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These are the following questions with regards to the Saponification of Esters, Fats, and
Oils together with its corresponding results dependent on the experiment that was done:
For the Part A of the experiment, the mixture ended up with a paste-like
mixture before adding 150 mL of NaCl. Moreover, the soap also formed
precipitates. This circumstance was able to create the crude soap needed for the
next procedure. According to Food Laboratory Science, the production of soap
starts with an understanding of esters. All fats & oils share a common molecular
functional group. Whether it’s an animal fat or a vegetable oil, all of these
substances can be classified as triglycerides. Triglycerides are composed of three
esters linked together through a common backbone and just as esters, it can be made
by the combination of an alcohol and a carboxylic acid, the reverse reaction can
also occur. In a process known as saponification, triglycerides can be cleaved along
the ester functional groups to produce glycerol (a molecule containing three alcohol
functional groups) and the basic form of fatty acids (long chain carboxylic acids
which have been deprotonated). This is the fundamental reaction behind the
production of soap. Starting with a fat or oil, a basic reagent (like sodium hydroxide,
NaOH) is added to fragment the triglyceride into its components.
For the Part B of the experiment, the fatty acids present in soap are already
produced and it was visible to the naked eye. After dissolving the soap, a layer of
fatty acids were formed on top of the mixture.
After finishing all the procedures with regards to dissolving soap and the
addition of 8 mL of 6 N Sulfuric Acid (H2SO4). Due to this, the layer of fatty acids
was formed. Moreover, the mixture was cooled for 15 minutes to solidification of
the layer. In addition, the Sulfuric Acid (H2SO4) served as the the catalyst in the
experiment. Similarly, the resulting fatty acid exists as a salt—what we call soap.
4. Discuss the result on the test for unsaturated fatty acid (V).
BIBLIOGRAPHY
1. Free Fatty Acids test in Oils and Fats. (n.d.). Retrieved from
https://www.cdrfoodlab.com/foods-beverages-analysis/ffa-fats-oils/.