Fats and soaps chemistry. Esters

1. What substances are called: a) esters; b) fat?

2. Expand the biological role of esters in wildlife. Use your knowledge of biology to answer.

3. Name the areas of application of esters in technology and the national economy.
Esters are widely used in Food Industry(flavorings, emulsifiers), chemical (solvents, monomers for polyester fiber synthesis).

4. How do liquid fats differ in structure from solid ones?
Liquid fats contain residues of polyunsaturated higher carboxylic acids (linoleic, linolenic), and solid fats contain saturated residues of higher carboxylic acids (stearic).

5. How to distinguish between machine and vegetable oils empirically?
Machine oil is a mixture of saturated hydrocarbons. Vegetable oil is an ester of polyunsaturated higher carboxylic acids and glycerol, therefore, they will be characterized by decolorization reactions of bromine water and potassium permanganate solution.

6. What is margarine? How is it received?
Margarine is a product of hydrogenation vegetable oils.

7. What are soaps? How are they received? Why is the reaction of alkaline hydrolysis of fats called saponification?
Soaps are salts of higher carboxylic acids. They differ in their state of aggregation. Soaps are obtained by alkaline hydrolysis of higher carboxylic acids, this process is also called "saponification".

8. What is the difference between sodium soaps and potassium soaps?
Sodium soaps are solid, potassium soaps are liquid.

9. What kind of water is called hard? What harm does hard water do? How to eliminate water hardness?
Hard water contains carbonates and bicarbonates of calcium and magnesium. In hard water, detergents lose their effectiveness due to the formation of water-insoluble calcium and magnesium salts. Boiling is most often used to remove the hardness of water.

10. What are the advantages of synthetic detergents (washing powders) over soaps? What are their shortcomings?
Synthetic detergents do not lose their effectiveness even in hard water, but they take much longer to decompose than conventional soaps. Pollution environment- the main disadvantage of synthetic detergents.

11. As a result of the esterification reaction from 150 ml of anhydrous acetic acid(density 1 g/ml) received 200 g of ethyl acetate. Calculate mass fraction yield of the reaction product from the theoretically possible.

12. Calculate the mass of glycerin that can be obtained from 17.8 kg of natural fat containing 97% tristearate.

Esterification reactionreactions between alcohols and acids,
resulting in complex
ethers and water is released (from lat. ether -
ether). The catalysts are mineral
acids.

Hydrolysis

This reaction is reversible. Back
process - cleavage of an ester
under the action of water to form
carboxylic acid and alcohol are called
ester hydrolysis.

Specific aroma of berries, fruits and fruits

Esters are widely
common in
nature.
Specific flavor
berries, fruits and fruits
to a large extent
conditioned
representatives of this
Esters of lower carboxylic acids
organic class
and lower monohydric alcohols
have a pleasant smell of flowers,
connections.
berries and fruits.

Waxes

Esters
fatty acids and
alcohols with long
hydrocarbon
called radicals
waxes.
For example, bee
wax contains complex
palmitic ester
acids
and myricil
alcohol
CH3(CH2)14–CO–OCH2(CH2)29CH3.

Complex ethers. Physical properties

Esters -
liquids that have
pleasant fruity
smells.
Their density is less
water density, they
almost no
dissolve in water.
Good
soluble in alcohols.

Esters are of great practical importance

1. They are used in industry in
as solvents and intermediates
products in the synthesis of various
organic compounds.
2. Esters with a pleasant smell
used in perfumery and food
industry.
3. Esters often serve as starting materials
substances in the production of many
pharmaceutical preparations.

Fats

CH2-O-CO-R1 - esters
triatomic
I
glycerin alcohol and
CH-O-CO-R2
higher monatomic
I
CH2-O-CO-R3, carboxylic acids.
where R1, R2 and R3 are radicals (sometimes different)
fatty acids.

The common name for these compounds is triglycerides.

