Unit III: Fats and Oils
Study the structure, properties, reactions, stability and analytical evaluation of fats, oils and fatty acids through syllabus-aligned, exam-oriented lessons.
A. Fundamentals of Fats and Oils
Fats, Oils and Fatty Acids
Learn the structure, sources and classification of fats, oils and fatty acids, including saturated, unsaturated and essential fatty acids.
B. Chemical Reactions
Reactions of Fatty Acids
Explore important reactions of fatty acids involving the carboxyl group and hydrocarbon chain, with reaction conditions and products.
Hydrolysis and Hydrogenation of Oils
Understand the hydrolysis and catalytic hydrogenation of oils, including their reaction conditions, products and applications.
Saponification of Fats and Oils
Study the alkaline hydrolysis of triglycerides, soap formation, the saponification mechanism and the salting-out process.
C. Stability and Functional Behaviour
Rancidity of Oils
Learn the types, causes and mechanisms of rancidity, along with practical methods used to prevent deterioration of oils.
Drying Oils: Definition, Mechanism, Classification, Examples and Uses
Understand how unsaturated oils absorb oxygen and form protective films, along with their classification, examples and uses.
D. Analytical Constants
Acid, Saponification and Ester Values
Learn the principles, procedures, calculations and significance of acid value, saponification value and ester value.
Iodine, Acetyl and Reichert–Meissl Values
Explore how iodine, acetyl and Reichert–Meissl values measure unsaturation, hydroxyl groups and volatile fatty acids in oils and fats.