Chemistry Food Acids - Eei
year 12 Chemistry – mr symoniw | Extended Experimental Investigation | Food Chemistry | | Yash Kamal | Semester 1 |
Index
Rationale – 1
Hypothesis – 6
Aim – 6
Materials – 6
Method – 6
Results – 6
Discussion – 10
Conclusion – 17
Recommendations – 17
Appendices and Bibliography – 19-24
Index
Rationale – 1
Hypothesis – 6
Aim – 6
Materials – 6
Method – 6
Results – 6
Discussion – 10
Conclusion – 17
Recommendations – 17
Appendices and Bibliography – 19-24
Rationale
For thousands of years, people have been using fats/oils for cooking, these acting as a medium between the heat energy-source and the food being cooked. In modern times, science has come to experiment and found useful discoveries about these substances we humans dearly love, discoveries which has benefitted us in terms of our health.
The purpose of this investigation is to find out how stable unsaturated fats are compared to saturated fat when these are exposed to great heat-energy and more specifically water. By this information, this can be used as a tool by understanding how certain fats or oils behave at certain conditions and the chemistry behind it, and improve our awareness when it comes to selecting the “right” type of oil in our cooking.
Fats and oils (lipids) are hydrophobic organic compounds, which are formed as a result of triesters of glycerol and three fatty acid chains (carboxylic-acids). These undergo a condensation reaction to form a triglyceride-molecule and the by-product, three molecules of water [1]. The general structure of triglyceride can be presented below:
Where R, R’ and R’’ represent particular carbon fatty acid chains.
The fatty acid composition is the most important characteristic of the triglyceride. The physical and chemical properties of particular triglycerides depend on the nature and arrangement of these fatty acid residues, and how these react with each other and external substances.
In the saturated fatty acid-molecule
Index
Rationale – 1
Hypothesis – 6
Aim – 6
Materials – 6
Method – 6
Results – 6
Discussion – 10
Conclusion – 17
Recommendations – 17
Appendices and Bibliography – 19-24
Index
Rationale – 1
Hypothesis – 6
Aim – 6
Materials – 6
Method – 6
Results – 6
Discussion – 10
Conclusion – 17
Recommendations – 17
Appendices and Bibliography – 19-24
Rationale
For thousands of years, people have been using fats/oils for cooking, these acting as a medium between the heat energy-source and the food being cooked. In modern times, science has come to experiment and found useful discoveries about these substances we humans dearly love, discoveries which has benefitted us in terms of our health.
The purpose of this investigation is to find out how stable unsaturated fats are compared to saturated fat when these are exposed to great heat-energy and more specifically water. By this information, this can be used as a tool by understanding how certain fats or oils behave at certain conditions and the chemistry behind it, and improve our awareness when it comes to selecting the “right” type of oil in our cooking.
Fats and oils (lipids) are hydrophobic organic compounds, which are formed as a result of triesters of glycerol and three fatty acid chains (carboxylic-acids). These undergo a condensation reaction to form a triglyceride-molecule and the by-product, three molecules of water [1]. The general structure of triglyceride can be presented below:
Where R, R’ and R’’ represent particular carbon fatty acid chains.
The fatty acid composition is the most important characteristic of the triglyceride. The physical and chemical properties of particular triglycerides depend on the nature and arrangement of these fatty acid residues, and how these react with each other and external substances.
In the saturated fatty acid-molecule