Fats, Oils And Soaps Flashcards
Why are fats and oils required in your diet
Source of energy for transportation and storage of fat soluble vitamins
What is the systematic name of the alcohol used to make fats and oils and what is the common name
Propane-1,2,3-triol
Glycerol
What is used to describe an alcohol with:
Two hydroxyl groups
Three hydroxyl groups
Diol
Triol
The reaction to form fatty acids is a ?
Condensation
Functional group of fats and oils
Ester
Fats and oils are called
Triglycerides
A fatty acid back to glycerol and something else is a what type of reaction
Hydrolysis
What is the ratio of moles of fatty acid to glycerol
3:1
Fatty acids in oils and fats can be saturated or unsaturated
.
What is more unsaturated oils or fats
Oils
Why do fats have higher boiling points
- saturated
- pack close together
- stronger London dispersion forces
- requires more energy to break imfs
Why do oils have a lower melting point
- unsaturated
- can’t pick closely together
- weaker LDFs
- easier to break IMFs (less energy required to)
What is the IMFs between fat and oil molecules
LDF
How do IMFs affect melting pint of a fat or oil
The more LDFs the higher the boiling point
How could you taste fats and oils to determine whether they are saturated or unsaturated and to find the degree of unsaturation
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
What type of molecule is a fat or oil
Ester
What is produced when fats are hydrolysed and what is the ratio
Hydrolysis of fats and oils produced fatty acids and glycerol in a ratio of 3:1
How is soap produced from fat/oil
Alkaline hydrolysis
Polar head and non polar tail
In a soap
.
What affect does cleansing with water alone have a nonpolar substances such as Grease and oil
Very little is removed since it is not soluble in water
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
During cleansing the hydrophobic tails of dissolves in droplets of grease or a oil whilst the hydrophilic head faces out into the surrounding water
Why is it necessary to mix or agitate soap in water for cleansing to occur
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
What is an emulsion
Small droplets of one liquid dispersed in another
An example of non food emulsions
Paint
A food emulsion is usually a mixture of oil and water
.
Example of a food that is an emulsion
Mayonnaise
Give example of substances that act as emulsifiers in food
Egg yolk
Why are emulsifiers added to food
Prevents oil and water separating into layers
An example of an edible oil that could be converted into emulsifiers
Sunflower oil
In what way is an emulsifier similar to a soap molecule
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
Draw the diagram from learning outcomes that explain the resulting structure that forms when emulsifiers are used to disperse oil droplets in water
.now
Give an example of an emulsifier molecule found in food
Lecithin
