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Higher Chemistry > 11. Esters (including Fats and Oils) > Flashcards

11. Esters (including Fats and Oils) Flashcards

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1
Q

What are sources of fats and oils

A
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2
Q

What category of compounds are fats and oils?

A

They are esters

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3
Q

Why are fats and oils sometimes called tri-esters?

A

Because they have 3 carboxylate (ester link) groups in each molecule

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4
Q

What is the parent alkanol in all fats and oils?

A

Glycerol

Propan-1, 2, 3 triol

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5
Q

What is the structure of glycerol?

A
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6
Q

What is meant by a fatty acid?

A

A long chain carboxylic acid with a 16 or 18 carbon chain

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7
Q

What is the ratio of fatty acid to glycerol molecules when a fat or oil is made?

A

3:1

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8
Q

What are the differences between fats and oils?

A
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9
Q

What is meant by an “unsaturated” molecule?

A

A molecule with at least 1 C=C bond present

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10
Q

Testing fats and oils for levels of unsaturation

A

Also see video on google classroom

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11
Q

What effect does unsaturation have on the shape of tri-esters?

A
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12
Q

What effect does the irregular shape of unsaturated “tuning fork” have on how the molecules pack together?

A
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13
Q

How could the levels of unsaturation in oils / fats be tested?

A

Bromine (or Iodine) will add across the C=C bond and decolourise as it does so.

A clear end point will be shown when the decolourising stops.

The more C=C bonds there are, the higher the volume of Br2 or I2 it will take to reach end point

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14
Q

Tri-esters are also known as what (based on glycerol name)

A

Tri-glycerides

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15
Q

Why are some oils hydrogenated?

A

To make them have higher melting points and be more stable.

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16
Q

What are the 6 points needed to be covered to explain difference in melting points of fats and oils?

A
  1. Level of unsaturation (C=C bonds)
  2. Effect this has on tuning fork shape
  3. Effect this has on how close they can pack together
  4. Effect this has on intermoleular (LDF) attractions
  5. Level of energy need to break them
  6. corresponding lower or higher melting point
17
Q

What happens to fats and oils when they react with oxygen?

A

They become rancid

18
Q

What is meant by “hydrolysis”?

A

The breaking down of a molecule using the chemical action of water

19
Q

Which molecule is ALWAYS produced when fats and oils are hydrolysed?

A

Glycerol

Higher Chemistry (24 decks)

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