fat and oil chemistry.pptx
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This document discusses the chemical structure and composition of oils and fats. It explains that oils and fats are made up of triglyceride molecules, which are composed of three fatty acid chains. The type of fatty acid determines whether the oil or fat is solid or liquid at room temperature. Saturated fatty acids with longer carbon chains tend to be solid, while unsaturated fatty acids are usually liquid. The document also discusses the general structure of fatty acids and how saturated versus unsaturated fatty acids affect the melting point and physical state of oils and fats.
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Fatty Acids
This document discusses fatty acids, including their classification, properties, and functions. It describes that fatty acids are classified as saturated or unsaturated depending on whether they contain double bonds. Unsaturated fatty acids are further broken down into mono- and polyunsaturated. Fatty acids also vary in length and whether they are essential or non-essential to the human body. The document outlines the physical and chemical properties of fatty acids and discusses their roles in energy storage, cell signaling, and as structural components of cell membranes.
CHEMISTRY: 5 carbon compound
Fats are composed of glycerol bonded to three fatty acid molecules. Fats can be saturated or unsaturated depending on whether the fatty acids contain single or double carbon bonds. Saturated fats are typically solid at room temperature as found in animal fats, while unsaturated fats from plants are usually liquid. Unsaturated fats can be made more saturated through hydrogenation, which adds hydrogen to break double bonds. Fats provide energy, aid nutrient absorption, cushion organs, and help regulate body temperature, but saturated fats raise cholesterol levels and risk of cardiovascular diseases.
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Lipids are a group of naturally occurring, nonpolar and water-insoluble compounds that include fats, oils, waxes and other fatty substances. They serve important biological functions such as energy storage, cell signaling, and as structural components of cell membranes. Lipids can be classified as simple lipids like fatty acids, fats and oils, or compound lipids which contain additional functional groups. Fats are composed of triglycerides containing fatty acid chains that are saturated, while oils contain some unsaturated fatty acid chains, making them liquid at room temperature. Lipids play critical roles in the body and have a variety of industrial applications.
A1409845388_23691_20_2019_lecture 7-12 Lipids.pdf
1) Lipids are a diverse group of compounds that include fats, oils, waxes, sterols and phospholipids. They are insoluble in water but soluble in organic solvents and serve important structural and metabolic functions.
2) The most common lipids are triglycerides, which are composed of a glycerol backbone bonded to three fatty acid chains. Triglycerides serve as efficient stores of metabolic energy.
3) Phospholipids are an important class of lipids that contain a phosphate group. They have a hydrophilic head and hydrophobic tails, allowing them to form lipid bilayers that serve as structural components of cell membranes.
Fats & oils Introduction
Fats and oils are naturally occurring lipids that are found in both plants and animals. They are composed of triglycerides, which are esters of glycerol bonded to three fatty acid chains. Fats and oils can be saturated or unsaturated depending on the structure of their fatty acids. Saturated fats are solid at room temperature and found in animal products, while unsaturated oils are liquid and found in plants. Triglycerides can also be simple, with three identical fatty acids, or mixed with different fatty acid chains. Fats differ from oils in their melting point and fatty acid composition.
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Lipids
Lipids are organic compounds formed mainly from alcohol and fatty acids combined together by ester
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1) Lipids are a diverse group of compounds that include fats, oils, waxes, sterols and phospholipids. They are insoluble in water but soluble in organic solvents and serve important structural and metabolic functions.
2) The most common lipids are triglycerides, which are composed of a glycerol backbone bonded to three fatty acid chains. Triglycerides serve as efficient stores of metabolic energy.
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Fats & oils Introduction
Fats and oils are naturally occurring lipids that are found in both plants and animals. They are composed of triglycerides, which are esters of glycerol bonded to three fatty acid chains. Fats and oils can be saturated or unsaturated depending on the structure of their fatty acids. Saturated fats are solid at room temperature and found in animal products, while unsaturated oils are liquid and found in plants. Triglycerides can also be simple, with three identical fatty acids, or mixed with different fatty acid chains. Fats differ from oils in their melting point and fatty acid composition.
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Lipids
Lipids are organic compounds formed mainly from alcohol and fatty acids combined together by ester
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They are widely distributed in nature both in plants and in animals.
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Triglycerides are lipids composed of glycerol bonded to three fatty acid molecules. They are the main form of fat in the body and can be either solid or liquid at room temperature depending on whether the fatty acids contain saturated or unsaturated bonds. Triglycerides serve important functions as an energy store, building block of cell membranes, and as insulating and waterproofing layers. They are formed through a condensation reaction where fatty acids combine with glycerol, removing water molecules and forming ester bonds between the carboxyl end of the fatty acids and hydroxyl groups of glycerol.
