All fats have this much in common -- they have three fatty acid groups bonded to glycerol using three ester bonds. However, they vary from one to another in terms of how long the carbon chains are and how many (if any) double bonds there are, which affects how many hydrogen atoms are attached to them. Some consist completely of single bonds between the carbon atoms but some have double bonds reducing the number of hydrogen that are present.
Hydrolysis is a type of chemical reaction that occurs between water and another compound. During the reaction, chemical bonds are broken in both molecules, causing them to break apart. The water molecule splits to form positively charged hydrogen (H+) and negatively charged hydroxide (OH-) ions, and the other molecule splits into two simpler sections, also with positive and negative charges. H+ and OH- ions attach to each of these sections.
So you are splitting/breaking a chemical bond by the addition of water (H2O). more correctly, it is by the introduction of the elements that make up water (hydrogen and oxygen). The reactions are more complicated than just adding water to a compound, but by the end of a hydrolysis reaction, there will be 2 more hydrogen and 1 more oxygen shared between the products, than there were before the reaction occurred. Hydrolysis deals with decomposition (break down) "Decomposition of a chemical compound by reaction with water"
After a careful analysis of the results obtained from the data collected on the table above, it has been found that as more fats are fried in oil, the amount of sodium hydroxide (NaOH) required to titrate that solution to end point becomes greater as more are fried. The end point in this experiment is a term used to describe the exclusion of carbon oxide (CO2) present in that solution. The addition of sodium hydroxide (NaOH) in the mixture dissolves any carbon oxide (CO2) compound present. It has been found from the result of the experiment collected that dropping the cooking temperature of 180 degrees by 70 degrees will take 14 times longer and produced more free fatty acids (FFA). This is because hydrolysis occurred for longer period of time which meant more free fatty acids could be produced.
Titration is the process used to measure the concentration of a substance in solution.
Triglycerides consist of three fatty acids esterified with the three free hydroxyl groups of the original glycerol molecule. The physical and chemical properties of the resulting triglycerides vary depending upon the nature and positions of the fatty acid residues in the triglyceride molecule. In many natural oils and fats the positions of the individual fatty acids are controlled during biosynthesis. The
LOW FAT, LOW CHOLESTEROL DIET (STEP 1 AND STEP 2 COMBINED) Your doctor/practitioner has determined that it would be beneficial for you to choose lowfat, low saturated fat and low cholesterol foods. The following is a guide to help you achieve this goal. At some point, your doctor may refer you for counseling with a registered dietitian. MILK PRODUCTS CHOOSE Milk products containing 0-1 % milk fat Nonfat and skim fluid milk Nonfat or 1% buttermilk Evaporated skim milk Nonfat and…
french fry? Fat varies by city KFC, McDonald's make fast food fattier in U.S. than abroad Karen Bleier / AFP/Getty Images file At a New York City McDonald's, a large fries-and-chicken-nuggets combo was found to contain 10.2 grams of the trans-fat, compared with 0.33 grams in Denmark. updated 4/12/2006 9:38:11 PM ET Print Font: Order french fries or hot wings at a McDonald's or a KFC in the United States and you're more likely to get a super-sized helping of artery-clogging trans fats than you…
Understand Your Fats and Fiber According to the “Face the Fat’s” section on the American Heart Association web site bad fats are saturated and trans fats and the better fats are monounsaturated and polyunsaturated fats. Fish and Omega-3 oils are the best fats. Saturated fats are triglycerides that contain only saturated fatty acids. A few examples of foods that contain large amounts of saturated fat are animal fats such as cream, cheese, butter, ghee, lard, and fatty meats. Also included are certain…
Saturated And Unsaturated Fat SATURATED FAT UNSATURATED FAT Structure Hydrocarbon chain saturated with hydrogen Molecule contains only single bonds Hydrocarbon chain not saturated with hydrogen at least one double bond in molecule Monounsaturated has one double bond Polyunsaturated has more than one double bond can become saturated during hydrogenation process Melting Point High Low Physical State At Room Temperature Solid (Trans Fats & Saturated Fats); stable Liquid (Monounsaturated…
intake of fat specially saturated fat (mostly from animal origin), Trans-fatty acids, added sugar and sodium and lower intake of dietary fiber, fruits and vegetables [Arab Center for Nutrition, 2009]. The data from food balance sheet showed that the total energy and fat intake for Gulf population have been increased. For instance, the total per capita energy intake is above 3000 kcal in all Arab Gulf countries, the fat percentage is 25–35% of total energy, and the…
• Soaps are produced during the chemical reaction known as saponification. • Saponification is the reaction between a fat or oil and a base, producing glycerol and a salt (soap) fat or oil + base -----> glycerol + salt (soap) • Soaps are usually sodium or potassium salts of long-chain fatty acids • Soaps are cleaning agents or detergents. • Molecules of soap are made up of two parts: a non-polar, hydrophobic tail consisting of a long hydrocarbon chain a hydrophilic, negatively charged…
Higher quality protein is easier for the body to utilize, and is also healthier for the body overall. • • • • • • • • The best protein choices include : Lean meats Fish Chicken without skin Egg whites Low fat dairy products Legumes Beans and nuts Carbohydrates • Carbohydrates, along with fats and proteins, are one of the three main classes of food. Carbohydrates are organic compounds consisting mainly of sugars, starches and fiber. Plants make carbohydrates during photosynthesis and store them…
Banning Trans Fat * Fat is an essential nutrient, and without it we could not live. Fat is needed so our bodies can absorb fat soluble vitamins A, S, E, K, and prevent deficiencies of these vitamins. * Fat provides insulation under the skin from the cold and heat, and protects organs and bones. * There are three main types of fats; saturated, unsaturated and Trans fat. * Saturated fats consist of carbon chains with only single carbon-carbon bonds, with the maximum number of hydrogen…
Coconut oil is a popular nutritional oil derived from the flesh of matured coconuts. Coconuts have long been a primary source of food throughout the tropics and their many industrial and cosmetic applications have made them a valuable commodity. Coconut oil is heat stable, making it suitable for cooking at high temperatures, it’s slow to oxidize, resists rancidity and has a shelf life of approximately two years or more (virgin coco creme created through a wet-milling process has an indefinite shelf…
product called palm oil. This versatile product can only be grown in tropical settings such as Malaysia and Indonesia, who produce 20 million tons each year. Today, 150 countries depend on Malaysia for their source of palm oil and the global demand for it is only increasing. For years palm oil production has been a controversial topic, whether it was harming or helping our nation. In my essay I will be exploring why palm oil production is beneficial for our nation. Palm oil has become one of the…