From the history:

First
chemical
fat composition
identified in
the beginning of the past
century french
chemist Michel
Eugene Chevrel

From the history:

What is in the composition of fats
and oils included
glycerin, for the first time
found out in 1779
famous swedish
chemist
Carl Wilhelm
Scheele.

Composition of fats

Fats may contain residues
saturated and unsaturated acids,
containing an even number of atoms
carbon and unbranched carbon
skeleton.
Natural fats are usually
mixed esters, i.e. them
molecules are made up of different
carboxylic acids.

Physical properties of fats:

Fats are insoluble in water, but readily soluble in
organic solvents - benzene, hexane. (This
ability is used to clean clothes from
fat spots)
Their density is less than 1g/cm3
If at room temperature they have solid
state of aggregation, then they are called fats, and if
liquid, then oils.
Fats have low boiling points.
With an increase in the length of the hydrocarbon radical, the temperature
fat melting increases.

Fat classification

Fats \u003d higher limiting carboxylic acids + glycerin

The fats formed
marginal
acids (butyric,
palmitic,
stearic, etc.),
have, as a rule,
hard
consistency.
These are animal fats.
origin.
beef, pork,
lamb, etc.

Fat classification:
Animal fats are mostly solid
or semi-liquid substances:
creamy
oil,
animal
fat, fish
fat, etc.

Fats = higher unsaturated carboxylic acids + glycerin

If in the composition of fat
contains remnants
unsaturated acids
(oleic and linoleic),
they represent
viscous liquids are oils.
These are: linen, hemp,
sunflower, olive,
soy, corn, etc.

Fat classification:

Vegetable fats are called oils.
These are usually liquid substances:
sunflower, olive, linseed, castor
oils, etc.

hydrogenation reaction
Liquid fats are converted into
solid by reaction
hydrogenation
(hydrogenation).
At the same time, hydrogen
joins double
connection contained in
hydrocarbon radical
oil molecules.

Chemical properties of fats

Hydrogenation of fats:
CH3
CH3
CH3

Chemical properties of fats

Hydrolysis (saponification with water and alkalis -
caustic soda or caustic potash).

Hydrogenation product of oils - hard fat
(artificial lard, lard). Margarine -
edible fat, consists of a mixture
hydrogenated oils (sunflower,
corn, cotton, etc.), animal fats,
milk and flavoring
additives (salt,
sugar, vitamins
and etc.).

Fats as esters
a reversible reaction
hydrolysis catalyzed
mineral acids. At
participation of alkalis hydrolysis
fat occurs irreversibly.
Products in this case
are soaps - salts of higher
carboxylic acids and alkaline
metals.

Sodium salts -
hard soaps,
potassium - liquid.
alkaline reaction
hydrolysis of fats, and
in general, all complex
ethers is called
also saponification.

Fats get:

Separation. It is the most
effective method of cleaning fats.
By rendering.
Hydrogenation. Hydrogenation is carried out in
special autoclaves. Used this
process for producing margarine.
Extraction or pressing.
The essence of the pressing process is
in squeezing oil from crushed seeds.

The use of fats

In medicine
Application
for food
Production
soap
Fats
Production
candles
Feed for
animals
AT
Production Production
paints
perfumery
glycerine

The value of fats:

Fats are of great importance in
human life: they perform very
important functions in the body such as
as energy, protective,
construction.

Conclusion:

1. Fats are trihydric alcohol esters
glycerin and fatty acids.
2. Fats are divided into animals and
vegetable.
3. Fats are obtained by rendering,
separation, hydrogenation,
pressing or extraction.
4. Fats in the human body perform
energy, protective, construction
functions.
5. The use of fats is varied.

