Lipids Part I
Butyric Acid (Butanoic acid)
N = 4
caproic acid (hexanoic acid)
N = 6
caprylic acid (octanoic acid)
N = 8
capric acid (decanoic acid)
N = 10
-Found in dairy and ruminant fats
-With out proper enzyme -> Refsum's Disease
Unable to metabolize Phytanic acid. Leads to peripheral polyneuropathy.
monounsaturated. naturally cis
alpha linolenic acid
eicosapentaenoic acid (Timnodonic acid)
EPA with 5 double bonds. Omega-3 in fish
docosahexanoic acid (cervonic acid)
DHA with 6 double bonds. Omega-3 in fish
Purified mixture of EPA and DHA.
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-very poorly soluble
Tissue and food spoilage. (also DNA oxidation -> cancer and aging)
More stable to oxygen increasing shelf life
-average size of FA's
-mg of KOH to neutralize 1g of fat
-short chain (butter) = larger number
-long chain = smaller number
-degree of unsaturation
-higher number, more unsaturated
- determines spoilage of oils
the number of free -OH groups.
Reichert - Meissl number
- measures how volatile fats are
- number of .1 N required to neutralize FA from 5 grams of fat
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