CHEMISTRY OF OILS, FATS AND WAXES

CHEMISTRY OF OILS, FATS AND WAXES

Many of the contaminates removed in scouring, both natural and man made
are fats, oils or waxes. Many useful products, some used in scouring, are derived
from them. This section will review some of the pertinent chemistry.

A. Fats
Chemically, fats and waxes are esters of fatty acids; fats are triesters of
glycerine and waxes are monoesters of fatty alcohols. Fats, also known as
triglycerides, are abundantly produced by nature as vegetable oils ( corn, olive,
coconut, linseed, castor and soy bean oil) and, as fatty deposits in animals (beef,
mutton, pork and fish). Marine animals produce both fats and waxes while land
based animals produce only fats. Another source of waxes is vegetable matter,
predominately the hard shiny outer coating on tropical leaves.

B. Triglycerides
 
Regardless of whether it is of vegetable or animal origin, a fat can be either
liquid or semi-solid. A major factor in determining the physical nature of the fat is
the makeup of the fatty acid components. Figure 23 shows a generalized structure of
a triglyceride. R1, R2 and R3 are used to indicate various combinations of fatty acids.
CHEMISTRY OF OILS, FATS AND WAXES Many of the contaminates removed in scouring, both natural and man made are fats, oils or waxes. Many useful products, some used in scouring, are derived from them. This section will review some of the pertinent chemistry. A. Fats Chemically, fats and waxes are esters of fatty acids; fats are triesters of glycerine and waxes are monoesters of fatty alcohols. Fats, also known as triglycerides, are abundantly produced by nature as vegetable oils ( corn, olive, coconut, linseed, castor and soy bean oil) and, as fatty deposits in animals (beef, mutton, pork and fish). Marine animals produce both fats and waxes while land based animals produce only fats. Another source of waxes is vegetable matter, predominately the hard shiny outer coating on tropical leaves. B. Triglycerides Regardless of whether it is of vegetable or animal origin, a fat can be either liquid or semi-solid. A major factor in determining the physical nature of the fat is the makeup of the fatty acid components. Figure 23 shows a generalized structure of a triglyceride. R1, R2 and R3 are used to indicate various combinations of fatty acids. 1. Hydrolysis of Triglycerides When a triglyceride is hydrolyzed, the reaction products consist of three moles of fatty acid and one mole of glycerine. The reaction is either acid or base catalyzed. Acid hydrolysis is used to manufacture free fatty acids whereas base hydrolysis is called saponification, the process for making soap. a. Acid Hydrolysis The hydrolysis is catalyzed by strong acids to yield free fatty acids which are separated by fractional distillation under reduced pressure. Fatty acids are important starting materials for many useful products and this point will be discussed in greater detail in later sections. b. Saponification The hydrolysis can also be carried out under alkaline conditions where one mole of alkali is consumed per mole of fatty acid. The alkali salts of fatty acids are called soaps. Laundry and toilet soaps are made this way. C. Fatty acids : Fatty acids are long chain alkyl carboxylic acids. The alkyl radical can be either completely saturated (saturated fatty acids) or unsaturated (unsaturated fatty acids). The most common chain length found in nature is CI8. There can be 1,2 or 3 double bonds in the alkyl portion of the molecule. Triglycerides composed of acids containing 2 or 3 double bonds are called polyunsaturated fats. Some common and important fatty acids are:

1. Hydrolysis of Triglycerides
 
When a triglyceride is hydrolyzed, the reaction products consist of three moles
of fatty acid and one mole of glycerine. The reaction is either acid or base catalyzed.
Acid hydrolysis is used to manufacture free fatty acids whereas base hydrolysis is
called saponification, the process for making soap.

a. Acid Hydrolysis
The hydrolysis is catalyzed by strong acids to yield free fatty acids which are
separated by fractional distillation under reduced pressure. Fatty acids are
important starting materials for many useful products and this point will be
discussed in greater detail in later sections.

CHEMISTRY OF OILS, FATS AND WAXES Many of the contaminates removed in scouring, both natural and man made are fats, oils or waxes. Many useful products, some used in scouring, are derived from them. This section will review some of the pertinent chemistry. A. Fats Chemically, fats and waxes are esters of fatty acids; fats are triesters of glycerine and waxes are monoesters of fatty alcohols. Fats, also known as triglycerides, are abundantly produced by nature as vegetable oils ( corn, olive, coconut, linseed, castor and soy bean oil) and, as fatty deposits in animals (beef, mutton, pork and fish). Marine animals produce both fats and waxes while land based animals produce only fats. Another source of waxes is vegetable matter, predominately the hard shiny outer coating on tropical leaves. B. Triglycerides Regardless of whether it is of vegetable or animal origin, a fat can be either liquid or semi-solid. A major factor in determining the physical nature of the fat is the makeup of the fatty acid components. Figure 23 shows a generalized structure of a triglyceride. R1, R2 and R3 are used to indicate various combinations of fatty acids. 1. Hydrolysis of Triglycerides When a triglyceride is hydrolyzed, the reaction products consist of three moles of fatty acid and one mole of glycerine. The reaction is either acid or base catalyzed. Acid hydrolysis is used to manufacture free fatty acids whereas base hydrolysis is called saponification, the process for making soap. a. Acid Hydrolysis The hydrolysis is catalyzed by strong acids to yield free fatty acids which are separated by fractional distillation under reduced pressure. Fatty acids are important starting materials for many useful products and this point will be discussed in greater detail in later sections. b. Saponification The hydrolysis can also be carried out under alkaline conditions where one mole of alkali is consumed per mole of fatty acid. The alkali salts of fatty acids are called soaps. Laundry and toilet soaps are made this way. C. Fatty acids : Fatty acids are long chain alkyl carboxylic acids. The alkyl radical can be either completely saturated (saturated fatty acids) or unsaturated (unsaturated fatty acids). The most common chain length found in nature is CI8. There can be 1,2 or 3 double bonds in the alkyl portion of the molecule. Triglycerides composed of acids containing 2 or 3 double bonds are called polyunsaturated fats. Some common and important fatty acids are:


b. Saponification
 
The hydrolysis can also be carried out under alkaline conditions where one
mole of alkali is consumed per mole of fatty acid. The alkali salts of fatty acids are
called soaps. Laundry and toilet soaps are made this way.

