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Questions and Answers
How is the notation 18:0 interpreted for a fatty acid?
How is the notation 18:0 interpreted for a fatty acid?
What is the systematic name for a C18 fatty acid with one double bond?
What is the systematic name for a C18 fatty acid with one double bond?
What does the symbol ∆9 indicate in the context of fatty acids?
What does the symbol ∆9 indicate in the context of fatty acids?
What is the position of a double bond denoted by ω9 in a fatty acid?
What is the position of a double bond denoted by ω9 in a fatty acid?
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Which carbon atoms are known as α, β, and γ in the context of fatty acids?
Which carbon atoms are known as α, β, and γ in the context of fatty acids?
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What does C18:1 ω3 signify in the context of fatty acids?
What does C18:1 ω3 signify in the context of fatty acids?
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Which type of triglycerides consists of three fatty acids connected to glycerol of the same type?
Which type of triglycerides consists of three fatty acids connected to glycerol of the same type?
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What is the main reason for oils being liquid at room temperature and fats being solids?
What is the main reason for oils being liquid at room temperature and fats being solids?
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What is the most abundant type of lipids in nature?
What is the most abundant type of lipids in nature?
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What causes the yellow color of body fat or milk fat in cow milk?
What causes the yellow color of body fat or milk fat in cow milk?
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What are triglycerides esterified with one molecule of fatty acid called?
What are triglycerides esterified with one molecule of fatty acid called?
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What is the process by which fats and oils are hydrolyzed into their constituents by alkali or enzyme?
What is the process by which fats and oils are hydrolyzed into their constituents by alkali or enzyme?
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What are the commonest fatty acids found in animal fats?
What are the commonest fatty acids found in animal fats?
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What are the physical properties of freshly prepared fats and oils?
What are the physical properties of freshly prepared fats and oils?
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Where does the process of hydrolysis of fats and oils occur?
Where does the process of hydrolysis of fats and oils occur?
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What is the systematic name for a C18 fatty acid with two double bonds?
What is the systematic name for a C18 fatty acid with two double bonds?
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How is the position of a double bond represented in the context of fatty acids?
How is the position of a double bond represented in the context of fatty acids?
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What does the notation 18:2 signify in the context of fatty acids?
What does the notation 18:2 signify in the context of fatty acids?
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What are the carbon atoms adjacent to the carboxyl carbon known as in the context of fatty acids?
What are the carbon atoms adjacent to the carboxyl carbon known as in the context of fatty acids?
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What is the main reason for oils being liquid at room temperature and fats being solids?
What is the main reason for oils being liquid at room temperature and fats being solids?
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What causes the yellow color of body fat or milk fat in cow milk?
What causes the yellow color of body fat or milk fat in cow milk?
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What is the systematic name for a C18 fatty acid with one double bond?
What is the systematic name for a C18 fatty acid with one double bond?
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Which type of triglycerides consists of three fatty acids connected to glycerol of different types?
Which type of triglycerides consists of three fatty acids connected to glycerol of different types?
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What does the symbol ∆9 indicate in the context of fatty acids?
What does the symbol ∆9 indicate in the context of fatty acids?
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What causes the yellow color of body fat or milk fat in cow milk?
What causes the yellow color of body fat or milk fat in cow milk?
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How is the notation 18:0 interpreted for a fatty acid?
How is the notation 18:0 interpreted for a fatty acid?
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What are the physical properties of freshly prepared fats and oils?
What are the physical properties of freshly prepared fats and oils?
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Where does the process of hydrolysis of fats and oils occur?
Where does the process of hydrolysis of fats and oils occur?
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What is the main reason for oils being liquid at room temperature and fats being solids?
What is the main reason for oils being liquid at room temperature and fats being solids?
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What are triglycerides esterified with one molecule of a fatty acid called?
What are triglycerides esterified with one molecule of a fatty acid called?
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What are the commonest fatty acids found in animal fats?
What are the commonest fatty acids found in animal fats?
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Study Notes
Fatty Acid Notation
- 18:0 notation indicates a fatty acid with 18 carbon atoms and no double bonds.
Fatty Acid Structure
- The systematic name for a C18 fatty acid with one double bond is oleic acid.
- The symbol ∆9 indicates that the double bond is at the 9th carbon atom from the carboxyl end.
- ω9 denotes the position of a double bond, with ω (omega) referring to the methyl end of the fatty acid.
- α, β, and γ carbon atoms are the first, second, and third carbon atoms, respectively, from the carboxyl end.
Triglycerides
- A type of triglyceride with three fatty acids connected to glycerol of the same type is called a simple triglyceride.
- C18:1 ω3 signifies a triglyceride with 18 carbon atoms, one double bond, and the double bond at the ω3 position.
Physical Properties
- Oils are liquid at room temperature, and fats are solids, mainly due to the degree of unsaturation and chain length of the fatty acids.
- Freshly prepared fats and oils have a neutral smell, clear appearance, and are insoluble in water.
Lipid Classification
- The most abundant type of lipid in nature is triglycerides.
- Triglycerides esterified with one molecule of fatty acid are called monoacylglycerols.
- The process of hydrolysis of fats and oils occurs in the small intestine.
- The process is catalyzed by lipases, which break down triglycerides into fatty acids and glycerol.
Fatty Acid Characteristics
- The commonest fatty acids found in animal fats are oleic acid, stearic acid, and palmitic acid.
- The yellow color of body fat or milk fat in cow milk is due to the presence of carotenoid pigments.
Hydrolysis
- Hydrolysis of fats and oils involves the breakdown of triglycerides into fatty acids and glycerol, catalyzed by alkali or enzymes.
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Description
Test your knowledge on the systematic naming of fatty acids based on the parent hydrocarbon and the number of double bonds. Learn the rules for naming different types of fatty acids and improve your understanding of their nomenclature.
