sets of models for this part. When you com-REPORT: Your report should include a cov-er sheet, prelab, data, observations, and an-PART A. Investigating the structure of tri-Each pair of students should sign out a modelCarbon atoms:StructureCommonMelting Pointdouble bondsname18:0CH3(CH2)16COOHStearic acid70 °C18:1CH3(CH2);CH=CH(CH2)¬COOHOleic acid16°C18:2CH:(CH2)4(CH=CHCH2)2(CH2)6COOH Linoleic acid-5 °CCH3CH2(CH=CHCH2):(CH2)6COOHLinolenic acid -11 °C18:32. Look at the structures and physical prop-erties of the fatty acids listed in the tableabove.swers to questions.a. Based on the information in Column 1,howPROCEDURE:manyC atoms does each of these fat-ty acids have?glycerides using molecular modelsb. Based on the information in Column 1,list the number of double bonds in each ofkit. Work in groups of four students withthese fatty acids.plete Part A, ask your lab instructor to initialyour report to indicate that you have workedwell as a team and done the activities corred-Stearic acidOleic acidLinoleic acidoy del eid nfly.1. Construct models of glycerol and threeacetic acid molecules. Keep the two mod-el kits separate so you can return themboth with the correct atoms and bonds atthe end of lab. Divide the work among themembers of your group.Linolenic acidc. Based on the melting points listed, whichof these fatty acids are solids at roomtemperature? Room temperature is com-monly assigned as 25 °C, so they are sol-ids at room temperature if the meltingpoint is greater than 25 °C.2. You will now carry out an esterificationreaction with your models as follows:Remove the OH group from each of theacetic acid molecules.Remove the H from each of the three On.groups on glycerol.d. What structural feature causes the de-crease in melting point for the fatty acidsthat are liquids? Why?form three molecules of water.3. If you have access to solid fat drippingscollected from cooking beef, lamb, pork,or bacon, bring in a small sample to use inmaking soap.glyceryl triacetate. In nature, triglye

By the information given in column 1, each fatty acid have 18 number of carbon atoms. Stearic acid -…

2. Look at the structures and physical prop- erties of the fatty acids listed in the table above. a. Based on the information in Column 1, how many C atoms does each of these fat- ty acids have? b. Based on the information in Column 1, list the number of double bonds in each of these fatty acids. Stearic acid Oleic acid Linoleic acid Linolenic acid c. Based on the melting points listed, which of these fatty acids are solids at room temperature? Room temperature is com- monly assigned as 25 °C, so they are sol- ids at room temperature if the melting point is greater than 25 °C. What structural feature causes the de- crease in melting point for the fatty acids that are liquids? Why?

2. Look at the structures and physical prop- erties of the fatty acids listed in the table above. a. Based on the information in Column 1, how many C atoms does each of these fat- ty acids have? b. Based on the information in Column 1, list the number of double bonds in each of these fatty acids. Stearic acid Oleic acid Linoleic acid Linolenic acid c. Based on the melting points listed, which of these fatty acids are solids at room temperature? Room temperature is com- monly assigned as 25 °C, so they are sol- ids at room temperature if the melting point is greater than 25 °C. What structural feature causes the de- crease in melting point for the fatty acids that are liquids? Why?

Chemistry

10th Edition

ISBN:9781305957404

Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste

Chapter1: Chemical Foundations

Section: Chapter Questions

Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...

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Concept explainers

Carbohydrates

Carbohydrates are the organic compounds that are obtained in foods and living matters in the shape of sugars, cellulose, and starch. The general formula of carbohydrates is Cn(H2O)2. The ratio of H and O present in carbohydrates is identical to water.

Starch

Starch is a polysaccharide carbohydrate that belongs to the category of polysaccharide carbohydrates.

Mutarotation

The rotation of a particular structure of the chiral compound because of the epimerization is called mutarotation. It is the repercussion of the ring chain tautomerism. In terms of glucose, this can be defined as the modification in the equilibrium of the α- and β- glucose anomers upon its dissolution in the solvent water. This process is usually seen in the chemistry of carbohydrates.

L Sugar

A chemical compound that is represented with a molecular formula C6H12O6 is called L-(-) sugar. At the carbon’s 5th position, the hydroxyl group is placed to the compound’s left and therefore the sugar is represented as L(-)-sugar. It is capable of rotating the polarized light’s plane in the direction anticlockwise. L isomers are one of the 2 isomers formed by the configurational stereochemistry of the carbohydrates.

