, oils, and detergents

1. PRESENTED by

3. CONTENT....
• Introduction.
• What are fats ?
• esterification.
• function of fats.
• types of fats.
• too much fat can cause.
• lowering fat.
• oils
• structure of oils.
• what does iodine value indicates in oils?
• types of oils
• detection of saturation and unsaturation.
• difference between fats and oils.

4. • Introducing detergents.
• What are detergents ?
• Structure of detergents.
• Types of detergents.
• Properties of detergents .
• Comparing soaps and soap-less detergents.
• Advantages of soap-less detergents.
• Disadvantages.

5. Fat are triglycerides that are
solid and semi-solid at room
temperature , Oil are also a
triglycerides that are liquid
at room temperature.

6.  A type of Lipid : Fatty
substance does not dissolve
in water.
 FATS are ESTERS formed through
reaction between Fatty Acid
and Glycerol.
 GLYCEROL propan-1,2,3-
triol.
 Fatty Acid
Long chain Carboxylic acids.

7. Reaction between an alcohol and a
carboxylic acid to form ester and
water.

8. Visible Fat…
 Fat that is easily seen
 Examples: Butter on a baked
potato, layer of fat around a
pork chop, etc.

9. Invisible Fat
 Fat that cannot be
detected by the eye
 Examples: whole milk, some
cheese, egg yolks, nuts,
avocados, etc.

10. ESSENTIAL PART of HEALTHY
DIET.
MAJOR Source of ENERGY.
Critical component of CELLS
and TISSUES.
Absorb Vital VITAMINS
such as vitamin A,D,E and K

11.  Promotes normal cell growth
and healthy skin.
 Adds flavour to food.
 It helps you feel full longer.
 Act like a CUSHION and heat
regulator to protect your
heart , liver and other vital
organs.

12. Organic Acid units that
make up fat.
There are three types...
 Saturated
 polyunsaturated
 monounsaturated

13. SATURATED
MEAT
CHEESE
BUTTER
CREAM
COCONUT OIL
PALM OIL
UNSATURATED
OLIVE
PEANUT
SUNFLOWER
MOST NUTS ETC.

14. Order of Importance.....

15. Can increase the risks for
serious health concerns and
illnesses.

16.  Cardiovascular Related problem.
 Obesity:-

17.  Exercise
Replace saturated fats with
unsaturated fats in the diets.
 Choose lean(thin) cut of meat.
 Steam , boil or steam food
instead of cooking them in fat.

18. Oils are natural occurring
esters.
Oils are found in both animals
and plants.
Oils are usually flammable.

19. Oils are ester formed by the
combination of
GLYCEROL FATTY ACID

20. Iodine value
The iodine value indicates the
degree of un-saturation of a
fat or oil.

21. The acid value indicates the
amount of free acids present in
given fat/oil.
A high acid value implies that
the given sample of oil is an
old one which has gone rancid.

22. There are three type of oils -
 Saturated
 Unsaturated
 Margarine

23. Saturated...
 There are only carbon-carbon
single bond.
 Saturated plant oils are solid
at room temperature and also
known as vegetables fat.
 Example:- PALM OIL

24. Unsaturated...
 It contains single as well as
double covalent bonds.
 Within the structure of fatty
acid tail a monounsaturated
oil has only ‘single’
double bond where as
in polyunsaturated oils
more than ‘one’ double bonds.

25. Margarine....
Most unsaturated oils are
liquid at room temperature.
These unsaturated oils can be
“hydrogenated” through a
process called hydrogenation.
Hardens the oil and is a key
step in the production of
margarine(solid or semi-solid).

26. In the laboratory one can
differentiate between saturated
unsaturated oil.
BY TESTING with BROMINE WATER
SATURATED UNSATURATED
will
It remain same. Its colour will decolorize.

29. Soap and Detergents are used for
washing.
It dissolves dirt, but some dirt
will not dissolve in water.
Soap and detergents help water
to remove dirt.
DETERGENT the KING,
DIRT the SLAVE....

30. Detergents are sodium salts of
long chain benzene sulphonic
acid or sodium salts of long
chain alkyl hydrogen sulphate.
A detergent molecule consists of
a large hydrocarbon group that
is non-ionic and a sulphonate
(SO3- Na+) or a sulphate (SO4-
Na+) group that is ionic.

31. hydrocarbon
chain Ionic group
Water
insoluble
Water
soluble

32. There are two types of detergents:-
 Soap-less detergent or
(synthetic detergents).
 Soapy detergents or (soap).

33. Soap-less Detergent...
Soap-less detergents includes
Washing powders , washing-up
liquids, shampoos and hair
conditioners.
They are called ‘soap-less’
because they did not contain
soap.

34. Structure of Soap-less
Detergent:-
Sodium alkylbenzene sulphonate.

35. Soapy detergent includes bath
soaps , laundry soaps and
liquid soaps.

36. PROPERTIES OF DETERGENTS:-
Detergent anions attract to both
water and oil.
This dual nature explains two
important properties of
detergents
1.Wetting property.
2.Emulsifying property.

37. Wetting property...
A detergents reduces the surface
tension of water. As a result of
this , water spread over the
surface and wets it more easily.
A detergent thus acts as a
wetting agent.

38. Emulsifying property...
Oil and water do not mix. An oil
water emulsion is unstable.
On standing, the tiny oil
droplets rapidly join together
and grow larger to form a
separate oily layer again.

39. An oil water emulsion is stabilised by
detergent:-

40. Comparing soaps and
soap-less detergents...
Comparing cleaning abilities in soft water and
hard water:-
Water may be soft or hard. Soft
water contains no or only very
small concentrations of dissolved
calciummagnesium ions.
Hard water contains appreciable
concentrations of calcium and
magnesium ions.

41. Soap-less detergents forms a
lather easily in both soft and
hard water.

42. They do not form scum with hard
Water.
Soap-less detergents are made
from petroleum products , not
from fats and oils.
Soap-less detergents can be
tailor-made to suit a particular
cleaning problem.

43. • Detergents are non biodegradable.
• They pollute water and soil.
• Detergents may cause skin
allergy.
• More water rinses to remove foam,
otherwise it will damage the
fabric.

44. Definitely is a cause
of
Concern. DDD