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Many chemical compounds are related to each other by their structural features, the way they are made and how they are used - Scottish Highers Chemistry - Question 5 - 2018
Question 5
Many chemical compounds are related to each other by their structural features, the way they are made and how they are used. Using your knowledge of chemistry, desc... show full transcript
Worked Solution & Example Answer:Many chemical compounds are related to each other by their structural features, the way they are made and how they are used - Scottish Highers Chemistry - Question 5 - 2018
Step 1
Describe the relationships between fats and oils
Answer
Fats and oils are both lipids, which are organic compounds that are insoluble in water but soluble in non-polar solvents. They are made up of long hydrocarbon chains and are categorized based on their saturation. Fats are typically saturated, meaning they have no double bonds between carbon atoms, which makes them solid at room temperature. Oils, on the other hand, contain unsaturated fatty acids with one or more double bonds, making them liquid at room temperature. Both fats and oils serve as energy storage and play vital roles in biological systems.
Step 2
Describe the relationships between soaps and detergents
Answer
Soaps and detergents are both surfactants that help to reduce the surface tension of water, allowing it to mix with oils and fats. Soaps are made from natural ingredients, such as animal fats or vegetable oils combined with an alkali (e.g., sodium hydroxide). They consist of long hydrophobic hydrocarbon chains and a hydrophilic head that attracts water. Detergents, however, are synthetic and are designed to work effectively in both hard and soft water. They can remove dirt and grease but can sometimes have different environmental impacts compared to traditional soaps.
Step 3
Describe the relationships between emulsifiers and the other substances
Answer
Emulsifiers are compounds that stabilize emulsions, which are mixtures of two immiscible liquids, such as oil and water. They have both hydrophilic and hydrophobic properties, which allow them to interact with both types of substances. Emulsifiers can be derived from fats and oils (like lecithin) or can be synthetic. In the context of fats and oils, emulsifiers help to disperse fat in water, thereby allowing for the creation of stable products such as mayonnaise. They also play a crucial role in the functions of soaps and detergents, allowing them to clean surfaces by binding both water and grease, facilitating their removal.