tutor oil n fat

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OIL AND FAT ( CPB 30203- Sem July 2011 )

TUTORIAL

CHAPTER 1

1. List down all type edible oils and its source available in the world

y Vegetables Oils and Fats

y Land Animals Fats

y Marine Animals Fats

y Synthetic Fats

1. Vegetables Oils and Fats

Fruit Pulp / Mash fatsy such as Palm Oil , Olive and avocado, coconut

Seed Kernel fats

y Major source of oil and fats

y such as palm kernel oil,, corn oil, sunflower oil and etc

2. Land Animals Fats

Lard-Hog (pig)

Tallow(cattle and sheep)

Milk or butter(cow)

3. State the method to differentiate types of edible oil.



3. Explain the lipid, glyceride, fatty acids and minor components are available

in edible oil.

Show the interconnection among these components.

GLYCERIDE y Occurs about 97 % as triglycerides-triester of glycerols with fatty acids

y 2% as diglycerides

y 1% as monoglycerides

Tri, di and mono consists of 1 mol of glycerols esterified with 3mol,

2mol, or 1 mol of fatty acid

FATTY ACID

y Fatty acid that form the triglycerides of naturally occurring oil & fats with

predominant even numbered, straight chain, aliphatic monocarboxylic acid

with chain length ranging from C4 to C24 y Distinguish by:

Chain length

Number & position of double bonds

Position of the fatty acids within the glyceride molecule.

y the simplest lipids that exhibit the above properties

y carboxylic acids with long hydrocarbon tail (fatty acids).y usually contain an even number of carbons

y If double bonds are present (unsaturation), they're usually cis.y pKa of fatty acids' carboxyl groups about 4.5



4. List down all application of oil palm tree.

Palm oil, like other vegetable oils, can be used to create biodiesel,

Vegetable Oil-Based as Engine Oils.

Vegetable Oils in Paint and Coatings.

Poly-Ol based products

Food ingredients products

5. Sketch and name functional group of carboxylic acid.

carboxylic acid

A carboxyl group (or carboxy) is a functional group consisting of a carbonyl

(RR'C=O) and a hydroxyl (R -O-H), which has the formula -C(=O)OH, usually

written as -COOH or -CO2H.



6. Write the names of carboxylic acid ranging from C8 to C20

7. Sketch and identify the saturated and unsaturated fatty acids.



8. Explain the behavior of saturated and unsaturated fatty acids

y Unsaturated fatty acids differ in number and position of double bonds and its

configuration.

y Common fatty acid are know with trivial name such as: butyric, lauric,

palmitic, oleic,stearic, linoleic, linolenic.

y Crude oil contains significant amount of Free fatty acid(FFA)

Therefore these oils are called unsaturated fats. Because of the kinks in the

hydrocarbon tails, unsaturated fats can¶t pack as closely together, making them

liquid at room temperature. Many people have heard that the unsaturated fats are

³healthier´ than the saturated ones. Hydrogenated vegetable oil (as in shortening

and commercial peanut butters where a solid consistency is sought) started out as

³good´ unsaturated oil. However, this commercial product has had all the double

bonds artificially broken and hydrogens artificially added (in a chemistr y lab-ty pe

setting) to turn it into saturated fat that bears no resemblance to the original oil

from which it came (so it will be solid at room temperature).

In unsaturated fatty acids, there are two ways the pieces of the hydrocarbon tailcan be arranged around a C=C double bond. In cis bonds, the two pieces of the

carbon chain on either side of the double bond are either both ³up´ or both

³down,´ such that both are on the same side of the molecule. In trans bonds, the

two pieces of the molecule are on opposite sides of the double bond, that is, one

³up´ and one ³down´ across from each other.



9.Explain about lipid and its physical and biochemical properties

Lipids: Fats, Oils, Waxes, etc. All Lipids are hydrophobic: that¶s the one

property they have in common. This group of molecules includes fats and oils,

waxes, phospholipids, steroids (like cholesterol), and some other related

compounds.

Fats and oils are made from two kinds of molecules: glycerol

(a ty pe of alcohol with a hydroxyl group on each of its three

carbons) and three fatty acids joined by dehydration

synthesis. Since there are three fatty acids attached, these are

known as triglycerides. ³Bread´ and pastries from a ³bread

factor y´ often contain mono- and diglycerides as ³dough

conditioners.´ Can you figure out what these molecules wouldlook like? The main distinction between fats and oils is

whether they¶re solid or liquid at room temperature, and this,

as we¶ll soon see, is based on differences in the structures o

the fatty acids they contain.