Task number 1

Make formulas and give names
ethers formed
1 option:
butanoic acid and
methyl alcohol;
Option 2:
methane acid and propyl
alcohol;

Answer task number 1

1 option:
O
CH3 - CH2 - CH2 - COOH + CH3-OH → CH3 - CH2 - CH2 - C
+ H 2O
butanoic acid
methanol
methyl ester \
butanoic acid O - CH3
Option 2:
O
O
//
H - C + CH3 - CH2 - CH2 - OH → H - C
+ H 2O
\
propanol
\
HE
O - CH 2 - CH2 - CH3
methane
methane propyl ether
acid
acids

Task number 2
Finish the reaction, name the resulting substances
1 option:
C5H11COOH + C4H9OH →
Option 2:
C7H13COOH + C2H5OH →

Answer task number 2

Option 1: Saratov region
Position: chemistry teacher
Additional information: site
http://kalitina.okis.ru/
mini site
http://www.nsportal.ru/kalitina-tamara-mikhailovna

Fats are esters of glycerol and higher monohydric carboxylic acids.

The common name for such compounds is triglycerides or triacylglycerols, where acyl is a carboxylic acid residue -C(O)R.

The composition of natural triglycerides includes residues of saturated acids (palmitic C15H31COOH, stearic C17H35COOH) and unsaturated acids (oleic C17H33COOH, linoleic C17H29COOH).

Vegetable fats - oils (sunflower, soybean, cottonseed, etc.) - liquids (exception - coconut oil). The composition of triglyceride oils includes residues of unsaturated acids.

Liquid fats are converted into solids by a hydrogenation reaction.

The product of hydrogenation of oils is solid fat (artificial lard, lard). Margarine - edible fat, consists of a mixture of hydrogenated oils (sunflower, corn, cottonseed, etc.), animal fats, milk and flavorings (salt, sugar, vitamins, etc.).

Fats as esters are characterized by a reverse hydrolysis reaction catalyzed by mineral acids. With the participation of alkalis, the hydrolysis of fats occurs irreversibly. The products in this case are soaps - salts of higher carboxylic acids and alkali metals.

Sodium salts are soap solids, potassium salts are liquid. The reaction of alkaline hydrolysis of fats, and in general of all esters, is also called amilennyam.

Fats are widely distributed in nature. In plants, they accumulate mainly in the nasinny, in the fetal pulp, in animal organisms - in the connective, subcutaneous and adipose tissue.

Fats are high calorie foods. Some fats contain vitamins A, D (for example, fish oil, especially cod oil), E (cotton, corn oil).

Fats are distinguished by good digestibility, which depends on the type and consistency of the fat. Liquid fats and fats with a lower melting point are better absorbed. Fats are of great importance in the national economy. They are used in perfumery, leather and paint industries, in the production of soap, margarine, etc., which is determined by the peculiarity of their physical and chemical properties.

For the first time, the building of fat was elucidated in 1811 by the French scientist Chevrel, and in 1854, the French scientist Berthelot synthesized fat by heating glycerol with macromolecular acids.

The composition of glycerides of fats includes about 50 different residues of predominantly macromolecular acids. Almost all of these acids have a pair number of carbon atoms and a straight chain. Most often there are acids with 16 and 1118 carbon atoms in the molecule.

physical properties. The consistency of fat depends on the quantitative and qualitative composition of its input acid residues. The density of fats is less than 1, on average 0.9 - 0.95.

Fats have a number of peculiar specific properties.
1. All fats have an oily texture.
2. The melting point of fat is determined by the percentage of solid saturated acids.
3. The solidification temperature of fats is 5-10 rpm lower than their melting point.
4. Fats are insoluble in water, but soluble in a number of organic solvents (ether, gasoline, etc.). They are able to dissolve essential oils and some dye substances, such as carotene - the paint substance of carrots and tomatoes.
5. Fats are bad conductors of heat.
6. For fats, the characteristic ability to emulsify, that is, the formation of emulsions with water. To obtain emulsions, a mixture of fat and water is subjected to prolonged mechanical or stirring shaking. As a result, there is a dispersion (fine zdribnyuvannya) fat, while the total surface of the fat increases dramatically. Many foodstuffs are emulsions: milk, butter, margarine, mayonnaise, ice cream, etc. Emulsification of fat causes turbidity of meat broths (especially with strong boiling).
7. The ability of oils to form emulsions is used in the preparation of cosmetic creams on a fat basis, when fattening fur skins and leather.

