Section D Flashcards

1
Q

What is an Ester?

A

A homologous series all containing a carboxyl group

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2
Q

What are esters made of?

A

A carboxyl group in a carboxylic acid and he hydroxyl group in an alcohol

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3
Q

How do you name an ester?

A

Name the alcohol
Change ‘anol’ to ‘yl’
Name the carboxylic acid
Change ‘oic acid’ to ‘oate’

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4
Q

What are uses of esters?

A

Perfumes
Flavourings
Solvents for non-polar compounds

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5
Q

How are esters identifies?

A

Sweet smell

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6
Q

What type of reaction forms an Ester?

A

Condensation

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7
Q

What is a condensation reaction?

A

A reaction where two molecules join together and eliminate a small molecule, usually water

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8
Q

How is the parent alcohol and carboxylic acid retrieved?

A

The condensation reaction is reversible so by hydrolysis the parents can be retrieved

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9
Q

What is a hydrolysis reaction?

A

A reaction in which a substance reacts with water to break down into smaller molecules

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10
Q

What are fats and oils?

A

An Ester

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11
Q

Why are fats and oils important?

A
  • they are a concentrated source of energy

- they are essential for transporting and storing fat soluble vitamins

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12
Q

How are fats and oils formed?

A

A mixture of esters formed from glycerol and fatty acids, called triglycerides

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13
Q

What type of alcohol is glycerol?

A

A trihydric alcohol (because it contains three hydroxyl groups)

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14
Q

What is a fatty acid?

A

A straight chain carboxylic acid with, usually, a long chain of carbon atoms

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15
Q

What type of reaction forms fats and oils and how does it take place?

A

Condensation reaction

One glycerol molecule and three fatty acid molecules react together and three ester links are formed

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16
Q

Is a fat saturated or unsaturated?

A

Saturated

17
Q

Is an oil saturated or unsaturated?

A

Unsaturated

18
Q

What is the shape like of a fat?

A

Fats have a regular shape which allows them to pack closer together

19
Q

What is the shape like of an oil?

A

Oils have an irregular shape which prevents them from packing closely together

20
Q

Describe the melting point of fats

A

Fats have a high melting point because they pack closer together meaning high London dispersion forces of attraction between the molecules

21
Q

Describe the melting point of oils

A

Oils have a low melting point because the molecules pack less closely together so weaker London dispersion forces of attraction between the molecules

22
Q

How does the degree of fatty acids unsaturation affect the boiling point?

A

The more unsaturated the fatty acid the lower the melting point