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Sekolah Pelita Harapan Year 10 MYP Science

Fats and oils are both lipids that have a glycerol backbone bonded to three fatty acid tails. [1] Fats typically come from animals and are solids at room temperature, while oils typically come from plants and are liquids. [2] The structure of fatty acids determines whether they are saturated, unsaturated, or trans fats. Saturated fats have single bonds and are solids, while unsaturated fats have one or more double bonds and are liquids. [3] Manufacturers can turn unsaturated oils into solid fats through hydrogenation, which adds hydrogen to double bonds to make them saturated.

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50 views

Sekolah Pelita Harapan Year 10 MYP Science

Fats and oils are both lipids that have a glycerol backbone bonded to three fatty acid tails. [1] Fats typically come from animals and are solids at room temperature, while oils typically come from plants and are liquids. [2] The structure of fatty acids determines whether they are saturated, unsaturated, or trans fats. Saturated fats have single bonds and are solids, while unsaturated fats have one or more double bonds and are liquids. [3] Manufacturers can turn unsaturated oils into solid fats through hydrogenation, which adds hydrogen to double bonds to make them saturated.

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herrisen
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Sekolah Pelita Harapan

Year 10 MYP Science


Students’ name: Herrisen Class: 10.2
Lipids
Two Organic Biomolecules

Fats and Oils


What do you know about fats and oils?
1 min Think and jot down notes;
- We need fats to give us energy (a major energy source)
- Oil contains fat
- Fats also help absorb vitamins
- There are different types of fat

On the computer look up the chemical structure of fats and oils.


- Glycerol + palmitic acid (a fatty acid)

Draw a diagram of the structure


O
C H 2 OH HO C (C H 2 )1 4 C H 3
O
C H OH + HO C (C H 2 )1 4 C H 3
O
C H 2 OH HO C (C H 2 )1 4 C H 3

g ly c e ro l p a lm itic a c id (a fa tty a c id )

The structure of fats and oils are basically the same they have a backbone from
glycerol and usually three fatty acid tails.
The structure of fatty acids are basically the same as they have a backbone from
glycerol, and usually three fatty acid tails and a carboxylic acid functional group
at opposing ends.

Generally, fats come from plants or animals? Animals


Any exceptions? Saturated fats are mostly found in animal products like beef, pork
and chicken, however, unsaturated fats are typically found in plant sources but are
also found in fishes. Trans fats are found in small amounts in animal products like
meat and milk.
Generally, oils come from plants or animals? Plants
Any exceptions? Oils. Can be extracted from other sources but are generally found
in plants, specifically in seeds of plants in order to make some types of oils like
vegetable oil.

Explain the following terms regarding fats and oils.


Unsaturated
- made up of one or more double or triple bonds between the molecules
- dietary sources: in avocados, olives, peanut butter, fatty fish, etc.
- liquid at room temperature

Saturated
- Single bonds between their molecules
- Food sources: in cheese, butter, ice-cream, etc.
- Solids held at room temperature

Explain in terms of saturated and unsaturated why generally fats are solids at
room temperature and oils are liquids at room temperature. Molecules that are
packed together nicely would form solids while when it’s less ordered, it would form
liquids. Same with fats and oils where fats are solids and oils are liquids at room
temperature. “Fat molecules are mostly made up of long, straight hydrocarbon
chains” (Science Focus).

In looking at the structure why are they sometimes call triesters? An ester is an
organic chemical compound and with a special class of esters which are formed by
the reactions of acids with glycerol has three alcohol functional groups. With three, it
is equivalent to ‘tri’ which is why it is called the tri-ester (three esters).

Cross out the incorrect alternative;


Butter is made of fat/oil and a fat/oil is a solid/liquid at room temperature.
Margarine such as Meadow Lea is made of fat/oil and a fat/oil is a solid/liquid at
room temperature.

Can you identify a problem above? What is it? Though margarine like Meadow
Lea is made to be solid like butter, it does not necessarily mean that they count as a
fat like butter which is a solid at room temperature. This can be so because primarily,
they are made from canola oil or vegetable oil which is easily spread at refrigerated
temperatures (not at room temperature).

If we are going to make an oil into a solid, what change are we going to have to
do? Through hydrogenation reactions which is the process of adding two hydrogen
atoms into the double bond which will result from unsaturated (liquid oil) into
saturated (solid fat).

What is the process of doing this called, what are the reaction conditions eg
what catalyst are needed, what reaction conditions, what extra chemicals are
required? As said the process is called the hydrogenation reactions that adds two
hydrogen atoms to a double bond. This process however, will not continue without
the presence of a catalyst; mostly used catalyst in this process are insoluble metals.

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Draw the chemical reaction for the chemical process of taking an unsaturated
oil and making it saturated.

Fats can be broken up by chemical means by a process called hydrolysis draw


in the chemical reaction the breaking up of a fat using hydrolysis.

H2O or water is used in this process to break/split up the bonds.

You may have heard about ‘trans’ fats, they are supposed to be bad for you.
What does it mean trans fats. They are a type of unsaturated fat which often can’t
be found in natural sources. Since it is difficult to get this type of fats in natural
sources, they have been industrially produced which may not be the healthiest
choice for our body as it is no longer natural; it may increase the risk of coronary
heart disease. With the natural made trans-fat, they can actually provide several
health benefits unlike the industrially produced ones. These natural sources can be
found in small amounts in meat and dairy products.

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