Textbook Question
Compare the structure of a soap molecule to a phospholipid and explain why a soap’s polar head is smaller than that of a phospholipid.
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Ch.7 States of Matter and Their Attractive Forces
Frost4th EditionGeneral, Organic and Biological ChemistryISBN: 9780134988696
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Table of contents
- Ch.4 Introduction to Organic Compounds75
- Ch.5 Chemical Reactions19
- Ch.6 Carbohydrates Life's Sweet Molecules62
- Ch.7 States of Matter and Their Attractive Forces8
- Ch.8 Solution Chemistry Sugar and Water Do Mix4
- Ch.10 Proteins Workers of the Cell89
- Ch.11 Nucleic Acids Big Molecules with a Big Role69
- Ch.12 Food as Fuel An Overview of Metabolism65
Frost4th EditionGeneral, Organic and Biological ChemistryISBN: 9780134988696Not the one you use?Change textbook
Chapter 4, Problem 98
Fats and oils are both triglycerides. Consider the shortening Crisco®. Would scientists consider this a fat or an oil? What about margarine?
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Understand that both fats and oils are types of triglycerides, which are esters derived from glycerol and three fatty acids.
Recognize that the primary difference between fats and oils is their state at room temperature: fats are solid, while oils are liquid.
Consider the composition of Crisco®, which is a type of shortening. Shortenings are typically solid at room temperature, indicating they are fats.
Examine margarine, which is also solid at room temperature, suggesting it is classified as a fat. However, margarine is often made from hydrogenated vegetable oils, which are originally liquid oils that have been chemically altered to become solid.
Conclude that both Crisco® and margarine are considered fats due to their solid state at room temperature, despite their different origins and processing methods.
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Key Concepts
Here are the essential concepts you must grasp in order to answer the question correctly.
Triglycerides
Triglycerides are the main constituents of body fat in humans and animals, as well as vegetable fat. They are composed of glycerol and three fatty acids, which can vary in saturation. The structure of the fatty acids determines whether a triglyceride is classified as a fat (solid at room temperature) or an oil (liquid at room temperature).
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0:57
Triacylglycerol Reactions: Hydrogenation Example 1
Saturation
Saturation refers to the presence of double bonds in the fatty acid chains of triglycerides. Saturated fats have no double bonds, making them solid at room temperature, while unsaturated fats contain one or more double bonds, resulting in a liquid state. This distinction is crucial for classifying substances like Crisco® and margarine.
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0:57Saturated and Unsaturated Hydrocarbons Example 2
Culinary Applications
Culinary applications refer to how fats and oils are used in cooking and food preparation. Crisco® is often used as a shortening, which is a solid fat that provides texture and moisture in baked goods, while margarine, which can be a blend of fats, is used as a butter substitute. Understanding these applications helps in determining whether a product is categorized as a fat or an oil.
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04:09The Ideal Gas Law Applications
Related Practice
Textbook Question
Describe other components present in a cell membrane and their relative location.
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Textbook Question
Mayonnaise is a thick mixture containing oil, vinegar (water-based), and eggs; the eggs contain a phospholipid molecule called lecithin. Mayonnaise cannot be made without lecithin. Explain why lecithin is a critical ingredient.
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