Fats, oils, soaps

Question 1

What are fats and oils

Answer 1

• fats (solid) oils are liquid

Fats and oils are esters so the functional group is an ester link

Question 2

Why are fats and oils in our diet

Answer 2

.fats and oils are a source of energy target non polar vitamins which are soluble around the body

Question 3

How can oils be converted to hardened fats

Answer 3

Adding hydrogens

A hydrogenation

Question 4

How are fats and oils formed

Answer 4

.fats and oils are esters and they are formed by condensation reactions the reaction is between the alcohol “glycerol” and different long chain carboxylic acids (fatty acids). The reaction can also be called “esterfication”. The fats and oils are formed also know as triglyceride. (Have 3 fatty acids)

Glycerol 1 mol: fatty acids 3 mol

Question 5

What is glycerol

Answer 5

.glycerol is the alcohol used to formed fats/oils

Question 6

What are fatty acids

Answer 6

. A long carboxylic acid chain

Question 7

Does fat or oil more unsaturated

Answer 7

. Oil more unsaturated

Question 8

Explain why fats have a higher boiling point than oil

Answer 8

.

Question 9

Explain why oils have lower melting points than fats

Answer 9

.

Question 10

What are the products of the hydrolysis of fats and oils

Answer 10

.

Question 11

How is soap produced from fat/oil

Answer 11

.soaps are salts that are made from the alkaline hydrolysis of fats/oils. The fatty acid reacts with the alkaline in a neutralisation reaction to form the salt (salts are ionic) .
The primary use of a fatty acid is soaps

Question 12

Draw reactants of oil/fat hydrolysis with NAOH

Answer 12

.

Question 13

What affect does cleaning with water alone have on non polar substance

Answer 13

. .a water molecule has very little effect because non polar substances are not soluble in water

Question 14

Explain the cleaning action of soap molecules

Answer 14

Non polar tail and polar head

Question 15

What is an emulsion/emulsifier

Answer 15

It is a stable mixture (one that will not separate of oil) bases and water based chemical. With an emulsifier added&4 is when small droplets if one liquid are dispersed in another. An emulsifier is a substance used to stable oil droplets in water, made from reacting edible oils with glycerol.

Question 16

Why are emulsions added to food

Answer 16

.to prevent oil and water separating out in to a layer

Question 17

Explain how emulsifiers world

Answer 17

.emulsion have hydrophobic tail which dissolves in fat and oils and a hydrophilic group that dissolves in water, this allowed oil droplets to mix with water

Question 18

Draw a typical structure of an emulsion in a food

Answer 18

.

Question 19

Give an example of an emulsifier molecule aswell as emulsion

Answer 19

.paint

Milk

Question 20

What is hard/soft water

Answer 20

. Hard water has a higher mineral content for example calcium. Where as soft water has a lower mineral count. When soap is used with hard water a precipitate will form instead detergents can be used as a participate will not form detergent works on the sam way as soap