ANSC 330 Lecture Notes - Lecture 8: Rancidification, Carboxylic Acid, Glycerol
Document Summary
Compounds that are made up of: c (77%, h (12%, o (11%) Composed of fatty acids that exist in a certain form: bound to one another by a glycerol backbone, free, unbound. Relatively insoluble in water, but completely soluble in organic solvents: water solubility varies depending on certain characteristics, fatty acids. Chains of c that have a carboxyl group at the end. Exist in one of two forms: saturated, each c within the chain is attached to 2 h"s, unsaturated, one or more pairs of c"s within the chain is attached by a double bond. Exist in neither that cis- or trans- formation. Trans- are the result of incomplete hydrogenation: characteristics of fas. Water solubility: decreases as chain length increases, anything over 8 c"s is insoluble. Melting point: melting point increases as chain length increases, decreases as degree of unsaturation increases. Leads to oxidative rancidity of fats: decrease quality and palatability, generates free radicals and peroxides.
