OIL AND FAT ( CPB 30203- Sem July 2011 ) TUTORIAL CHAPTER 1

1. List down all type edible oils and its source available in the world y y y y Vegetables Oils and Fats Land Animals Fats Marine Animals Fats Synthetic Fats 1. Vegetables Oils and Fats  Fruit Pulp / Mash fats y such as Palm Oil , Olive and avocado, coconut  Seed Kernel fats y Major source of oil and fats y such as palm kernel oil,, corn oil, sunflower oil and etc 2. Land Animals Fats  Lard-Hog (pig)  Tallow(cattle and sheep)  Milk or butter(cow) 3. State the method to differentiate types of edible oil.

3. Explain the lipid, glyceride, fatty acids and minor components are available in edible oil. Show the interconnection among these components. GLYCERIDE y Occurs about 97 % as triglycerides-triester of glycerols with fatty acids y 2% as diglycerides y 1% as monoglycerides  Tri, di and mono consists of 1 mol of glycerols esterified with 3mol, 2mol, or 1 mol of fatty acid FATTY ACID y Fatty acid that form the triglycerides of naturally occurring oil & fats with predominant even numbered, straight chain, aliphatic monocarboxylic acid with chain length ranging from C4 to C24 y Distinguish by:  Chain length  Number & position of double bonds  Position of the fatty acids within the glyceride molecule. y y y y y the simplest lipids that exhibit the above properties carboxylic acids with long hydrocarbon tail (fatty acids). usually contain an even number of carbons If double bonds are present (unsaturation), they're usually cis. pKa of fatty acids' carboxyl groups about 4.5

4. List down all application of oil palm tree. Palm oil, like other vegetable oils, can be used to create biodiesel, Vegetable Oil-Based as Engine Oils. Vegetable Oils in Paint and Coatings. Poly-Ol based products Food ingredients products

5. Sketch and name functional group of carboxylic acid.

carboxylic acid A carboxyl group (or carboxy) is a functional group consisting of a carbonyl (RR'C=O) and a hydroxyl (R-O-H), which has the formula -C(=O)OH, usually written as -COOH or -CO2H.

6. Write the names of carboxylic acid ranging from C8 to C20

7. Sketch and identify the saturated and unsaturated fatty acids.

8. Explain the behavior of saturated and unsaturated fatty acids y Unsaturated fatty acids differ in number and position of double bonds and its configuration. y Common fatty acid are know with trivial name such as: butyric, lauric, palmitic, oleic,stearic, linoleic, linolenic. y Crude oil contains significant amount of Free fatty acid(FFA) Therefore these oils are called unsaturated fats. Because of the kinks in the hydrocarbon tails, unsaturated fats cant pack as closely together, making them liquid at room temperature. Many people have heard that the unsaturated fats are healthier than the saturated ones. Hydrogenated vegetable oil (as in shortening and commercial peanut butters where a solid consistency is sought) started out as good unsaturated oil. However, this commercial product has had all the double bonds artificially broken and hydrogens artificially added (in a chemistry lab-type setting) to turn it into saturated fat that bears no resemblance to the original oil from which it came (so it will be solid at room temperature). In unsaturated fatty acids, there are two ways the pieces of the hydrocarbon tail can be arranged around a C=C double bond. In cis bonds, the two pieces of the carbon chain on either side of the double bond are either both up or both down, such that both are on the same side of the molecule. In trans bonds, the two pieces of the molecule are on opposite sides of the double bond, that is, one up and one down across from each other.

9.Explain about lipid and its physical and biochemical properties Lipids: Fats, Oils, Waxes, etc. All Lipids are hydrophobic: thats the one property they have in common. This group of molecules includes fats and oils, waxes, phospholipids, steroids (like cholesterol), and some other related compounds. Fats and oils are made from two kinds of molecules: glycerol (a type of alcohol with a hydroxyl group on each of its three carbons) and three fatty acids joined by dehydration synthesis. Since there are three fatty acids attached, these are known as triglycerides. Bread and pastries from a bread factory often contain mono- and diglycerides as dough conditioners. Can you figure out what these molecules would look like? The main distinction between fats and oils is whether theyre solid or liquid at room temperature, and this, as well soon see, is based on differences in the structures of the fatty acids they contain. Structure of Fatty Acids The tail of a fatty acid is a long hydrocarbon chain, making it hydrophobic. The head of the molecule is a carboxyl group which is hydrophilic. Fatty acids are the main component of soap, where their tails are soluble in oily dirt and their heads are soluble in water to emulsify and wash away the oily dirt. However, when the head end is attached to glycerol to form a fat, that whole molecule is hydrophobic.

