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    Questions For Research

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    Nancy Cuplang
    Fatty acids are insoluble in water due to their hydrocarbon chain structure, with a carboxyl group at one end. Unsaturated fatty acids contain one or more double bonds between carbon atoms. The cis configuration is most common, exemplified by oleic acid, where the double bond causes geometric isomerism and restricted bond rotation. The acrolein test identifies fats and glycerol by heating a sample with potassium bisulfate to produce the characteristic odor of acrolein, an unsaturated aldehyde. Rancidity in vegetable shortening occurs more quickly at higher temperatures and with more air and moisture exposure, and can be prevented by proper storage to limit those factors.

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    Questions For Research

    Uploaded by

    Nancy Cuplang
    62 views2 pages
    Fatty acids are insoluble in water due to their hydrocarbon chain structure, with a carboxyl group at one end. Unsaturated fatty acids contain one or more double bonds between carbon atoms. The cis configuration is most common, exemplified by oleic acid, where the double bond causes geometric isomerism and restricted bond rotation. The acrolein test identifies fats and glycerol by heating a sample with potassium bisulfate to produce the characteristic odor of acrolein, an unsaturated aldehyde. Rancidity in vegetable shortening occurs more quickly at higher temperatures and with more air and moisture exposure, and can be prevented by proper storage to limit those factors.

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    Biochemistry answers

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    Questions for Research

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    Fatty acids are insoluble in water due to their hydrocarbon chain structure, with a carboxyl group at one end. Unsaturated fatty acids contain one or more double bonds between carbon atoms. The cis configuration is most common, exemplified by oleic acid, where the double bond causes geometric isomerism and restricted bond rotation. The acrolein test identifies fats and glycerol by heating a sample with potassium bisulfate to produce the characteristic odor of acrolein, an unsaturated aldehyde. Rancidity in vegetable shortening occurs more quickly at higher temperatures and with more air and moisture exposure, and can be prevented by proper storage to limit those factors.

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    © All Rights Reserved
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    62 views2 pages

    Questions For Research

    Uploaded by

    Nancy Cuplang
    Fatty acids are insoluble in water due to their hydrocarbon chain structure, with a carboxyl group at one end. Unsaturated fatty acids contain one or more double bonds between carbon atoms. The cis configuration is most common, exemplified by oleic acid, where the double bond causes geometric isomerism and restricted bond rotation. The acrolein test identifies fats and glycerol by heating a sample with potassium bisulfate to produce the characteristic odor of acrolein, an unsaturated aldehyde. Rancidity in vegetable shortening occurs more quickly at higher temperatures and with more air and moisture exposure, and can be prevented by proper storage to limit those factors.

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    © All Rights Reserved
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    QUESTIONS FOR RESEARCH:

    1. Explain why fatty acids are insoluble in water in terms of the structure of fatty acids.

    The most distinguishing feature of lipids are the hydrocarbon chain, with a carboxyl
    group (C=O) at the end. This is the basic structure of lipids and called fatty acid. There
    are usually between 16-18 carbon atoms in the hydrocarbon chain.

    Also, another quality to remember is when all carbon atoms of the hydrocarbon chain in
    the fatty acid are joined by a single bond, the compound is said to be saturated, this
    means that every carbon atom has hydrogen atom on both sides. In unsaturated fatty
    acid, one or more carbon atoms form a double bond with another carbon atom.
    Therefore, it will not be able to hold a hydrogen atom and therefore said to be
    unsaturated.

    2. The cis-form is the predominant configuration of unsaturated fatty acids. Explain why
    with the aid of the structural formula of oleic acid.

    Unsaturated fatty acids contain one or more double bonds. A common method for
    designating fatty acids gives the carbon chain length, number of double bonds, and
    double-bond positions (in parentheses). Thus, palmitoleic acid is designated C16:1(9)
    and linoleic acid is C18:2(9,12). The location of the double bond is sometimes indicated
    by Δ; for example, Δ9 signifies that the double bond is between carbon 9 and carbon 10.
    In both methods, the carboxyl carbon is carbon l. The double-bond position can also be
    related to the ω-end of the fatty acid molecule (i.e., the methyl carbon farthest from the
    carboxyl end). Thus oleic acid is an ω-9 acid, and linoleic acid has double bonds at ω-6
    and ω-9 carbons.

    The presence of a double bond in the hydrocarbon chain gives rise to


    geometrical isomerism, which is due to restricted rotation around carbon–carbon double
    bonds and is exemplified by fumaric and maleic acids.

    3. Is acrolein test a general test for fats? Explain with the aid of the structural formula of
    acrolein.

    Acrolein test is a test for the presence of glycerin or fats. A sample is heated with
    potassium bisulfate, and acrolein is released if the test is positive. When a fat is heated
    strongly in the presence of a dehydrating agent such as KHSO4, the glycerol portion of
    the molecule is dehydrated to form the unsaturated aldehyde, acrolein (CH2=CH-CHO),
    which has the peculiar odor of burnt grease.
    4. Rancidity occurs in vegetable shortening. How is rancidity hastened and how can it be
    prevented?

    Rancidity can be increased by increasing the temperature and the amount of air and
    moisture. It can be prevented by storing foods within a short time. Restricting the air and
    moisture can also prevent rancidity.

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