Structure of Fatty Acids

The ³tail´ of a fatty acid is a long

hydrocarbon chain, making it

hydrophobic. The ³head´ of themolecule is a carboxyl group

which is hydrophilic. Fatty acids

are the main component of soap,

where their tails are soluble in oily

dirt and their heads are soluble in

water to emulsify and wash away

the oily dirt. However, when the

head end is attached to glycerol to

form a fat, that whole molecule is

hydrophobic.



Phospholipids

Phospholipids are made

from glycerol, two fatty

acids, and (in place of

the third fatty acid) a

phosphate group with

some other molecule

attached to its other end.

The hydrocarbon tails of

the fatty acids are still

hydrophobic, but the

phosphate group end of

the molecule is

hydrophilic because of the oxygens with all of

their pairs of unshared electrons. This means that phospholipids are soluble in both

water and oil.

An emulsifying agent

is a substance which is

soluble in both oil and

water, thus enabling the

two to mix. A ³famous´

phospholipid is lecithin

which is found in egg

yolk and soy beans. Egg

yolk is mostly water

but has a lot of lipids,

especially cholesterol,

which are needed by

the developing chick.Lecithin is used to

emulsify the lipids and hold them in the water as an emulsion. Lecithin is the basis

of the classic emulsion known as mayonnaise.



Our cell membranes are made mostly of

phospholipids arranged in a double layer

with the tails from both layers ³inside´

(facing toward each other) and the heads

facing ³out´ (toward the water y

environment) on both surfaces.

Steroids

The general structure of cholesterol

consists of two six-membered rings side-

by-side and sharing one side in common, a

third six-membered ring off the top corner of the right ring, and a five-membered ring

attached to the right side of that. The

central core of this molecule, consisting of

four fused rings, is shared by all steroids,

including estrogen (estradiol),

progesterone, corticosteroids such as cortisol (cortisone), aldosterone, testosterone,

and Vitamin D. In the various ty pes of steroids, various other groups/molecules are

attached around the edges. Know how to draw the four rings that make up the

central structure.

Lipoproteins are clusters of proteins and lipids all tangled up together. These act

as a means of carr ying lipids, including cholesterol, around in our blood. There are

two main categories of lipoproteins distinguished by how compact/dense they are.

LDL or low density lipoprotein is the ³bad guy,´ being associated with deposition

of ³cholesterol´ on the walls of someone¶s arteries. HDL or high density

lipoprotein is the ³good guy,´ being associated with carr ying ³cholesterol´ out of

the blood system, and is more dense/more compact than LDL.



10. Explain non polar hydrophobic and polar hydrophilic tail?

A hydrophilic molecule or portion of a molecule is one that is ty pically charge-

polarized and capable of hydrogen bonding, enabling it to dissolve more readily in

water than in oil or other hydrophobic solvents. Hydrophilic and hydrophobic

molecules are also known as polar molecules and nonpolar molecules,

respectively. Some hydrophilic substances do not dissolve. This ty pe of mixture is

called a colloid. Soap, which is amphipathic, has a hydrophilic head and a

hydrophobic tail, allowing it to dissolve in both waters and oils.

Nonpolar substances are hydrophobic and will not mix with water. Plasma

membranes are composed largely of phospholipids which are composed of a polar,

hydrophilic phosphate "head" and a hydrophobic fatty acid "tail." These molecules

spontaneously arrange such that the heads point out toward the extracellular matrix

(outside of the cell) and inwards toward the cytoplasm, with the fatty acid tails onthe inside. Polar and charged particles (ions) cannot pass through the fatty acid

region and need to be shuttled in through proteinaceous channels. Some of the

most important chemicals used by our body are either polar or ionic (charged), so

these are ver y critical for sustaining life. These include water, the potassium,

sodium and calcium cations and the chloride and phosphate anions. Nonpolar

substances can freely pass through.

11. Sketch palm oil fruit dissection diagram and label the parts

12. Describe the process of extraction oil from Oil Palm Fruits.

13. Why sterilization is crucial in extraction process of oil palm fruits

14. For DOBI analysis why 446 Nm absorbance was used to be the benchmark

of the analysis.

15. How does oxidation process can cause poor bleachability of edible oil

16. Sketch and explain the Palm Oil Mill Effluent (POME).

17. Explain how anerobic process bacteria digested the waste.

18. Why the arrangement of POME¶s pond should have anaerobic process

pond at beginning and follow by aerobic process pond?

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