Getting fat. The synthesis of fats is not yet economically profitable. Most fats come from natural sources. In this case, one of the following methods is used: 1) rendering - heating animal tissues4 2) pressing - pressing heated vegetable nasin under pressure; 3) extraction - the dissolution of fats in chemical solvents followed by their exposure.

Fats are of great biological importance. They perform different functions in the body. Fats protect the body from heat loss because they are a poor conductor of heat. Part of the fat is used to build cells (structural fat), part is deposited as a reserve reserve substance (reserve fat). Fat protects some organs (for example, the liver) from mechanical influences, because it has a certain elasticity. Fats in the body can be formed not only from fats that come with food, but also as a result of synthesis from carbohydrates and proteins.

Soap history. In ancient times, hairs were smeared with oils and plowed for beauty. In the days of the complaint, the chairman was sprinkled with ashes. And then - a strange thing - the fat was easily washed off, the hair became clean, shiny. After all, ashes in combination with oils are the prototype of soap.

This property was used four millennia ago, creating a soapy semi-liquid substance "sapo". It was used not so much for hygienic as for cosmetic purposes. Sticky, which dries easily, which is quickly washed off, the mass was used for styling hair. Remember the wise constructions on their heads and the beards twisted into small bundles in the images of the ancient Babylonians.

As you already know, a common way to make esters is through a process called the esterification reaction. Let us recall once again how the equation of this reaction is written in general form:

This reaction is reversible. The reaction products can interact with each other to form the initial substances - alcohol and acid. Thus, the reaction of esters with water - ester hydrolysis - is the reverse of the esterification reaction. The chemical equilibrium, which is established when the rates of direct (esterification) and reverse (hydrolysis) reactions are equal, can be shifted towards the formation of an ester with the help of water-removing agents, for example, with the help of concentrated sulfuric acid, and towards the hydrolysis of an ester - in the presence of alkali.

Esters are widely distributed in nature. The specific aroma of berries, fruits and fruits is largely due to representatives of this class of organic compounds (Fig. 57).

Rice. 57.
Esters in nature

Esters of fatty acids and alcohols with long hydrocarbon radicals are called waxes.

Esters are widely used in engineering and various industries. They are good solvents for organic compounds. Their density is less than the density of water, and they practically do not dissolve in it. Thus, esters with a relatively small molecular weight are flammable liquids with low boiling points and smell of various fruits. They are used as solvents for varnishes and paints, flavors of food products (Fig. 58).

Rice. 58.
The use of esters:
1 - medicines; 2, 3 - perfumery and cosmetics; 4 - synthetic and artificial fibers; 5 - varnishes; 6 - production of beverages and confectionery

The most important representatives of natural esters are fats (Fig. 59).

Rice. 59.
Fats

The composition and structure of fats can be reflected by the general formula

where R, R", R" are the radicals that make up the higher carboxylic acids: butyric (-C 3 H 7), palmitic (-C 15 H 31), stearic (-C 17 H 35), oleic (-C 17 H 33), linoleic (-C 17 H 31), etc.

The composition of fats may include residues of saturated and unsaturated acids containing an even number of carbon atoms and an unbranched carbon skeleton (Fig. 60). Natural fats, as a rule, are mixed esters, that is, their molecules are formed by various carboxylic acids.

Rice. 60.
Scale model of a fat (tristearate) molecule

Fats formed by saturated acids (butyric, palmitic, stearic, etc.). usually have a firm texture. These are fats of animal origin (with the exception of liquid fish oil). With an increase in the length of the hydrocarbon radical, the melting point of fat increases. If the fat contains residues of unsaturated acids (oleic and linoleic), they are viscous liquids, which are often called oils. Oils are liquid fats of vegetable origin (the exception is solid Palm oil): linseed, hemp, sunflower, olive, soybean, corn, etc.

