Oils and Fats Essay

Submitted By luckie101
Words: 663
Pages: 3

All fats have this much in common -- they have three fatty acid groups bonded to glycerol using three ester bonds. However, they vary from one to another in terms of how long the carbon chains are and how many (if any) double bonds there are, which affects how many hydrogen atoms are attached to them. Some consist completely of single bonds between the carbon atoms but some have double bonds reducing the number of hydrogen that are present.
Hydrolysis is a type of chemical reaction that occurs between water and another compound. During the reaction, chemical bonds are broken in both molecules, causing them to break apart. The water molecule splits to form positively charged hydrogen (H+) and negatively charged hydroxide (OH-) ions, and the other molecule splits into two simpler sections, also with positive and negative charges. H+ and OH- ions attach to each of these sections.
So you are splitting/breaking a chemical bond by the addition of water (H2O). more correctly, it is by the introduction of the elements that make up water (hydrogen and oxygen). The reactions are more complicated than just adding water to a compound, but by the end of a hydrolysis reaction, there will be 2 more hydrogen and 1 more oxygen shared between the products, than there were before the reaction occurred. Hydrolysis deals with decomposition (break down) "Decomposition of a chemical compound by reaction with water"
After a careful analysis of the results obtained from the data collected on the table above, it has been found that as more fats are fried in oil, the amount of sodium hydroxide (NaOH) required to titrate that solution to end point becomes greater as more are fried. The end point in this experiment is a term used to describe the exclusion of carbon oxide (CO2) present in that solution. The addition of sodium hydroxide (NaOH) in the mixture dissolves any carbon oxide (CO2) compound present. It has been found from the result of the experiment collected that dropping the cooking temperature of 180 degrees by 70 degrees will take 14 times longer and produced more free fatty acids (FFA). This is because hydrolysis occurred for longer period of time which meant more free fatty acids could be produced.
Titration is the process used to measure the concentration of a substance in solution.

Triglycerides consist of three fatty acids esterified with the three free hydroxyl groups of the original glycerol molecule. The physical and chemical properties of the resulting triglycerides vary depending upon the nature and positions of the fatty acid residues in the triglyceride molecule. In many natural oils and fats the positions of the individual fatty acids are controlled during biosynthesis. The…