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Lecture 2

PLSC 201 Lecture 2: PLSC 201 lecture 1

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Plant Science
PLSC 201
Krista Wilde

Structure and Characteristics of vegetable oils Lipid: Refers to all vegetables and animal fats Can be extracted from cells and tissues What is the difference between a fat and an oil? Fat is solid at room temperature while an oil is a liquid 20 26 degrees are solid fats at room temperature. Fats are primary fats at body temperature In plants and sh there primary storage is oils, they do not have a internal heating system which means they will have a different molecular structure Fatty Acids: When you put a bunch of lipids together it is a fatty acid. They are chains of carbon molecules which are always even A 6 carbon chain fatty acids had a carboxgroup and the other side of connected to a hydrogen The rst part of the carbon chain tells you the number of carbons, next it tells you the number of double bonds, carbons bonding to carbon. Ex 18:2, 18 carbons and 2 double bonds Difference between saturated and unsaturated: If it makes bonds with 4 different things it is called a saturated fat, it can also attach to itself which are called double bonds If a double bond, bonds to another double bond it is called an unsaturated fat Ex anythings that includes fat will tell you if it is saturated or unsaturated Difference between monounsaturated and polyunsaturated: If the fatty acid has only one double bind it is monounsaturated If the fatty acid has more than one double bind, it is polyunsaturated Triglyceride: The fatty acid is always put into groups of 3 which is called a glycerol backbone and since there are 3 it is called triglyceride It is how oils and fats are stored, all plants have a different type of storage Sometime they break apart and that is a diteriation, the breakdown is very negative they give it a off avour, more reactive to the things in the environment. Ex heated canola, disease infestations Melting point: High melting point solid at room temperature Low melting point liquid at low temperature As you add more carbons you get a higher melting temperature, as soon as you have double bonds added the melting point drops that much faster. They have a huge impact on the physical properties on the oil The longer the carbon chain the higher the melting point The more double bonds in the chain the lower the melting point Double binds have a stronger effect and even in long chain a fatty acid with double bonds will likely be a liquid
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