An Organic Chemistry Project About Saturated and Unsaturated Fats in Vegetable Oils, Margarines, and Peanut Butters
Liceo de Cagayan University
COLLEGE OF MEDICAL LABORATORY SCIENCE
Rodolfo N. Pelaez Boulevard, Kauswagan, Cagayan de Oro City
An Organic Chemistry Project About
Saturated and Unsaturated Fats in
Vegetable Oils, Margarines, and Peanut Butters
Submitted by : Zedrik O. Ortiz
Submitted to : Dr. Luzviminda H. Saliga
DEFINITION OF TERMS
Saturated fat is a fatty acid that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully saturated with hydrogen atoms. There are many kinds of naturally occurring saturated fatty acids, which differ mainly in number of carbon atoms, from 3 carbons (propionic acid) to 36 (hexatriacontanoic acid).
Unsaturated fat, however, is a fatty acid in which there is at least one double bond within the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat has no double bonds, has the maximum number of hydrogens bonded to the carbons, and therefore is saturated with hydrogen atoms.
* Monounsaturated fat is a fatty acid that has one double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single-bonded.
* Polyunsaturated fat is a fatty acid in which the fatty acid part of the ester is polyunsaturated.
Trans fat is the common name for unsaturated fat with trans-isomer fatty acid. Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated but never saturated.
Hydrogenation, to treat with hydrogen, also a form of chemical reduction, is a chemical reaction between molecular hydrogen and another compound or element, usually in the presence of a catalyst. The process is commonly
COLLEGE OF MEDICAL LABORATORY SCIENCE
Rodolfo N. Pelaez Boulevard, Kauswagan, Cagayan de Oro City
An Organic Chemistry Project About
Saturated and Unsaturated Fats in
Vegetable Oils, Margarines, and Peanut Butters
Submitted by : Zedrik O. Ortiz
Submitted to : Dr. Luzviminda H. Saliga
DEFINITION OF TERMS
Saturated fat is a fatty acid that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the individual carbon atoms of the fatty acid chain. That is, the chain of carbon atoms is fully saturated with hydrogen atoms. There are many kinds of naturally occurring saturated fatty acids, which differ mainly in number of carbon atoms, from 3 carbons (propionic acid) to 36 (hexatriacontanoic acid).
Unsaturated fat, however, is a fatty acid in which there is at least one double bond within the fatty acid chain. A fat molecule is monounsaturated if it contains one double bond and polyunsaturated if it contains more than one double bond. Where double bonds are formed, hydrogen atoms are eliminated. Thus, a saturated fat has no double bonds, has the maximum number of hydrogens bonded to the carbons, and therefore is saturated with hydrogen atoms.
* Monounsaturated fat is a fatty acid that has one double bond in the fatty acid chain and all of the remainder of the carbon atoms in the chain are single-bonded.
* Polyunsaturated fat is a fatty acid in which the fatty acid part of the ester is polyunsaturated.
Trans fat is the common name for unsaturated fat with trans-isomer fatty acid. Because the term refers to the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated but never saturated.
Hydrogenation, to treat with hydrogen, also a form of chemical reduction, is a chemical reaction between molecular hydrogen and another compound or element, usually in the presence of a catalyst. The process is commonly