Fats are insoluble in water, but readily soluble in organic solvents - benzene, hexane.

The composition of fats determines their physical and Chemical properties. It should be expected that fats containing residues of unsaturated carboxylic acids are characterized by all reactions of this type of compounds. They decolorize bromine water, enter into other addition reactions. Of these, the most important reaction in practical terms is the hydrogenation of fats.

Solid esters are obtained by hydrogenation of liquid fats. It is this reaction that underlies the production of solid fat from vegetable oil - margarine. Conventionally, this process can be described by the reaction equation, for example:

All fats, like other esters, undergo hydrolysis. For example:

Recall that the hydrolysis of esters is a reversible reaction. To shift the equilibrium towards the products of hydrolysis, it is carried out in an alkaline medium (in the presence of alkalis or alkali metal carbonates, for example, soda Na 2 CO 3). In this case, hydrolysis proceeds irreversibly and results in the formation of not carboxylic acids, but their salts, which are called soaps.

Therefore, the hydrolysis of fats in an alkaline medium is called saponification of fats.

When fats are saponified, glycerol and soaps are formed - sodium or potassium salts of higher carboxylic acids.

Soap making is one of the most ancient chemical syntheses. Of course, this process is much "younger" than getting ethyl alcohol. When the Germanic tribes in Caesar's time boiled goat's fat with potash (the technical name for potassium carbonate) washed from the ashes of fires, they carried out the same reaction that is now carried out on a grand scale by modern soap makers, namely, the alkaline hydrolysis of fats (saponification):

The soap we use is a mixture of salts, since the fat from which it is obtained contains residues of various acids. Sodium salts of higher acids RCOONa have a solid state of aggregation, and potassium salts RCOOK - liquid ( liquid soap). In the manufacture of soap, fragrant substances, glycerin, dyes, antiseptics, and plant extracts are added to it. However, from a chemical point of view, all soaps are the same (dissociate as strong electrolytes according to the equation RCOONa → RCOO - + Na +) and the nature of their action is the same in all cases.

Cleansing action of soap difficult process. The salt molecule of a higher carboxylic acid has a polar ionic part (-COO - Na +) and a non-polar hydrocarbon radical containing 12-18 carbon atoms. The polar part of the molecule is soluble in water (hydrophilic), and the non-polar part is soluble in fats and other low-polar substances (hydrophobic) (Fig. 61).

Rice. 61.
Model of sodium stearate molecule in water

Under normal conditions, particles of fat or oil stick together, forming a separate phase in the aquatic environment. In the presence of soap, the picture changes dramatically. The non-polar ends of the soap molecule are immersed in the oil droplets, while the polar carboxylate anions remain in the aqueous solution. As a result of the repulsion of like charges on the surface of the oil, it breaks up into tiny particles, each of which has an ionic shell of -COO - anions. The presence of this shell prevents the particles from coalescing, resulting in the formation of a stable oil-in-water emulsion. The emulsification of fat containing dirt determines the cleansing effect of soap (Fig. 62).

Rice. 62.
Emulsification of oil in water in the presence of fat

In hard water containing Ca 2+ and Mg 2+ ions, soap loses its washing power. This is due to the fact that calcium and magnesium salts of higher carboxylic acids are insoluble in water:

Instead of foam, sediment flakes form in the water, and the soap is used up uselessly.

Synthetic detergents (Fig. 63) - modern washing powders - are deprived of this drawback.

Rice. 63.
Synthetic detergents

The principle of action of synthetic detergents is exactly the same as that of soap, but they have significant advantages. First, their solutions are neutral, not alkaline. Secondly, synthetic detergents remain effective in hard and even sea water, since their calcium and magnesium salts are soluble. However, detergent residues in wastewater biodegrade very slowly and cause environmental pollution.

