Fats n oils structure and properties
- 2. Plant Marine organismAnimal Fats and oils Cattle,sheep goat Seeds,nuts Whale,dolphin, seal,salmons
- 3. STRUCTURE AND COMPOSITION OF FATS AND OILS Animal and vegetable fats and oils have similar chemical structures. They are triesters formed from glycerol and long-chain carboxylic acids (often called fatty acids).
- 4. A triester of glycerol is called a triglyceride or glyceride. If all the R groups in the above general formula are identical, the triester is designated as a Simple glyceride, and if they are not a Mixed glyceride,
- 6. It is the degree of unsaturation of the constituent fatty acids which determines whether a triglyceride will be a solid or a liquid. The glycerides in which. long-chain saturated acid components predominate tend to be solid or semi-solid, and are termed fats. On the other hand, oils are glyceryl esters which contain higher proportion of unsaturated fatty acid components.
- 7. PHYSICAL PR0PERTIES 1.Oils and fat may be either liquids or noncrystalline solids at room temperature. 2. When pure they are colourless, odourless and tasteless. The characteristic colours, odours, and flavours associated with natural oils and fats are imparted to them by foreign substances. For example, the yellow colour of butter is due to the presence of the pigment carotene and the taste of butter is due to the following two compounds which are produced by bacteria in the ripening of creams. .
- 8. 3) They are lighter than and insoluble in water and, therefore, form the upper layer when mixed with it. They are readily soluble in organic solvents like diethyl ether, acetone, alkanes, benzene, chloroform, carbon tetrachloride and carbon disulphide. (4) They readily form emulsions when agitated with water in the presence of soap, gelatin or other emulsifiers. (5) They are poor conductors of heat and electricity and, therefore, serve as excellent inutators for the animal body. PHYSICAL PR0PERTIES