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SWBAT: Draw the structure of the product from a reaction of triacylglycerol with hydrogen, or an acid or base Chapter 15 Chem Props of Triacylglycerols.

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Presentation on theme: "SWBAT: Draw the structure of the product from a reaction of triacylglycerol with hydrogen, or an acid or base Chapter 15 Chem Props of Triacylglycerols."— Presentation transcript:

1 SWBAT: Draw the structure of the product from a reaction of triacylglycerol with hydrogen, or an acid or base Chapter 15 Chem Props of Triacylglycerols

2 Hydrogenation Hydrogenation of unsaturated fats converts carbon-carbon double bonds to single bonds Hydrogen gas is heated through oil with a nickel catalyst Partial hydrogenation changes oil to a soft, semisolid fat (crisco) H2H2

3 Why? Chemical process patented in the 1940’s used to convert oil surpluses from soybean farming into spreadable fats (margarines) to alleviate butter shortage

4 Problem… Incomplete hydrogenation leads to the formation of trans- double bonds→ Trans Fats Trans Fats raise LDL (bad cholesterol ) levels in the body Consumption of Trans Fats is correlated with a rise in CAD during 1960-2000 FDA prohibits use of Trans Fats & requires labeling trans fats in our food Video Link

5 Hydrolysis Breaking the ester bond – yielding fatty acid & glycerol First step in the digesting of triglycerides in the body Carried out by the enzyme lipase Glycerol is soluble in water Fatty Acids are not H+H+ lipase

6 Saponification (sapon = soap) Reacting triglycerides with a strong base Yields glycerol and Fatty Acid Salts (soap) Glycerol tritearate + 3 NaOH glycerol + 3 sodium stearate

7 What is Soap Soaps are aliphaic molecules that have a polar part (facing water molecules) and a non- polar part (facing greasy dirt) Ancient soap making – Animal fats are heated with a strong base (lye from burnt limestone) Fatty acid salts – Sodium paltmitate: Na + - OOC-(CH 2 ) 14 -CH 3 Soap Making Video

8 Food Labels

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10 Olestra Fatty Acids from cottonseed or soybean oils Composed of 6 to 8 long- chain Fatty Acids attached to sucrose rather than glycerol We can’t digest it so “Fake Fat” goes straight through our system GI problems occurred 

11 Homework Chapter 15.4 Pg 512-513 #15.30 – 15.36 (even)


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