When fats and oils are hydrolysed, mixtures of fatty acids are obtained - Scottish Highers Chemistry - Question 5 - 2016
Question 5
When fats and oils are hydrolysed, mixtures of fatty acids are obtained.
(a) Name the other product obtained in this reaction.
(b) The table below shows the percen... show full transcript
Worked Solution & Example Answer:When fats and oils are hydrolysed, mixtures of fatty acids are obtained - Scottish Highers Chemistry - Question 5 - 2016
Step 1
Name the other product obtained in this reaction.
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Answer
The other product obtained from the hydrolysis of fats and oils is glycerol, also known as glycerin or propane-1,2,3-triol.
Step 2
State the class of fatty acid to which linoleic acid belongs.
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Answer
Linoleic acid belongs to the class of polyunsaturated fatty acids.
Step 3
State the systematic name for caprylic acid.
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Answer
The systematic name for caprylic acid is octanoic acid.
Step 4
Describe how this apparatus could be used to show that olive oil has a greater degree of unsaturation than coconut oil.
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To demonstrate that olive oil has a greater degree of unsaturation than coconut oil, fill the burette with 0.02 mol l⁻¹ bromine solution and place the olive oil in the conical flask. Add bromine solution dropwise to the olive oil and observe the color change. The bromine will be decolorised more quickly compared to coconut oil as olive oil contains more double bonds. Note the volume of bromine solution used. Repeat the procedure with coconut oil. The olive oil should require a larger volume of bromine to reach decolorisation, indicating a higher degree of unsaturation.
Step 5
Suggest why hexane is used as the solvent, rather than water.
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Hexane is a non-polar solvent, while water is a polar solvent. Non-polar solvents are better at dissolving non-polar substances like oils, allowing for more effective testing of their unsaturation.
Step 6
Give two reasons why coconut oil has a higher melting point than olive oil.
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Coconut oil has linear fatty acid chains, which can pack more closely together, leading to stronger intermolecular forces.
The London dispersion forces (Van der Waals forces) between molecules in coconut oil are stronger compared to those in olive oil, contributing to its higher melting point.
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