2.5 H chem - Fats and oils

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What are edible fats and oils?

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Edible fats and oils are esters formed from the condensation of glycerol (propane-1,2,3-triol) and three carboxylic acid molecules, known as fatty acids.

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What are fatty acids?

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Fatty acids are saturated or unsaturated straight-chain carboxylic acids, usually with long chains of carbon atoms.

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How do the melting points of edible oils compare to edible fats?

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Edible oils have lower melting points than edible fats.

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What effect do double bonds have on fatty acid chains?

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Double bonds prevent oil molecules from packing closely together, weakening van der Waals forces and lowering the melting point.

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How do unsaturated compounds react with bromine solution?

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Unsaturated compounds quickly decolourise bromine solution as bromine molecules add across carbon–carbon double bonds in an addition reaction.

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What is the relationship between double bonds and bromine solution decolourisation?

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The greater the number of double bonds present in a substance, the more bromine solution can be decolourised.

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What are the functions of fats and oils in the body?

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Fats and oils are a concentrated source of energy and are essential for the transport and storage of fat-soluble vitamins in the body.

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