New words and concepts

1. esterification reaction.
2. Esters: finding in nature and application.
3. Fats.
4. Chemical properties of fats: hydrogenation of vegetable oils, hydrolysis, saponification.
5. Soap.
6. Cleansing action of soap.
7. Synthetic detergents.

Questions and tasks

1. What substances are called: a) esters; b) fat?
2. Expand the biological role of esters in wildlife. Use your knowledge of biology to answer.
3. Name the areas of application of esters in technology and the national economy.
4. What is the structural difference between liquid fats and solid fats?
5. How to empirically distinguish between machine and vegetable oils?
6. What is margarine? How is it received?
7. What are soaps? How are they received? Why is the reaction of alkaline hydrolysis of fats called saponification?
8. What is the difference between sodium soaps and potassium soaps?
9. What is called hard water? What harm does hard water do? How to eliminate water hardness?
10. What are the advantages of synthetic detergents (washing powders) over soaps? What are their shortcomings?
11. As a result of the esterification reaction, 200 g of ethyl acetate were obtained from 150 ml of anhydrous acetic acid (density 1 g/ml). Calculate the mass fraction of the yield of the reaction product from the theoretically possible.
12. Calculate the mass of glycerol that can be obtained from 17.8 kg of natural fat containing 97% tristearate.

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Slides captions:

Complex ethers. Fats. Soap. Lesson 21 Grade 10 (basic) P.13 R–COOR "

The general formula of esters where R are radicals

Esters are derivatives of carboxylic acids in which the hydrogen atom of the carboxyl group is replaced by a hydrocarbon radical. Their composition corresponds to the general formula R-COOR"

The esterification reaction is a reaction between alcohols and acids, as a result of which esters are formed and water is released (from Latin ether - ether). The catalysts are mineral acids.

Hydrolysis This reaction is reversible. The reverse process - the splitting of an ester by the action of water to form a carboxylic acid and an alcohol - is called ester hydrolysis.

Specific aroma of berries, fruits and fruits Esters are widely distributed in nature. The specific aroma of berries, fruits and fruits is largely due to representatives of this class of organic compounds. Esters of lower carboxylic acids and lower monohydric alcohols have a pleasant smell of flowers, berries and fruits.

Waxes Esters of fatty acids and alcohols with long hydrocarbon radicals are called waxes. For example, beeswax contains an ester of palmitic acid and myricyl alcohol CH3(CH2)14–CO–OCH2(CH2)29CH3.

Complex ethers. Physical properties Esters are liquids with pleasant fruity odours. Their density is less than the density of water, they practically do not dissolve in water. X are well soluble in alcohols.

Esters are of great practical importance. They are used in industry as solvents and intermediates in the synthesis of various organic compounds. Esters with a pleasant smell are used in perfumery and the food industry. Esters are often used as starting materials in the manufacture of many pharmaceuticals.

Fats CH 2 -O-CO-R 1 I CH-O -CO-R 2 I CH 2 -O-CO-R 3 where R 1 , R 2 and R 3 are radicals of (sometimes different) fatty acids. - esters of trihydric alcohol glycerol and higher monohydric carboxylic acids.

The common name for these compounds is triglycerides.

From history: For the first time chemical composition fats were identified at the beginning of the last century by the French chemist Michel Eugene Chevrel

From history: The fact that glycerin is included in the composition of fats and oils was first discovered in 1779 by the famous Swedish chemist Carl Wilhelm Scheele.

The composition of fats The composition of fats may include residues of saturated and unsaturated acids containing an even number of carbon atoms and an unbranched carbon skeleton. Natural fats are usually mixed esters, i.e. their molecules are formed by various carboxylic acids.

Physical properties of fats: Fats are insoluble in water, but readily soluble in organic solvents - benzene, hexane. (this ability is used to clean clothes from grease stains) Their density is less than 1 g / cm 3 If at room temperature they have a solid state of aggregation, then they are called fats, and if they are liquid, then they are called oils. Fats have low boiling points. With an increase in the length of the hydrocarbon radical, the melting point of fat increases.

