CHEM237 Chapter Notes - Chapter 9: Chief Operating Officer, Amphiphile, Myelin

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Fatty acids are carboxylic acids with long hydrocarbon chains: however, they are rarely free molecules and normally exist as esters, even number of carbons b/c they are synthesized by concatenation of. C2 units: most frequent kinds are 14-20 carbons long, first double bond usually between carbon 9 and 10 and usually in the cis formation. Melting point goes up when # of carbon increase. Goes down as # of double bonds increase: double bonds make it more flexible, prevent compact alignment, and less van der waals forces to increase lipid fludity. Hydrogenation is done in food for various reasons: control shape, texture and shelf-life of food, makes margarine partially hardened or into stick form, creamy consistency for shortening, helps oil stay fresh longer. Olestra is 6-8 fatty acids linked to a sucrose: but still crap for you, inhibits absorption of some vitamins and other nutrients.