1. 7.5.1 Sources of Fats and Oils
LO: I understand where fats and oils come from.

2. Fats are at room temperature.
solids
Oils are at room temperature.
liquids
There are 3 main sources of fats and oils:
Animal
Vegetable
Marine
pork lard
corn oil
whale blubber
beef dripping
sunflower oil
cod liver oil
lamb tallow
olive oil
fish oil
LO: I understand where fats and oils come from.

3. Melting Points
LO: I understand how the melting point is related to the structure.

4. mass unsaturation lower more
The difference in melting point between fats and oils is not due to which is quite similar.
mass
The difference is due to the degree of
unsaturation
The greater the number of double bonds in the fat, the the melting point.
lower
Oils are unsaturated than fats.
more
LO: I understand how the melting point is related to the structure.

5. Fats an oils have long chains in their structure.
carbon
Saturated fats have straight chains which pack
together making the van der Waal’s forces strong.
closely
Unsaturated fats have chains because of the C=C bonds.
bent
The chains can’t pack closely together and so van der Waal’s forces are (lower m. pt.)
weaker
LO: I understand how the melting point is related to the structure.