DEPARTMENT OF PURE & APPLIED

CHEMISTRY
Visca, Baybay City, Leyte, PHILIPPINES
Telefax: + 63 563-7747
Email: dopac@ vsu.edu.ph
Website: www.vsu.edu.ph

DEPARTMENT OF PURE AND APPLIED CHEMISTRY

VSU, Visca, Baybay City, Leyte
Name: Joseph Virgil J. Dagoro__ Schedule: Wednesday (2:00– 5:00) ______
Instructor: _ Elizabeth S. Quevedo Activity: Module 4. (Learning Task)_____

1.Write short-hand notations for (A) palmitic, (B) stearic, and (C) oleic FAs.

A. Palmitic – (16:0)

B. Stearic – (18:0)

C. Oleic FAs – (18:1 △9)

Learning Task/Exercise 4.1-B.

Write short- hand notations for the following FAs:

A. Oleic where double bond is at C9 – (18: 1, △ 9)

B. Linoleic where double bond is at C9,12 – (18:2 △9,12)

C. Linolenic where double bond is at C 9, 12, 15 – (18:3△9,12,15)

Learning Task/Exercise 4.1-C.

Draw the following triacyl glycerides:

1. Tristearin
 DEPARTMENT OF PURE & APPLIED
CHEMISTRY
Visca, Baybay City, Leyte, PHILIPPINES
Telefax: + 63 563-7747
Email: dopac@ vsu.edu.ph
Website: www.vsu.edu.ph

2. Monopalmitolein

3. Dimyristoylphosphatidylcholine

Learning Task/Exercise 4.1-D

1. Give the major functions of thromboxane and leukotrienes

Thromboxane is a potent vasoconstrictor and stimulus for platelet aggregation and the reduced
vasoconstriction and platelet aggregation that occur may be significant in patients with bleeding
tendencies or may complicate surgical procedures. Leukotrienes (LTs) are lipid mediators that
play pivotal roles in acute and chronic inflammation and allergic diseases. They exert their
biological effects by binding to specific G-protein-coupled receptors

2. Where are thromboxane and leukotrienes produced (found)?

Thromboxane A2 (TXA2) is a potent vasoconstrictor produced by endothelial cells, activated

platelets and macrophages. Leukotrienes are produced in cells such as macrophages, neutrophils,
eosinophils, and mast cells
 DEPARTMENT OF PURE & APPLIED
CHEMISTRY
Visca, Baybay City, Leyte, PHILIPPINES
Telefax: + 63 563-7747
Email: dopac@ vsu.edu.ph
Website: www.vsu.edu.ph

ASSESSMENT

1. What is the relationship between carbon chain length and melting point for fatty acids?
between degree of unsaturation and melting point for fatty acids?

Answer: As the number of carbons in a fatty acid chain increases, so does the melting point
increases

2. Why does the introduction of a cis- double bond into a fatty acid lower its melting point?

Answer: The intermolecular interactions are much weaker than saturated molecules. As a result,
the melting points are much lower for unsaturated fatty acids

3. Why does increasing carbon chain length decreases water solubility for fatty acids?

Answer: The hydrophobic character of the hydrocarbon chain of most biological fatty acids
exceeds the hydrophilic nature of the carboxylic acid group, making the water
solubility of these molecules very low.

4. Hydrogenation converts double bonds in oils to single bonds. The solid products are used
to make margarine and other hydrogenated items. Write the product of the following reaction
with Ni as a catalyst:

5. What is cholesterol? Is it harmful to the body? Why or why not?

Cholesterol is a waxy substance found in your blood. Your body needs cholesterol to build
healthy cells, but high levels of cholesterol can increase your risk of heart disease.
 DEPARTMENT OF PURE & APPLIED
CHEMISTRY
Visca, Baybay City, Leyte, PHILIPPINES
Telefax: + 63 563-7747
Email: dopac@ vsu.edu.ph
Website: www.vsu.edu.ph

6. How do animal fats and plant oils differ in terms of the degree of unsaturation? What
experiment is conducted to determine this?

Plant sources of monounsaturated fats are typically also rich in vitamins, polyphenols and
polyunsaturated fats — longer-chain fats which are known to be heart-healthy. Sources of animal
fats, on the other hand, tend to contain lots of saturated fat and cholesterol, which can contribute
to heart disease. Raman spectroscopy is considered to be a suitable method to make on-line
determination of total unsaturation and cis/trans isomer content in oils and fats in a fast and
accurate way.

7. What are trans fats? How are they formed? What makes them "unhealthy foods"?

Most of the trans-fat in the foods we eat is formed through a manufacturing process that adds
hydrogen to vegetable oil, which converts the liquid into a solid fat at room temperature. This
process is called hydrogenation. Trans fats raise bad cholesterol levels and decreases good
cholesterol level.