Triglyceride chemical structure

Fats, Oils, Fatty Acids, Triglycerides Chemical Structure, ScientificPsychic website, http //www.scientificpsychic.com/fitness/fattyacidsl.html, 2006. ... 

Fats, Oils, Fatty Acids, Triglycerides Chemical Structure. ScientificPsychic website. http //www.scientificpsychic.com/fitness/fattyacidsl.html. Accessed May 10, 2006. Fatty Acid Composition of Plant Oils Used in Pharmacy and Cosmetic. Cyberlipid Center website. http //www.cyberlipid.Org/glycer/glyc0065.htm top. Accessed May 10, 2006. 

The product of cross-linking and oxidation processes in drying oils is described as a porous polymeric fraction with a wide range of molecular weight. The chemical structure that can be influenced by age, thickness and the presence of pigments, while nonbonded species are present in the interstices free mono- and dicarboxylic acids, mono-, di- and triglycerides, aldehydes, ketones, etc. 

Figure 9.5 Chemical structure of simple lipid, composed of three fatty acids bonded to a glycerol (C3 alcohol), collectively known as a triglyceride.

Fats and oils are essentially triglycerides—glycerol molecules to which three fatty acids are attached. The symbolic representation of this chemical structure is shown in Figure 3. 

All naturally occurring lipids from botanical sources (plants) or zoological sources (animals and humans) could potentially be used in the production of bioplastics. They have the same chemical structure and function in a very similar manner. Cholesterol (and its related esters) and fatty acids are commonly found in zoological sources, although the fats tend to be of a heavily saturated nature. It is feasible to create other products such as biodiesel from extreme sources including liposuction fat. However, a lack of volume and more importantly ethical approval have prevented their uptake further. The remainder of this chapter will focus on the use of triglycerides from plants and their related compounds for bioplastics production. 

Fig. 2.8 The simplified chemical structures and 3D models of selected unsaturated fatty acids and a triglyceride. Hydrogens in cis and trans positions are highlighted. (Authors own work)...

In terms of chemical structure, few exceptions should be mentioned, since some fatty acids bear other types of functional groups, mainly epoxy rings and hydroxy moieties, triple bonds and ether functions [5], as discussed below. The fatty acid content in several common oils is given in Table 3.3 which, in addition, also provides the average number of DB per triglyceride unit. In the case of the more exotic castor, oiticica and tung oils, the main fatty acid residues are ricinoleic (87.5 per cent), licanic (74 per cent) of a-elaeostearic acids (84 per cent), respectively whose structures are provided in Scheme 3.2 below. 

Figure 12.1. Chemical structure of various fatty acids comprized in the composition of long-chain triglycerides used in fat emulsions.

Table 2.2 Composition of triglycerides and chemical structures of fatty acids.

FIGURE 3.6 Chemical structure of the main fat soluble compounds associated with cereal grains, (a) 1. Palmitic, 2. oleic, 3. linoleic, and 4. linolenic fatty acids, (h) Triglyceride, (c) Phospholipid, (phosphatidyl choline), (d) Glycolipid. (e) Carotenoid ( 3-carotene). (f) XanthophyU (zeaxanthin). (g) Phytosterol ( 3-sitosterol). (h) Tocopherol (Vit. E). (i) Tocotrienol. 

Fig. 14. Typical signals of triglycerides in a proton spectrum, (a) Structure of a triglyceride with three different fatty acids (one saturated, two unsaturated). Different positions of protons in the molecule are indicated, resulting in different chemical shifts in the spectrum, (b) Characteristic signal pattern of triglycerides (or fatty acids) in a spectrum from yellow fatty bone marrow of the tibia, containing triglycerides in the adipocytes with more than 90% volume fraction. The spectrum was recorded with TE = 50 ms by a PRESS sequence.

FAT. A glycery l ester of higher fatty acids such as stearic and palmitic. Such cslcrs and their mixtures are solids at room temperature and exhibit crystalline structure. Lard and tallow are examples. There is no chemical difference between a lal and an oil. the only dislinclion being that lats are solid at room temperature and oils are liquid. The term lal usually refers to triglycerides specifically, whereas lipid is all-inclusive. 

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