Question

how to prepare trihydric alcohol from triglyceride?
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Answer 1

Answer:

Triglycerides (TGs) belong to the larger group of natural products called ‘lipids’. A lipid is one of a wide range of natural materials that are generally based on fatty acids or closely related compounds, are insoluble in water, but soluble in organic solvents. Lipids that are solid at ambient temperature are termed ‘fats’ whilst those that are liquids are described as ‘oils’. Lipids can be split into two groups; neutral lipids, which include acylglycerols, fatty acids, alcohols and waxes, and polar lipids, which include phospholipids and glycolipids.

TGs make up a major part of the group of neutral lipids and are found in an extensive range of animal and vegetable fats, seed and plant oils. Lipids are present in body organs and fluids. They also find their way into many other food products, e.g. frying oils, salad dressings, margarine, butter, and various other types of spreads.

TGs are fully acylated derivatives of the trihydric alcohol, glycerol. Hence more accurately they should be described ‘triacylglycerides’, but quite often they are commonly called ‘triglycerols’ or ‘triacylglycerols’. The structure of this group of lipids is shown in Figure 1. Each ‘arm’ of the glyceride is an ester of a fatty acid. This chain can be fully saturated or it can vary in unsaturation. Some natural triacylglycerides have the same three ester groups, e.g. tristerin (18 : 0), tripalmitin (16 : 0), triolein (18 : 1), trilinolein (18 : 2), and trilinolenin (18 : 3). More usually the fatty acid esters are different on each glycerol ‘backbone’ leading to many variations dependent on the number of fatty acids available and on the degree of unsaturation.

Explanation:

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