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FATS

Fats and oils are chemically similar, but differ in physical states.

Fats

: - found in animals - solid in room temperature - butter and tallow (types of fat) : - fats from plants - liquid in room temperature - palm oil, coconut oil, sunflower oil

Oil

- Fats and oil are mixtures of different esters. - Fats are formed from 3 molecules of longchain carboxylic acids called fatty acids with 1 molecules of alcohol called glycerol.

O OH C R1 O OH C R2 O OH C R3 H H C OH H C OH H C OH H

Fatty acids
- R1 , R2 , R3 contains 12 to 18 carbon atoms per molecule - R1 , R2 , R3 are three alkyl groups which may be the same or different - group: carboxilic acid

Glycerol
- propane-1,2,3-triol - group: alcohol

Formation of a fat molecule


H H C OH H C OH H C OH H
Break up and rejoin + Break up and rejoin

O OH C R1 O OH C R2 O OH C R3

Break up and rejoin

H O H C O C R1 O H C O C R2 O H C O C R3 H
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+ 3H2O

Importance of fats and oils - energy - nutrients - thermal insulation - protection to internal organ [Text book: Figure 2.34 pg. 86]

Saturated and unsaturated fats


- Fat or oil molecules is affected by parent fatty acids. - Fatty acids can be differentiated in two ways; i. the length of the carbon chains (12 to 18 carbon atoms) ii. saturated or unsaturated Saturated fatty acid - All carbon atoms joined together by carbon-carbon single covalent bond. - example: Lauric acid (12 carbon atoms) Palmitic acid (16 carbon atoms) Stearic acid (18 carbon atoms)
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Unsaturated fatty acid - The carbon chain has one or more carbon-carbon double covalent bond. Example: i. Oleic acid: monounsaturated fatty acid (one carbon-carbon double bond)[no of C = 18, DB = 9&10] ii. Linoleic acid: polyunsaturated fatty acid (two carbon-carbon double bond) [no. of C = 18, DB = 9&10, 12&13] iii. Linolenic acid: polyunsaturated fatty acid (three carbon-carbon dauble bond) [no. of C = 18, DB = 9&10, 12&13, 15&16]

Saturated Fats - Fats contain esters of glycerol and saturated fatty acids. - Example: i. Tristearin ii. Tripalmitin Tristearin
H O H C O C (CH2)16 CH3 O H C O C (CH2)16 CH3 O H C O C (CH2)16 CH3 H

( glycerol + stearic acid) (glycerol + palmitic acid)

Tripalmitin
H O H C O C (CH2)14 CH3 O H C O C (CH2)14 CH3 O H C O C (CH2)14 CH3 H

- Animal fats have large proportions of saturated fats. - They have high melting point and solids at room temperature.

Unsaturated Fats - Fats contain esters of glycerol and unsaturated fatty acids. Example: i. Triolein (glycerol + oleic acid)

H O H C O C (CH2)7 CH CH (CH2)7 CH3 O H C O C (CH2)7 CH CH (CH2)7 CH3 O H C O C (CH2)7 CH CH (CH2)7 CH3 H

- Plant or vegetable oils contain a large proportions of unsaturated fats. - They have lower melting points and are liquids at room tempoerature.
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Converted unsaturated fats to saturated fats - Unsaturated fats can be converted into saturated fats by process called catalytic hydrogenation. The hydrogenation process is carried out by bubbling hydrogen gas through hot, liquid oil in the presence of fine particles of nickel catalyst.

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Effect of fats on health


- Saturated fats (animal oil) will raise the level of cholesterol. - Cholesterol causes fatty deposites or the wall of veins or arteries. - Blood circulation is restricted and will raise the blood presure - Arteriosclerosis, can result in heart attack. - Unsaturated fats (plant oil) do not contain cholesterol. Do not cause cardiovascular problems.
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Uses of palm oil


- Has many advantages. - A cheaper, better and healthier oil. [Text book: Figure 2.36 pg. 90]
Prepared by; Kamal Ariffin Bin Saaim SMKDBL http://kemhawk.webs.com

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