Chapter 29.3, Problem 5P

Interpretation Introduction

Interpretation: The structures of two possible triacylglycerols that compose cocoa butter, obtained from the esterification of oleic acid to the ${\text{2}}^{\text{ο}}$ $\text{OH}$ group of glycerol and either the esterification of stearic acid or palmitic acid to the ${\text{1}}^{\text{ο}}$ $\text{OH}$ groups of glycerol are to be drawn.

Concept introduction: Oleic acid, $\left[{\text{CH}}_{\text{3}}{\left({\text{CH}}_{\text{2}}\right)}_{\text{7}}\text{CH}=\text{CH}{\left({\text{CH}}_{\text{2}}\right)}_{\text{7}}{\text{CO}}_{\text{2}}\text{H}\right]$ is a unsaturated fatty acid. Palmitic acid $\left[{\text{CH}}_{\text{3}}{\left({\text{CH}}_{\text{2}}\right)}_{\text{14}}{\text{CO}}_{\text{2}}\text{H}\right]$ and stearic acid $\left[{\text{CH}}_{\text{3}}{\left({\text{CH}}_{\text{2}}\right)}_{\text{16}}{\text{CO}}_{\text{2}}\text{H}\right]$, both are unsaturated fatty acid. Both unsaturated and saturated fatty acid undergoes esterification reaction with glycerol.