Study Set Content:
SATURATED FATTY ACIDS
Lauric Acid
Myristic Acid
Palmitic Acid
Stearic Acid
Arachidonic
H3 (CH2 )5 CH = CH (CH2 )7 CO2H
Palmitoleic Acid
CH3 (CH2 )7 CH = CH (CH2 )7 CO2H
Oleic Acid
CH3 (CH2 )4 CH = CHCH2CH = CH (CH2 )7 CO2H
Linoleic Acid
CH3CH2CH = CHCH2CH = CHCH2CH = CH (CH2 )7 CO2H
Linolenic Acid
CH3 (CH2 )4 (CH = CHCH2 )4 (CH2 )2 CO2H
Arachidonic Acid
Melting Point
Palmitoleic Acid
0 oC
Oleic Acid
13 oC
Linoleic Acid
-5 oC
Linolenic Acid
-11 oC
Arachidonic Acid
-49 oC
UNSATURATED Fatty acids
Palmitoleic Acid
Oleic Acid
Linoleic Acid
Linolenic Acid
Arachidonic Acid
A few oils are (blank) at rom temperature because they consists mostly of (blank)
solid, saturated fatty acids.
Saturated fatty acids have (blank) melting points than unsaturated fatty acids because they pack together more tightly
higher
Vegetable oils have (blank) melting points because they have higher percentage of (blank) fatty acids than do animal fats
low, unsaturated
CLASSES OF LIPIDS ACCORDING TO THEIR CHEMICAL STRUCTURE
Fixed Oils & Fats
Waxes
Sterols
Phospholipids (Phosphatides)
Glycolipids (Cerebrosides)
Esters of glycerol and fatty acids (Ex. Olive Oil)
. Fixed Oils & Fats
Fixed Oils which are solid at ordinary temperature (E
Lard
Esters of high molecular weight, monohydric alcohols and high molecular weight fatty acids.
Waxes
Esters of glycerol and fatty acids (Ex
Olive oil
