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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 types of lipids. They consist primarily of triglycerides, which are esters formed from glycerol and fatty acids. The key difference between fats and oils lies in their state at room temperature; fats are typically solid, while oils are liquid. This is due to the saturation level of the fatty acids. Saturated fatty acids tend to have straight chains, resulting in a denser packing and a solid state. In contrast, unsaturated fatty acids have kinks in their structure, preventing tight packing and making oils liquid.
Step 2
Describe the relationships between soaps and detergents
Answer
Soaps and detergents are both surfactants used for cleaning. Soaps are typically made by saponifying fats or oils, which creates long-chain fatty acid salts. They work by emulsifying oils and fats in water, allowing them to be rinsed away. Detergents, on the other hand, can be synthetic and are designed to work in hard water conditions, where traditional soap may fail. They contain different hydrophilic and hydrophobic components, allowing for greater versatility and effectiveness in varied cleaning applications.
Step 3
Describe the role of emulsifiers
Answer
Emulsifiers are substances that help to stabilize mixtures of oil and water, preventing them from separating. They have both hydrophilic (water-attracting) and hydrophobic (water-repelling) components, which allows them to reduce the surface tension at the interface between oil and water. This makes emulsifiers crucial in products like mayonnaise and cosmetics. By surrounding oil droplets in water, they keep these mixtures stable and improve texture and consistency.