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Chem Learning Outcomes > Fats, Oils And Soaps > Flashcards

Fats, Oils And Soaps Flashcards

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1
Q

Why are fats and oils required in your diet

A

Source of energy for transportation and storage of fat soluble vitamins

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2
Q

What is the systematic name of the alcohol used to make fats and oils and what is the common name

A

Propane-1,2,3-triol

Glycerol

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3
Q

What is used to describe an alcohol with:

Two hydroxyl groups

Three hydroxyl groups

A

Diol

Triol

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4
Q

The reaction to form fatty acids is a ?

A

Condensation

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5
Q

Functional group of fats and oils

A

Ester

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6
Q

Fats and oils are called

A

Triglycerides

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7
Q

A fatty acid back to glycerol and something else is a what type of reaction

A

Hydrolysis

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8
Q

What is the ratio of moles of fatty acid to glycerol

A

3:1

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9
Q

Fatty acids in oils and fats can be saturated or unsaturated

A

.

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10
Q

What is more unsaturated oils or fats

A

Oils

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11
Q

Why do fats have higher boiling points

A
  • saturated
  • pack close together
  • stronger London dispersion forces
  • requires more energy to break imfs
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12
Q

Why do oils have a lower melting point

A
  • unsaturated
  • can’t pick closely together
  • weaker LDFs
  • easier to break IMFs (less energy required to)
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13
Q

What is the IMFs between fat and oil molecules

A

LDF

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14
Q

How do IMFs affect melting pint of a fat or oil

A

The more LDFs the higher the boiling point

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15
Q

How could you taste fats and oils to determine whether they are saturated or unsaturated and to find the degree of unsaturation

A

To find the degree of unsaturation a titration could be carried out with bromine water. the more bromine required the more unsaturated fat or oil

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16
Q

What type of molecule is a fat or oil

A

Ester

17
Q

What is produced when fats are hydrolysed and what is the ratio

A

Hydrolysis of fats and oils produced fatty acids and glycerol in a ratio of 3:1

18
Q

How is soap produced from fat/oil

A

Alkaline hydrolysis

19
Q

Polar head and non polar tail

In a soap

A

.

20
Q

What affect does cleansing with water alone have a nonpolar substances such as Grease and oil

A

Very little is removed since it is not soluble in water

21
Q

Explain the cleansing action of soap molecules

How does the solubility of the long nonpolar tail and the ionic hydrophilic head enable grease and oil droplets to become suspended in water

A

During cleansing the hydrophobic tails of dissolves in droplets of grease or a oil whilst the hydrophilic head faces out into the surrounding water

22
Q

Why is it necessary to mix or agitate soap in water for cleansing to occur

A

Agitating soapy water allows the soap to pull the dirt away from clothes or dishes and into the rinsing water. Rinsing what is the detergent and dirt away. Warm or hot water melts fats and oils so that it is easier for the soap or detergent to dissolve the dirt and pull it away into the rinse water

23
Q

What is an emulsion

A

Small droplets of one liquid dispersed in another

24
Q

An example of non food emulsions

A

Paint

25
Q

A food emulsion is usually a mixture of oil and water

A

.

26
Q

Example of a food that is an emulsion

A

Mayonnaise

27
Q

Give example of substances that act as emulsifiers in food

A

Egg yolk

28
Q

Why are emulsifiers added to food

A

Prevents oil and water separating into layers

29
Q

An example of an edible oil that could be converted into emulsifiers

A

Sunflower oil

30
Q

In what way is an emulsifier similar to a soap molecule

A

An emulsifier has a hydrophobic end which dissolves in fats or oil and a hydrophilic head that dissolves in water allowing droplets of oil to mix with water

31
Q

Draw the diagram from learning outcomes that explain the resulting structure that forms when emulsifiers are used to disperse oil droplets in water

A

.now

32
Q

Give an example of an emulsifier molecule found in food

A

Lecithin

Chem Learning Outcomes (7 decks)

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