Pre-Lab Questions 1. What 2 trends are apparent in the melting points of the fatty acids listed in the table on page 1?

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Pre Lab Questions 1 What 2 Trends Are Apparent In The Melting Points Of The Fatty Acids Listed In The Table On Page 1 1 (16.31 KiB) Viewed 85 times

Pre Lab Questions 1 What 2 Trends Are Apparent In The Melting Points Of The Fatty Acids Listed In The Table On Page 1 2 (69.96 KiB) Viewed 85 times

Pre Lab Questions 1 What 2 Trends Are Apparent In The Melting Points Of The Fatty Acids Listed In The Table On Page 1 3 (69.96 KiB) Viewed 85 times

Pre-Lab Questions 1. What 2 trends are apparent in the melting points of the fatty acids listed in the table on page 1? Explain the reason for each of these trends in terms of intermolecular forces. 2. Write the chemical reaction equation for the basic hydrolysis of methyl ethanoate (methyl acetate). Indicate both the chemical formulas and the names of each of the substances in the reaction.

Fats Fats, also known as triglycerides or triacylglycerols, are biomolecules synthesized by the body from excess food intake (like after Thanksgiving dinner) in order to serve as energy reservoirs in times of need (as well as providing a little extra insulation from the cold). All fat molecules are synthesized from one glycerol molecule and 3 fatty acids, which are linked in an esterification reaction as shown below. Note that the glycerol molecule acts as a triple alcohol, each fatty acid terminates in a carboxylic acid group, and the condensation linkage results in a triple ester. HAC-OH HO- .. HC-0-8 . HC-OH + HO- → HC-0-0 + 3H20 HC-OH HO-C HC-0-0 glycerol 3 fatty acids triglyceride The fatty acids are long-chain hydrocarbon molecules that terminate with a carboxylic acid group. The chains contain an even number of Catoms, varying typically between 12 and 18 C atoms, and may contain one or more C-C double bonds (unsaturated), or may contain only single-bonded carbons (saturated). The names, formulas, and sources of several common fatty acids are shown below. Most naturally occurring oils and fats actually contain a mixture of different fatty acids. For example, olive oil contains 73% oleic acid, 15% palmitic acid, and 12% linoleic acid #C Melting Structural Formula Name Source Pt. ("C) Saturated Fatty Acids CH(CH2).COOH Lauric Coconut 16 CH;(CH3)4COOH 63 Palmitic Palm CH,(CH2),COOH Stearic Animal fat Monounsaturated Fatty Acids 18 CH(CH2)-CH-CH(CH3),COOH Oleic Olives Polyunsaturated Fatty Acids CH3(CH2).CH=CHCH2CH=CH(CH2),COOH -5 Linoleic Safflower CH:CHCH=CHCH2CH=CHCH:CH-CH(CH2),COOH Linolenic Corn 12 44 18 70 4 18 18 -11