Phospholipids Phospholipids are made from glycerol, two fatty acids, and (in place of the third fatty acid) a phosphate group with some other molecule attached to its other end. The hydrocarbon tails of the fatty acids are still hydrophobic, but the phosphate group end of the molecule is hydrophilic because of the oxygens with all of their pairs of unshared electrons. This means that phospholipids are soluble in both water and oil.

An emulsifying agent is a substance which is soluble in both oil and water, thus enabling the two to mix. A famous phospholipid is lecithin which is found in egg yolk and soybeans. Egg yolk is mostly water but has a lot of lipids, especially cholesterol, which are needed by the developing chick. Lecithin is used to emulsify the lipids and hold them in the water as an emulsion. Lecithin is the basis of the classic emulsion known as mayonnaise.

Our cell membranes are made mostly of phospholipids arranged in a double layer with the tails from both layers inside (facing toward each other) and the heads facing out (toward the watery environment) on both surfaces.

Steroids The general structure of cholesterol consists of two six-membered rings sideby-side and sharing one side in common, a third six-membered ring off the top corner of the right ring, and a five-membered ring attached to the right side of that. The central core of this molecule, consisting of four fused rings, is shared by all steroids, including estrogen (estradiol), progesterone, corticosteroids such as cortisol (cortisone), aldosterone, testosterone, and Vitamin D. In the various types of steroids, various other groups/molecules are attached around the edges. Know how to draw the four rings that make up the central structure. Lipoproteins are clusters of proteins and lipids all tangled up together. These act as a means of carrying lipids, including cholesterol, around in our blood. There are two main categories of lipoproteins distinguished by how compact/dense they are. LDL or low density lipoprotein is the bad guy, being associated with deposition of cholesterol on the walls of someones arteries. HDL or high density lipoprotein is the good guy, being associated with carrying cholesterol out of the blood system, and is more dense/more compact than LDL.

10. Explain non polar hydrophobic and polar hydrophilic tail? A hydrophilic molecule or portion of a molecule is one that is typically chargepolarized and capable of hydrogen bonding, enabling it to dissolve more readily in water than in oil or other hydrophobic solvents. Hydrophilic and hydrophobic molecules are also known as polar molecules and nonpolar molecules, respectively. Some hydrophilic substances do not dissolve. This type of mixture is called a colloid. Soap, which is amphipathic, has a hydrophilic head and a hydrophobic tail, allowing it to dissolve in both waters and oils. Nonpolar substances are hydrophobic and will not mix with water. Plasma membranes are composed largely of phospholipids which are composed of a polar, hydrophilic phosphate "head" and a hydrophobic fatty acid "tail." These molecules spontaneously arrange such that the heads point out toward the extracellular matrix (outside of the cell) and inwards toward the cytoplasm, with the fatty acid tails on the inside. Polar and charged particles (ions) cannot pass through the fatty acid region and need to be shuttled in through proteinaceous channels. Some of the most important chemicals used by our body are either polar or ionic (charged), so these are very critical for sustaining life. These include water, the potassium, sodium and calcium cations and the chloride and phosphate anions. Nonpolar substances can freely pass through. 11. Sketch palm oil fruit dissection diagram and label the parts 12. Describe the process of extraction oil from Oil Palm Fruits. 13. Why sterilization is crucial in extraction process of oil palm fruits 14. For DOBI analysis why 446 Nm absorbance was used to be the benchmark of the analysis. 15. How does oxidation process can cause poor bleachability of edible oil 16. Sketch and explain the Palm Oil Mill Effluent (POME). 17. Explain how anerobic process bacteria digested the waste. 18. Why the arrangement of POMEs pond should have anaerobic process pond at beginning and follow by aerobic process pond?