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Fats and oils can be obtained from both animal and plant sources. They are composed primarily of triglycerides, which are esters of glycerol and various fatty acids. The fatty acid composition determines the physical properties and melting points of fats and oils. Fats and oils provide energy and essential fatty acids. They also contain minor components like phospholipids, tocopherols, sterols, and pigments. The chemical and physical properties of fats and oils allow them to be used for various food applications.
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This document discusses simple lipids, including their classification and properties. It notes that simple lipids include fats, oils, and waxes, which are esters of fatty acids with alcohols like glycerol or high molecular weight alcohols. Key points covered include:
- Lipids are insoluble in water but soluble in nonpolar solvents. They serve important functions like energy storage, insulation, and as structural components of cell membranes.
- Simple lipids specifically contain fatty acid esters of glycerol (fats and oils) or higher alcohols (waxes). They are classified as either saturated or unsaturated based on the number of double bonds in their fatty acid chains.
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Lipids are organic compounds that serve important functions in the body. They include fats, oils, waxes, phospholipids, and steroids. Lipids serve as long-term energy stores, cushion and insulate organs, and form cellular membranes. Major types include triglycerides/fats and oils which are made of fatty acid chains, phospholipids which are amphipathic, and steroids including cholesterol. Saturated fats are generally solid while unsaturated fats are usually liquid. Lipids can be identified using an ethanol emulsion test.
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Fats and oils.pptx
Fats and oils are triglycerides composed of fatty acid units linked to glycerol. They provide energy, insulate organs, and transport fat-soluble vitamins. Sources include animals, plants, and marine organisms. Fats are solid at room temperature due to higher saturation and carbon number, while oils remain liquid due to greater unsaturation. Properties include being insoluble in water but soluble in organic solvents, and being poor conductors of heat and electricity. Common examples are butter, ghee, olive oil, peanut oil, and coconut oil.
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Lipids are water-insoluble organic compounds that include fats, oils, waxes and other compounds. They are composed of fatty acids and glycerol. The most common lipids are triglycerides, which are made of three fatty acids bonded to a glycerol molecule. Lipids serve important functions like energy storage and are a more concentrated source of energy than carbohydrates or proteins. They have properties like being insoluble in water but soluble in organic solvents. Saturated fats are typically solids while unsaturated fats are usually liquids. Lipids transport fat-soluble vitamins and are important components of cell membranes.
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Lipids are organic compounds that are insoluble in water but soluble in organic solvents. They include fats, waxes, phospholipids, and steroids. Fats and oils are composed of fatty acids and glycerol. Fats are solid at room temperature while oils remain liquid. Unsaturated fatty acids have one or more double bonds and remain liquid whereas saturated fatty acids are fully hydrogenated and solid. Lipids serve important structural and energy storage functions in the body. Common lipids discussed include cocoa butter, which is obtained from cocoa seeds, and lanolin, which is the waxy secretion from sheep's wool.
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Lipids are a diverse group of hydrophobic biomolecules that include fats, oils, waxes, phospholipids and steroids. They are made up of fatty acid chains bonded to a glycerol molecule or other alcohol. Lipids serve important functions like energy storage, insulation of nerve fibers, and as structural components of cell membranes. The main classes of lipids are triglycerides, phospholipids, and steroids; triglycerides are the main form of fat storage in animals and are composed of fatty acid chains bonded to a glycerol molecule.
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fat and oil chemistry.pptx
- 1. Fat and Oil processing Tech. Chemistry of fat and oil Chemical stricture Types of oils & fats essential fatty acids Raw materials of oils Chemical quality characteristics of oils
- 2. What Are Oils and Fats? Like most organic materials, Oils and fats are made up of three elements:- · Carbon · Oxygen · Hydrogen These elements combine together to form chains known as fatty acids. Three of these chains then join together to form a molecule known as a triglyceride. The triglyceride molecule is the basis of all oils and fats. Oils and fats vary in both their appearance and functionality due to differences in the types of fatty acid chain which join together to form the triglyceride molecule.
- 8. Classes of Fats & oil • Fats are an important source of energy for our bodies as long as we get the right kind. The chemical structure of the fat determines if it is liquid or solid at room temperature or when refrigerated.
- 9. General Structure pKa = 4.7 R-COOH R-COO‒ - Most FAs have an even number of C atoms in an unbranched chain (usually 14-24, 16-18 is common) - Saturated FAs: all carbon atoms “saturated” with H C# 8: oily liquid (low m.p.) C# ≥ 10: waxy solid (high m.p.)
- 10. ...cont’d • At room temperature, the fats rich in saturated fats (butter, lard, coconut oil) are solid while polyunsaturated fatty acids (vegetable oils) are liquid .
- 12. (1) Fatty acids: Carboxylic acids with hydrocarbon chains (4-36 carbons) R C O OH Saturated 18:0 Unsaturated 18:1(9) [2] Storage Lipids: Fatty acids (FA) and derivatives