Table of contents

1. A Review of General Chemistry5h 5m
2. Molecular Representations1h 14m
3. Acids and Bases2h 46m
4. Alkanes and Cycloalkanes4h 17m
5. Chirality3h 39m
6. Thermodynamics and Kinetics1h 22m
7. Substitution Reactions1h 48m
8. Elimination Reactions2h 30m
9. Alkenes and Alkynes2h 9m
10. Addition Reactions3h 19m
11. Radical Reactions1h 58m
12. Alcohols, Ethers, Epoxides and Thiols2h 42m
13. Alcohols and Carbonyl Compounds2h 17m
14. Synthetic Techniques1h 26m
15. Analytical Techniques:IR, NMR, Mass Spect7h 3m
16. Conjugated Systems6h 13m
17. Ultraviolet Spectroscopy51m
18. Aromaticity2h 34m
19. Reactions of Aromatics: EAS and Beyond5h 1m
20. Phenols55m
21. Aldehydes and Ketones: Nucleophilic Addition4h 56m
22. Carboxylic Acid Derivatives: NAS2h 51m
23. The Chemistry of Thioesters, Phophate Ester and Phosphate Anhydrides1h 10m
24. Enolate Chemistry: Reactions at the Alpha-Carbon1h 53m
25. Condensation Chemistry2h 9m
26. Amines1h 43m
27. Heterocycles2h 0m
28. Carbohydrates5h 53m
29. Amino Acids4h 20m
30. Peptides and Proteins2h 42m
31. Catalysis in Organic Reactions1h 30m
32. Lipids 2h 50m
33. The Organic Chemistry of Metabolic Pathways2h 52m
34. Nucleic Acids1h 32m
35. Transition Metals6h 14m
36. Synthetic Polymers1h 49m

32. Lipids

Physical Properties of Fatty Acids

Organic Chemistry

32. Lipids

Physical Properties of Fatty Acids

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Multiple Choice

The fatty acid percentage composition from various commercially available oils is given below. Based on what you know about fatty acids, determine which of the following would have the highest melting point?

Source A

Source B

Source C

Source D

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Verified step by step guidance

Identify the types of fatty acids present in each source. Saturated fatty acids include Palmitic, Stearic, and Arachidic acids, while unsaturated fatty acids include Palmitoleic, Oleic, and Arachidonic acids.

Recall that saturated fatty acids generally have higher melting points than unsaturated fatty acids due to their ability to pack closely together, resulting in stronger van der Waals forces.

Examine the table to determine the percentage composition of saturated fatty acids in each source. Source C has the highest percentage of saturated fatty acids (44% Palmitic, 22% Stearic, and 21% Arachidic).

Consider the impact of unsaturated fatty acids on melting point. Unsaturated fatty acids, especially those with multiple double bonds like Arachidonic acid, tend to lower the melting point due to kinks in their structure that prevent tight packing.

Conclude that Source C, with the highest percentage of saturated fatty acids and no unsaturated fatty acids, would have the highest melting point among the given sources.