Slides in this set
The Formation of Triglycerides
Triglycerides are a type of tri-ester which contain
3 ester bonds linked to a glycerol and contain 3
Fatty acids are a type of carboxylic acids found
Similarities between unsaturated
and saturated fats
Both contain a carboxylic acid group.
They both have a hydrocarbon
Both have the potential to form
triglycerides when combined with esters.
Both are used in food production and
cooking such as butter and olive oil.
Both have the potential to act as solid
fats and therefore increase the risk of
heart disease.…read more
Saturated fatty acids Unsaturated fatty acids
Normally have a melting
Have a melting point point below room
higher than room temperature.
Therefore they are
Therefore make solid fats normally liquids at room
like butter. temperature like olive oil
Can become very compact Can be processed into
Can form stereoisomers…read more
Similarities of cis and trans isomers
of unsaturated fatty acids
They all contain a C=C double bond.
Are used in the food industry.
Are stereoisomers due to the
restricted rotation of the double
Cis- unsaturated fatty acids Trans- unsaturated fatty acids
Are unable to tightly Has the ability to closely
compact due to the Have a higher melting point
restricted rotation of the that their cis counterparts
C==C bond . Are more likely to increase
the risk of coronary heart
Generally have a lower disease.
melting point. Most occur due to changes
are a common occurrence made to the structure when
prepared for the food
in nature. industry.…read more