Prepared by

Ms.Sayyed Mohsina
 Fats and oils

Marine
Animal Plant
organism

Cattle,sheep Whale,dolphin,
goat Seeds,nuts seal,salmons
STRUCTURE AND COMPOSITION OF FATS AND OILS

Animal and vegetable fats and oils have similar chemical structures.
They are triesters formed from glycerol and long-chain carboxylic
acids (often called fatty acids).
A triester of glycerol is called a triglyceride or glyceride. If all the R
groups in the above general formula are identical, the triester is
designated as a Simple glyceride, and if they are not a Mixed
glyceride,
Some other example
 It is the degree of unsaturation of the constituent fatty acids which
determines whether a triglyceride will be a solid or a liquid. The
glycerides in which. long-chain saturated acid components
predominate tend to be solid or semi-solid, and are termed fats. On
the other hand, oils are glyceryl esters which contain higher
proportion of unsaturated fatty acid components.
PHYSICAL PR0PERTIES

1.Oils and fat may be either liquids or noncrystalline solids at room

temperature.

2. When pure they are colourless, odourless and tasteless. The

characteristic colours, odours, and flavours associated with natural
oils and fats are imparted to them by foreign substances.
For example, the yellow colour of butter is due to the presence of the
pigment carotene and the taste of butter is due to the following two
compounds which are produced by bacteria in the ripening of
creams.

.
 PHYSICAL PR0PERTIES

3) They are lighter than and insoluble in water and, therefore, form
the upper layer when mixed with it. They are readily soluble in
organic solvents like diethyl ether, acetone, alkanes, benzene,
chloroform, carbon tetrachloride and carbon disulphide.

(4) They readily form emulsions when agitated with water in the
presence of soap, gelatin or other emulsifiers.

(5) They are poor conductors of heat and electricity and, therefore,
serve as excellent inutators for the animal body.