CHEMISTRY OF OILS, FATS AND WAXES Many of the contaminates removed in scouring, both natural and man made are fats, oils or waxes. Many useful products, some used in scouring, are derived from them. This section will review some of the pertinent chemistry. A. Fats Chemically, fats and waxes are esters of fatty acids; fats are triesters of glycerine and waxes are monoesters of fatty alcohols. Fats, also known as triglycerides, are abundantly produced by nature as vegetable oils ( corn, olive, coconut, linseed, castor and soy bean oil) and, as fatty deposits in animals (beef, mutton, pork and fish). Marine animals produce both fats and waxes while land based animals produce only fats. Another source of waxes is vegetable matter, predominately the hard shiny outer coating on tropical leaves. B. Triglycerides Regardless of whether it is of vegetable or animal origin, a fat can be either liquid or semi-solid. A major factor in determining the physical nature of the fat is the makeup of the fatty acid components. Figure 23 shows a generalized structure of a triglyceride. R1, R2 and R3 are used to indicate various combinations of fatty acids. 1. Hydrolysis of Triglycerides When a triglyceride is hydrolyzed, the reaction products consist of three moles of fatty acid and one mole of glycerine. The reaction is either acid or base catalyzed. Acid hydrolysis is used to manufacture free fatty acids whereas base hydrolysis is called saponification, the process for making soap. a. Acid Hydrolysis The hydrolysis is catalyzed by strong acids to yield free fatty acids which are separated by fractional distillation under reduced pressure. Fatty acids are important starting materials for many useful products and this point will be discussed in greater detail in later sections. b. Saponification The hydrolysis can also be carried out under alkaline conditions where one mole of alkali is consumed per mole of fatty acid. The alkali salts of fatty acids are called soaps. Laundry and toilet soaps are made this way. C. Fatty acids : Fatty acids are long chain alkyl carboxylic acids. The alkyl radical can be either completely saturated (saturated fatty acids) or unsaturated (unsaturated fatty acids). The most common chain length found in nature is CI8. There can be 1,2 or 3 double bonds in the alkyl portion of the molecule. Triglycerides composed of acids containing 2 or 3 double bonds are called polyunsaturated fats. Some common and important fatty acids are:


C. Fatty acids :
 
Fatty acids are long chain alkyl carboxylic acids. The alkyl radical can be
either completely saturated (saturated fatty acids) or unsaturated (unsaturated fatty
acids). The most common chain length found in nature is CI8. There can be 1,2 or 3
double bonds in the alkyl portion of the molecule. Triglycerides composed of acids
containing 2 or 3 double bonds are called polyunsaturated fats. Some common and
important fatty acids are:

CHEMISTRY OF OILS, FATS AND WAXES Many of the contaminates removed in scouring, both natural and man made are fats, oils or waxes. Many useful products, some used in scouring, are derived from them. This section will review some of the pertinent chemistry. A. Fats Chemically, fats and waxes are esters of fatty acids; fats are triesters of glycerine and waxes are monoesters of fatty alcohols. Fats, also known as triglycerides, are abundantly produced by nature as vegetable oils ( corn, olive, coconut, linseed, castor and soy bean oil) and, as fatty deposits in animals (beef, mutton, pork and fish). Marine animals produce both fats and waxes while land based animals produce only fats. Another source of waxes is vegetable matter, predominately the hard shiny outer coating on tropical leaves. B. Triglycerides Regardless of whether it is of vegetable or animal origin, a fat can be either liquid or semi-solid. A major factor in determining the physical nature of the fat is the makeup of the fatty acid components. Figure 23 shows a generalized structure of a triglyceride. R1, R2 and R3 are used to indicate various combinations of fatty acids. 1. Hydrolysis of Triglycerides When a triglyceride is hydrolyzed, the reaction products consist of three moles of fatty acid and one mole of glycerine. The reaction is either acid or base catalyzed. Acid hydrolysis is used to manufacture free fatty acids whereas base hydrolysis is called saponification, the process for making soap. a. Acid Hydrolysis The hydrolysis is catalyzed by strong acids to yield free fatty acids which are separated by fractional distillation under reduced pressure. Fatty acids are important starting materials for many useful products and this point will be discussed in greater detail in later sections. b. Saponification The hydrolysis can also be carried out under alkaline conditions where one mole of alkali is consumed per mole of fatty acid. The alkali salts of fatty acids are called soaps. Laundry and toilet soaps are made this way. C. Fatty acids : Fatty acids are long chain alkyl carboxylic acids. The alkyl radical can be either completely saturated (saturated fatty acids) or unsaturated (unsaturated fatty acids). The most common chain length found in nature is CI8. There can be 1,2 or 3 double bonds in the alkyl portion of the molecule. Triglycerides composed of acids containing 2 or 3 double bonds are called polyunsaturated fats. Some common and important fatty acids are:









Tags:

Post a Comment

0 Comments