A general term used to describe a large group of naturally occurring fat like substance. They are organice compounds which all contain carbon, hydrogen and a small amount of oxygen.
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Chemical differences of fats and oils
Oils are liquid and fats are solid at room temperature.
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Structure of oil and fat molecules
The molecules are triglycerides formed by reaction of one molecule of glycerol with three fatty acid molecules.
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Structure of natural fats
They never consist of a single triglyceride but are mixtures of triglycerides.
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Structure of fatty acids
They consist of a chain of carbon atoms with a carboxyl group at the end. The length of the chain varies and the number of atoms is usually between 4 and 24. The most common fatty acids have 16-18 carbon atoms.
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Saturated fatty acids
One type of fatty acid. Carbon atoms are linked by single bonds.
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Unsaturated fatty acids
The other type of fatty acid. Monounsaturated and polyunsaturated acids.
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Monounsaturated acids
There is one double bond in the carbon chain and two of the carbon atoms are unsaturated as they only have one hydrogen atom joined on.
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Polyunsaturated acids
There are two or more double bonds in the carbon chain and more carbon atoms are unsaturated.
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Essential fatty acids
They are essential to the body but the body can not make them and so they must be supplied by food.
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Other cards in this set
Card 2
Front
Oils are liquid and fats are solid at room temperature.
Back
Chemical differences of fats and oils
Card 3
Front
The molecules are triglycerides formed by reaction of one molecule of glycerol with three fatty acid molecules.
Back
Card 4
Front
They never consist of a single triglyceride but are mixtures of triglycerides.
Back
Card 5
Front
They consist of a chain of carbon atoms with a carboxyl group at the end. The length of the chain varies and the number of atoms is usually between 4 and 24. The most common fatty acids have 16-18 carbon atoms.
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