Question

sets of models for this part. When you com-
REPORT: Your report should include a cov-
er sheet, prelab, data, observations, and an-
PART A. Investigating the structure of tri-
Each pair of students should sign out a model
Carbon atoms:
Structure
Common
Melting Point
double bonds
name
18:0
CH3(CH2)16COOH
Stearic acid
70 °C
18:1
CH3(CH2);CH=CH(CH2)¬COOH
Oleic acid
16°C
18:2
CH:(CH2)4(CH=CHCH2)2(CH2)6COOH Linoleic acid
-5 °C
CH3CH2(CH=CHCH2):(CH2)6COOH
Linolenic acid -11 °C
18:3
2. Look at the structures and physical prop-
erties of the fatty acids listed in the table
above.
swers to questions.
a. Based on the information in Column 1,
how
PROCEDURE:
many
C atoms does each of these fat-
ty acids have?
glycerides using molecular models
b. Based on the information in Column 1,
list the number of double bonds in each of
kit. Work in groups of four students with
these fatty acids.
plete Part A, ask your lab instructor to initial
your report to indicate that you have worked
well as a team and done the activities corred-
Stearic acid
Oleic acid
Linoleic acid
oy del eid nf
ly.
1. Construct models of glycerol and three
acetic acid molecules. Keep the two mod-
el kits separate so you can return them
both with the correct atoms and bonds at
the end of lab. Divide the work among the
members of your group.
Linolenic acid
c. Based on the melting points listed, which
of these fatty acids are solids at room
temperature? Room temperature is com-
monly assigned as 25 °C, so they are sol-
ids at room temperature if the melting
point is greater than 25 °C.
2. You will now carry out an esterification
reaction with your models as follows:
Remove the OH group from each of the
acetic acid molecules.
Remove the H from each of the three On.
groups on glycerol.
d. What structural feature causes the de-
crease in melting point for the fatty acids
that are liquids? Why?
form three molecules of water.
3. If you have access to solid fat drippings
collected from cooking beef, lamb, pork,
or bacon, bring in a small sample to use in
making soap.
glyceryl triacetate. In nature, triglye

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Give the correct numerical designation for the following fatty acid
Is ethanol closest to a fat, sugar or protein? Why?
16. Comparing a series of saturated or unsaturated fatty acids, how does the melting point change as the number of carbons increases? Explain your answer.
13. Draw structures to show how a triacylglycerol is formed using the following fatty acids: 16:1 A⁹, 18:3 A9,12,15, 20:4 A5,8,11,14. What functional group is found in triacylglycerols? Circle it in the triacylglycerol you drew. Is this triacylglycerol likely a fat or an oil? How do you know?
Theoretical Questions 1. What is the main component in most types of lipids? What are the three classifications of this type of compound? 2. Draw the structure of a triacylglycerol (not the one in the lab PowerPoint) 3. Draw an example of a saponification reaction (not the one in the lab PowerPoint). Give the reactants and products. 4. What is the difference between a fat and an oil?
2. Draw the condensed structural formula for the triacylglycerol made from 3 saturated fatty acids that are 18 carbons long. - Using your diagram from #2 as the reactant, draw the full equation (using condensed structural formulas) for this triacylglycerol undergoing saponification, using NaOH.
What is a triglyceride made up of? Select one: a. Glycerol and three fatty acids. The fatty acids can all be the same or they can be different. b. Glycerol and three fatty acids. The fatty acids must all be the same. c. Glycerol and three carbohydrates. The carbohydrates must all be the same. d. Glycerol and three carbohydrates. The carbohydrates can all be the same or they can be different.
Illustrate your answer and explain your answer for better understanding.
Provide explanation also
1. Draw a general chemical structure for a fatty acid and for a triacylglycerol. Identify the functional groups in your triacylglycerol structure. 2. Fatty acids in olive oil. a. What is the typical fatty acid composition found in olive oil, according to McMurry? b. Draw the chemical structure for the major fatty acid in olive oil, showing its stereochemistry. Provide its common chemical name and systematic name. (Systematic names are available in a table from Fundamentals of Biochemistry by Voet, Voet, and Pratt, provided in the slides.) c. Do you expect olive oil to be liquid or solid at room temperature? Explain briefly.