Q.23)
Fats and oils can be differentiated on the basis of -
---present in the glyceride. ( 1 marks )
Ans.
unsaturation
monocarboxylic acid
Dicarboxylic acid
saturation
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Answers
Answer:
unsaturation
Explanation:
saturated fat and unsaturated oils
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Answer:
to as triglycerides.
Explain how the fatty acid composition of the triglycerides determines whether a substance is a fat or oil.
Describe the importance of key reactions of triglycerides, such as hydrolysis, hydrogenation, and oxidation.
Fats and oils are the most abundant lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood.
Structures of Fats and Oils
Fats and oils are called triglycerides (or triacylcylgerols) because they are esters composed of three fatty acid units joined to glycerol, a trihydroxy alcohol:
Figure 1.jpg
If all three OH groups on the glycerol molecule are esterified with the same fatty acid, the resulting ester is called a simple triglyceride. Although simple triglycerides have been synthesized in the laboratory, they rarely occur in nature. Instead, a typical triglyceride obtained from naturally occurring fats and oils contains two or three different fatty acid components and is thus termed a mixed triglyceride.
Figure 2.jpg
A triglyceride is called a fat if it is a solid at 25°C; it is called an oil if it is a liquid at that temperature. These differences in melting points reflect differences in the degree of unsaturation and number of carbon atoms in the constituent fatty acids. Triglycerides obtained from animal sources are usually solids, while those of plant origin are generally oils. Therefore, we commonly speak of animal fats and vegetable oils.
No single formula can be written to represent the naturally occurring fats and oils because they are highly complex mixtures of triglycerides in which many different fatty acids are represented. Table 17.2.1 shows the fatty acid compositions of some common fats and oils. The composition of any given fat or oil can vary depending on the plant or animal species it comes from as well as on dietetic and climatic factors. To cite just one example, lard from corn-fed hogs is more highly saturated than lard from peanut-fed hogs. Palmitic acid is the most abundant of the saturated fatty acids, while oleic acid is the most abundant unsaturated fatty acid.
Table 17.2.1 : Average Fatty Acid Composition of Some Common Fats and Oils (%)*
Fats
butter (cow)
3
11
27
12
29
2
1
tallow
3
24
19
43
3
1
lard
2
26
14
44
10
Oils
canola oil
4
2
62
22
10
coconut oil†
47
18
9
3
6
2
corn oil
11
2
28
58
1
olive oil
13
3
71
10
1
peanut oil
11
2
48
32
soybean oil
11
4
24
54
7