Fat classification

Fats = higher saturated carboxylic acids + glycerin Fats formed by saturated acids (butyric, palmitic, stearic, etc.) usually have a solid consistency. These are animal fats. Beef, pork, lamb, etc.

Animal fats are most often solid or semi-liquid substances: Classification of fats: butter, lard, fish oil, etc.

Fats \u003d higher unsaturated carboxylic acids + glycerin If the fat contains residues of unsaturated acids (oleic and linoleic), they are viscous liquids - oils. These are: linseed, hemp, sunflower, olive, soy, corn, etc.

Vegetable fats are called oils. These are usually liquid substances: sunflower, olive, linseed, castor oils, etc. Classification of fats:

Liquid fats are converted into solid ones by a hydrogenation reaction (hydrogenation). In this case, hydrogen is added to the double bond contained in the hydrocarbon radical of the oil molecules. hydrogenation reaction

Chemical properties of fats Hydrogenation of fats: CH 3 CH 3 CH 3

Chemical properties of fats Hydrolysis (saponification with water and alkalis - caustic soda or caustic potash).

The product of hydrogenation of oils is solid fat (artificial lard, lard). Margarine is an edible fat that consists of a mixture of hydrogenated oils (sunflower, corn, cottonseed, etc.), animal fats, milk and flavorings (salt, sugar, vitamins, etc.).

Fats as esters are characterized by a reversible hydrolysis reaction catalyzed by mineral acids. With the participation of alkalis, the hydrolysis of fats occurs irreversibly. The products in this case are soaps - salts of higher carboxylic acids and alkali metals.

Sodium salts are solid soaps, potassium salts are liquid. The reaction of alkaline hydrolysis of fats, and in general of all esters, is also called saponification.

Fats are obtained: Separation. It is the most effective method of cleaning fats. By rendering. Hydrogenation. Hydrogenation is carried out in special autoclaves. This process is used to produce margarine. Extraction or pressing. The essence of the pressing process is the extraction of oil from crushed seeds.

Application of fats Fats Application in food Production of soap Production of paint In medicine Animal feed Production of candles Production of glycerin In perfumery

The value of fats: Fats are of great importance in human life: they perform very important functions in the body, such as energy, protective, building.

Conclusion: Fats are esters of the trihydric alcohol glycerol and fatty acids. Fats are divided into animal and vegetable. Fats are obtained by rendering, separation, hydrogenation, pressing or extraction. Fats in the human body perform energy, protective, building functions. The use of fats is varied.

Task number 1 Make formulas and give names to the esters formed by option 1: butanoic acid and methyl alcohol; Option 2: methane acid and propyl alcohol;

Answer task number 1 Option 1: O // CH 3 - CH 2 - CH 2 - COOH + CH 3 -OH → CH 3 - CH 2 - CH 2 - C + H 2 O butanoic acid methanol methyl ester \ butanoic acid O - CH 3 2 option: O O // // N - C + CH 3 - CH 2 - CH 2 - OH → H - C + H 2 O \ propanol \ OH O - CH 2 - CH 2 - CH 3 methane propyl ether methanoic acid

Finish the reaction, name the resulting substances Option 1: C 5 H 11 COOH + C 4 H 9 OH → Option 2: C 7 H 13 COOH + C 2 H 5 OH → Task No. 2

Answer task No. 2 Option 1: C 5 H 11 COOH + C 4 H 9 OH → C 5 H 11 COOS 4 H 9 + H 2 O Option 2: C 7 H 13 COOH + C 2 H 5 OH → C 7 H 13 COOS 2 H 5 + H 2 O

Task №3 Which of the following structures corresponds to a fat molecule? A B C Answer: B

Task number 4 Which of the following fats is liquid?

Homework Learn P.13 Exercises 1-10 (oral) Task No. 11,12 p.100

Sources images.yandex.ru/ school.xvatit.com/ Drawings - Multimedia training complex “1C: Educational collection. Organic chemistry grades 10-11