Questions tagged [fats]
Fats are triesters of glycerol and fatty acids. They are generally soluble in organic solvents.
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Are there super(calorie-)dense foods?
It’s commonly reported that there are 9 kilocalories per gram of fat, 7 per gram of alcohol, and 4 per gram of carbohydrates or protein. But these figures (with the exception of that for alcohol, ...
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How does fat affect the precipitation of proteins?
I am doing an experiment using milk, heavy cream, and vinegar. We are trying to precipitate proteins from milk and heavy cream.
When I did the experiment with milk, it was very quick reaction and ...
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Which is better: iodine number or bromine number?
The degree of unsaturation of fats can be determined with the help of two type of scale namely iodine number and bromine number.
Generally, iodine number is more preferred over bromine number (Is ...
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What exactly happens when vegetable oil is partially hydrogenated?
My current assumption is that partial hydrogenation requires a polyunsaturated fat, because partial implies at least one but not all, which means there must be at least two double bonds in the fat, ...
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Why are trans fats worse than saturated fats?
Saturated fat molecules have no double-bonded carbons, so they are long and straight, which means they stack easier and tend to form solids at room temperature, and solids are better at forming ...
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What causes straight fatty molecules to form a lattice (e.g. saturated fats)?
What causes multiple chains of saturated fats to pack together and form a solid? It is said that because the chains are straight, they form a lattice and line up more easily.
But if I had a bunch of ...
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Trying to understand the causes and implications of kinks in fatty acid chains
I watched this video (The Deal with Fat by SciShow):
https://www.youtube.com/watch?v=mvvx2yQRbzQ
To summarize the main points I want to discuss:
Saturated fats are chains without any double-bonds ...
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Why are fats glossy?
I am talking about the standard fats we see in everyday use (triglycerides). It seems that no matter what the composition, saturated or unsaturated, all fats are glossy when liquid. I don't know if ...
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Does solid fat float in liquid fat?
Ice floats in its liquid state, water, because it is less dense, and I know fat also floats in water BUT will a piece of fat dropped into a pot of melted fat also float? or will it sink and what is it ...
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Solubility of cholesterol and phospholipids in acetone
I'm having difficulty with this specific part of an assignment. I know that it is to do with polarities of the different parts of cholesterol and that it is because cholesterol is amphiphilic, but I ...
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Why is peanut butter viscous?
Why is it that when you chop peanuts, a highly viscous paste is created?
Im assuming that the reason that chopped peanuts dont become just dust is because we cannot chop finely enough, but what ...
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Is it possible to make a fuel cell that runs on triglyceride?
I apologize if this is a silly question. The reason I ask is I'm wondering if it would be possible to build a fuel cell that runs on body fat. I know ones for butane exist, could they work for this? ...
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Energy in molecules
A textbook states:
Fats also provide an efficient way to store energy over long time
periods, since they contain over twice as much energy per gram as
carbohydrates
What's the chemistry ...
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What is the density of carbohydrates/protein/fat? [closed]
As in weight per volume? I mean.. you always see them specified by weight but they have to have a volume, right?
I suppose different fat(for example) molecules would have different densities but then ...
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Why does olive oil make 90 degree grids on a nonstick pan?
Whenever I add olive oil to my cold nonstick pan and try to swirl it, it ends up making these 90-degree grids. Is this something to do with the oil, the pan, or the interaction between the two? I find ...
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