Fats and Oils Are Triglycerides

If the reaction is a nucleophilic addition-elimination reaction, the product alcohol will have the same specific rotation as the reactant alcohol because no bonds to the asymmetric center are broken during formation or hydrolysis of the ester. 

If the reaction is an Sn2 reaction, the product alcohol and the reactant alcohol will have opposite specific rotations because the mechanism requires back-side attack of hydroxide ion on the asymmetric center (Section 9.1). 

If the reaction is an Sj l reaction, the product alcohol will have a small (or zero) specific rotation because the mechanism requires carbocation formation, which leads to racemization of the alcohol (Section 9.3). 

Vegetable oils have become popular in food preparation because some studies have linked the consumption of saturated fats with heart disease, However, recent studies have shown that unsaturated fats may also be implicated in heart disease, One unsaturated fatty acid—a 20-carbon fatty acid with five double bonds, known as EPA and found in high concentrations in fish oils—is thought to lower the chance of developing certain forms of heart disease. This puffin s diet is high in fish oil. 

and fatty acids are all lipids. Lipids are naturally occurring organic compounds that are soluble in nonpolar solvents. Their solubility in nonpolar solvents results from their significant hydrocarbon component. The word lipid comes from the Greek lipos, which means fat.  

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Although soaps have many physical properties in common with the broader class of surfactants, they also have several distinguishing factors. First, soaps are most often derived direcdy from natural sources of fats and oils (see Fats and fatty oils). Fats and oils are triglycerides, ie, molecules comprised of a glycerol backbone and three ester-linked fatty oils. Other synthetic surfactants may use fats and oils or petrochemicals as initial building blocks, but generally require additional chemical manipulations such as sulfonation, esterification, sulfation, and amidation. 

Fats and oils are hydrophobic, water-insoluble substances. The operational difference between them is simple fats are solid at room temperature oils are liquid at room temperature. Chemically, fats and oils are triglycerides, triesters formed from glycerol and three fatty acids. Let me remind you that an ester is a functional group derived by linking a carboxylic acid to an alcohol, with the elimination of a molecule of water ... 

Fats and oils are triglycerides esters of glycerol and fatty acids. 

Fats and Oils The Raw Materials of Oleochemistry. Fats and oils are triglycerides (i.e., fatty acid esters of glycerol). They are the starting materials for the production of fatty acid methyl esters, which are important intermediates in the production of fatty alcohols and surfactants [198] by the oleochemical route, which has great ecological benefits [199]. The fatty acid methyl esters are produced either by the esterification of fatty acids after hydrolysis of the triglycerides or by direct transesterification with methanol. The overall transesterification reaction is as follows ... 

Chemically, natural fats and oils are triglycerides, also called acylglycerols that is fatty acid triesters of glycerine with different even-numbered, linear fatty acids. The fatty acids may be saturated or unsaturated. There are very few exceptions to this (Figures 9.1.11 and 13). The most well-known exceptions are castor oil, glyceroltriester of 12-hydroxy oleic (ricinoleic) acid, vernonia oil, sperm oil, jojoba oil and tall oil. 

Fats and oils are triglycerides—triesters of glycerol (glycerin) and fatty acids. The general equation for the formation of a triester of glycerol is... 

Fats and oils are triglycerides, triesters composed of glycerol linked to three fatty acids, as shown in the following block diagram. 

A surfactant comprises a hydrophobic tail and a hydrophilic head. The balance of hydrophobic and hydrophilic character is what defines the properties and performance of the surfactant. Hydrophobes from fatty acids consist of linear alkyl chains from C8-C22. Coconut oil provides a valuable source of the shorter C8-C14 acids while tallow, palm oil and soya bean oil are rich in C16-C18 acids. The longer C20-C22 chains are obtained from rapeseed. Natural fats and oils are triglycerides comprised of a distribution of different fatty acids and therefore, unless fractionated, the surfactants produced from them also comprise a mixture of chain lengths. While the chain length distribution of an oil or fat varies on a lot-to-lot basis, the differences in composition do not significantly impact the performance of the surfactant in most applications. 

G. Fette und Ole F. corps gras et huiles Fats and oils are triglycerides, i. e., esters of -cerol... 

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