Chapter 23, Problem 67A

Interpretation Introduction

Interpretation:

Whether a triglyceride from olive oil or from beef fat has higher melting point should be explained with reason.

Concept introduction:

The molecules which contains hydrocarbons and not soluble in water but soluble in nonpolar solvents is known as lipid.

Lipids are classified as:

Triglycerides, Phospholipids and, Steroids and Waxes

The type of lipid found in our blood is known as triglycerides. Triglyceride is obtained by the three glycerol molecules and three fatty acids.

Explanation of Solution

Fats and oils consist of molecules known as triglycerides (contain ester bonds). Saturated fats has higher melting point in comparison to unsaturated fats.

Now, beef fat has more saturated fats in comparison to olive oil. The saturated fatty acids are packed more closely in comparison unsaturated fatty acids which results in higher melting point of beef fat than olive oil.

Thus, triglyceride from beef fat has higher melting point in comparison to triglyceride from olive oil.