FORMAL LABORATORY REPORT in Organic Chemistry

Submitted by: del Carmen, Arianna Antonette P. BSED - Biological Sciences 2

Submitted to: Prof. Leah Balbada

Date Submitted: February 11, 2013 Monday

EXPERIMENT NO.3 TESTING FOR SATURATED AND UNSATURATED FATS Objectives Students who will perform the experiment are expected to identify the differences of physical and chemical properties between saturated and unsaturated fats, to describe the reactions involved in hydrogenation, and to fully understand and appreciate the relevance and importance of testing the saturation and unsaturation of fats and oils for dietary purposes and for industrial applications as well. Introduction Fats and oils are believed to be formed in plants by the synthesis of fatty acids from carbohydrates and the combination of these through enzymatic action with glycerin to form triglycerides. Fats and oils also contain small percentages of sterols, phosphatides, lecithins, vitamins, and like substances. There are two classifications of fatty acids: saturated and unsaturated fatty acids. Saturated fats are known as bad fats because they increase the total LDL and blood cholesterol levels in the body. They are easily identified because they tend to stay hard at room temperatures. On the other hand, unsaturated fats are known as good fats. They are liquid at room temperatures. They can help in lowering down cholesterol levels in the body as well as maintain a healthy heart. Chemically speaking, saturated and unsaturated fats differ in their chemical structure, specifically the proportion of hydrogen in the fatty acids. If the fatty acids contain all the hydrogen possible, they are said to be saturated. If not completely full of hydrogen, then they are termed unsaturated. We need to fully understand and appreciate all of these because fats are important for our body. They insulate our nerve cells, balance our hormones, and protect us from cold, keep the skin and arteries supple and also lubricate our joints. The type of fatty acids within each specific type of fat determines the character of the fat including how healthy it is. Also, oils have different industrial applications. These include saponification and soap making, hydrogenation and cooking oils, used in linoleums, and other specific industrial purposes. Materials and Reagents For all the starting materials and reagents used, please refer to the table below.

Materials

Quanity