BRAINCAKEFats and Oils
Animal and vegetable fats and oils are esters of long-chain carboxylic acids (fatty acids) and glycerol (propan-1,2,3-triol) and are known as triglycerides. Unsaturated fats have at least one double bond in a fatty acid. The presence of a double bond reduces the melting point as there are fewer points of surface contact so there are fewer London forces.
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Key terms in this lesson
- hydrolysis
- The breaking of a covalent bond by reaction with water, or with hydroxide ions in alkaline hydrolysis.
More in Carbonyl Compounds
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- Silver Mirror Test
- 2,4-DNP Test for Carbonyl Compounds
- Carboxylic Acids
- Esters
- Health
- Acyl Chlorides
- Biodiesel
All 12 lessons in Carbonyl Compounds · All OCR A-level Organic Chemistry topics