Part A How do trans fats complicate the previous description of saturated and un
ID: 146570 • Letter: P
Question
Part A
How do trans fats complicate the previous description of saturated and unsaturated fats?
How do trans fats complicate the previous description of saturated and unsaturated fats?
Trans fats are unsaturated because they have one double bond, but they have physical characteristics similar to saturated fats because they have only one double bond, which cannot change the physical characteristics significantly. Trans fats are unsaturated because they have one or more double bonds, but their molecules are straight due to that they have been generated from newly synthesized saturated fats. Trans fats are unsaturated because they have one or more double bonds, but they have physical characteristics similar to saturated fats because they have almost the same amount of hydrogen atoms as saturated fats have. Trans fats are unsaturated because they have one or more double bonds, but they have physical characteristics similar to saturated fats due to the trans double bond that straightens the hydrocarbon chain. Carboxyl H,C H,C Kinks may form Hydrocarbon hydrocarbon Saturated fatty acid Unsaturated fatty acidExplanation / Answer
Trans fats are unsaturated because they have one or more double bonds, but they have physical characteristics similar to saturated fats due to the trans double bond that straightens the hydrocarbon chain.
Trans fats are produced during partial hydrogenation of unsaturated fats. Industrial hydrogenation of unsaturated fats is done to increase their shelf life as it prevents rancidity . It also makes the fat desirable in baking industry as it is solid at room temperature and melts as temperature is raised similar to saturated fats. The aim of partial hydrogenation is to add hydrogen atoms at double bonds and saturate them with hydrogens . At times this process causes twisting of double bonds into trans configuration instead of addition of hydrogen. This leads to production of trans fats
In trans configuration hydrogen atoms attached to a double bond carbon atoms are on the opposite side which makes the molecule straighter. Straighter fats can pack more closely and become solids at room temperature similar to saturated fats.
In Cis- configuration Hydrogen atoms are on the same side and this cause introduction of kinks in the fats structure preventing them to pack closely and remain liquid at room temperature.