Solubility
+
Melting
Point
Of
Fatty
Acids
Solubllty
decreases
as
the
chain
length
Increases
Butter
,
"
Melting
Point
←
f-
t4
Decreases
as
the
chain
length
decreases
saturated
"
Decreases
as
the
number
of
double
bonds
Increases
60
-
capncaaa
"
"
◦
nooapr
"
"
°
-
~rr¥oH
~~TÉo~r0H
OH
20
-
µ
,a
,
µ
,
.mn
.ua
,
µ;,,_
~~~ÑoH
~~~%07¥0H
Oleic
acid
Elaldlc
acid
Conformation
Of
Fatty
Acids
É^→;→~-~~-
on
Linoleic
acid
a-
Linolenic
acid
Saturated
chain
tends
to
adopt
extended
conformations
←
Éʰ~L%+
,
ay
,
-15%+1
{
Double
bonds
in
natural
unsaturated
fatty
acids
commonly
CIS
double
bond
µ
'
ctounainre
"g¥a%:%¥
µ
:-&
;¥Fq;É
,
"
"
"
s
configuration
ckinks-necno.in
,
unsaturated
group
carbon
"
"
¥É¥¥¥•%@
"
"
••:&÷:•÷!÷•
:*
,
Trans
double
bond
§
trans
*¥i¥i¥i¥i¥i¥iÉ-¥
.
¥iiÉ÷¥É¥-◦
"
Trans
-
Linoleic
acid
>
a.
un
,
.name
¢g
y
,
gaga
margarine
)
{
Hydrocarbon
§
Melting
Point
and
Double
Bonds
chain
q§§%
.
%¥ˢ÷••¥
;
saturated
fatty
acids
pack
in
a
fairly
orderly
way
saturated
unsaturated
Extensive
favorable
interactions
Unsaturated
Clsfattyacldspacklessoderlyduetothekink
saturated
Mixture
of
saturated
and
fatty
acids
unsaturated
fatty
acids
Less
-
extensive
favorable
interactions
•
•
•
as
G@asOasCpgqqgggostaiaesiess-inermaieneross-ioasruriasor.e
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"
"§§;!¥§g;¥↑;;•↑§gqg§
§;;!qj¥!&¥%qg!•¥
¥gÑ!;q¥g,µ§
;!
Unsaturated
cis
fatty
acids
have
a
lower
melting
point
Trans
Fatty
Acids
Form
by
partial
dehydrogenation
of
unsaturated
fatty
acids
Increases
shelf-life
/
stability
at
high
temps
of
011s
used
via
cooking
unsaturated
saturated
Fat
Trans
Fat
fat
↓
↓
↓
•-•;•-%É%÷:i•
.
.
Tran s
double
bond
allows
a
fatty
acid
to
adopt
an
extended
conformation
Examples
Examples
Examples
↓
↓
CISFAT
__
GOOD
Atmonds
Beef
cookies
can
pack
more
regularly
+
show
higher
melting
points
than
01s
forms
vegetables
Butter
Donuts
•
•
fish
Pizza
cakes
•
-
!•\•¥•\%•
-
•
CONSUMPTION
Increases
RISK
of
cardiovascular
disease
°
"
"
"
"
icecream
Fries
•
•
Health
Effects
Health
Effects
Health
Effects
TRANSFAT
-_
BAD
↓
↓
↓
Avoi d
deep
frying
partially
hydrogenated
vegetable
0115
Raises
'
good
'
raises
bad
raises
"
bad
'
cholesterol
cholesterol
cholesterol
levels
levels
levels
•
-
,%\§-•_←%•\•-•
Current
trend
:
reduced
in
foods
•
•
•
•
SATURATED
FAT
-_
BAD
