Unit 2 : Edible Fats And Oils

Question 1

How are fats and oils formed

Answer 1

Formed from Hydroxyl group and carboxylic group, making them an ester

Question 2

What do all fats and oils contain

Answer 2

Glycerol

Question 3

What do we call fats and oils

Answer 3

They are known as tri-esters as the molecule formed will have 3 ester links due to glycerol

Question 4

How are fatty acids formed

Answer 4

Hydrolysis of fats and oils

Question 5

Are fatty acids saturated or unsaturated

Answer 5

The can be both

Question 6

How to identify fat molecules

Answer 6

•mainly saturated chains

Question 7

What effect does mainly saturated chains have on fat molecules

Answer 7

Allows close packing, which makes stronger van der waals forces (ldfs) between molecules, meaning fats have higher melting and boiling points than oil as more energy is required to break bonds

Question 8

How to identify oil molecules

Answer 8

Mainly unsaturated fatty acids

Question 9

What effect does unsaturated fatty acids have on oil molecules

Answer 9

Prevents close packing, which causes van der waals (ldfs) to be weaker, therefor lower melting and boiling points than fats

Question 10

What is the test for unsaturation

Answer 10

Bromine water test

Question 11

How to distinguish fats from oils

Answer 11

• Oils tend to be more unsaturated than fats

* If the number of hydrogens is less than double the number of carbons then the fatty acid is unsaturated