Consider olive oil, an oil with a high percentage of fat derived from oleic acid (otherwise known as cis[18:1] fatty acid). a, Explain why such a structure may allow olive oil to be one of the "healthier" oils? b, why such a structure may allow olive oil to be a liquid at room temperature, while butter and lard are solid at room temperature? c, why such a structure may cause olive oil to be prone to oxidative damage upon exposure to air and heat?
Consider olive oil, an oil with a high percentage of fat derived from oleic acid (otherwise known as cis[18:1] fatty acid).
a, Explain why such a structure may allow olive oil to be one of the "healthier" oils?
b, why such a structure may allow olive oil to be a liquid at room temperature, while butter and lard are solid at room temperature?
c, why such a structure may cause olive oil to be prone to oxidative damage upon exposure to air and heat?
When the two hydrogen atoms of the fatty acids which adjoin the double bond are in the same chain, the fatty acids are said to be in the cis configuration. The slight repelling of the hydrogen atoms on the same chain creates a kink in the structure. Oleic acid and linoleic acids are examples of fatty acids in the cis configuration.
Olive oil contains fatty acids such as oleic acid, linoleic acid, and palmitic acid. It is used to treat conditions like high blood pressure and high cholesterol.
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