Table of contents

1. Matter and Measurements4h 31m
2. Atoms and the Periodic Table5h 23m
3. Ionic Compounds2h 18m
4. Molecular Compounds2h 18m
5. Classification & Balancing of Chemical Reactions3h 17m
6. Chemical Reactions & Quantities2h 27m
7. Energy, Rate and Equilibrium3h 46m
8. Gases, Liquids and Solids3h 25m
9. Solutions4h 10m
10. Acids and Bases3h 29m
11. Nuclear Chemistry56m
BONUS: Lab Techniques and Procedures1h 38m
BONUS: Mathematical Operations and Functions47m
12. Introduction to Organic Chemistry1h 34m
13. Alkenes, Alkynes, and Aromatic Compounds2h 12m
14. Compounds with Oxygen or Sulfur1h 6m
15. Aldehydes and Ketones1h 1m
16. Carboxylic Acids and Their Derivatives1h 11m
17. Amines39m
18. Amino Acids and Proteins1h 51m
19. Enzymes1h 37m
20. Carbohydrates1h 41m
21. The Generation of Biochemical Energy2h 8m
22. Carbohydrate Metabolism2h 22m
23. Lipids2h 26m
24. Lipid Metabolism1h 45m
25. Protein and Amino Acid Metabolism1h 37m
26. Nucleic Acids and Protein Synthesis2h 54m

23. Lipids

Physical Properties of Fatty Acids

GOB Chemistry

23. Lipids

Physical Properties of Fatty Acids

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4:33 minutes

Problem 25

Textbook Question

Safflower oil is polyunsaturated, whereas olive oil is monounsaturated. Why would safflower oil have a lower melting point than olive oil?

Verified step by step guidance

Understand the difference between polyunsaturated and monounsaturated fats: Polyunsaturated fats contain multiple double bonds in their fatty acid chains, while monounsaturated fats contain only one double bond.

Recognize that the presence of double bonds introduces kinks in the fatty acid chains, preventing the molecules from packing closely together. Polyunsaturated fats, with more double bonds, have more kinks compared to monounsaturated fats.

Recall that the ability of molecules to pack closely together affects the strength of intermolecular forces, such as London dispersion forces. Molecules that cannot pack closely together have weaker intermolecular forces.

Weaker intermolecular forces result in a lower melting point because less energy is required to overcome these forces and transition the substance from a solid to a liquid state.

Conclude that safflower oil, being polyunsaturated, has more double bonds and kinks in its structure, leading to weaker intermolecular forces and a lower melting point compared to olive oil, which is monounsaturated.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Fatty Acid Structure

The structure of fatty acids significantly influences the physical properties of oils. Safflower oil contains polyunsaturated fatty acids, which have multiple double bonds in their carbon chains, leading to kinks that prevent tight packing. In contrast, olive oil is rich in monounsaturated fatty acids, which have one double bond, allowing for a more linear structure that can pack more closely together.

Melting Point and Saturation

The melting point of fats and oils is affected by their saturation levels. Oils with higher levels of unsaturation, like safflower oil, generally have lower melting points because the kinks in their fatty acid chains disrupt the ability to form solid structures. Conversely, the more saturated structure of olive oil allows for stronger intermolecular forces, resulting in a higher melting point.

Intermolecular Forces

Intermolecular forces, such as van der Waals forces, play a crucial role in determining the melting point of oils. In safflower oil, the presence of multiple double bonds reduces the strength of these forces due to the less efficient packing of molecules. Olive oil, with its more saturated composition, experiences stronger intermolecular attractions, contributing to its higher melting point.

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Related Practice

Textbook Question

The total kilocalories and grams of fat for some typical meals at fast-food restaurants are listed here. Calculate the number of kilocalories and the percentage of total kilocalories from fat (1 gram of fat = 9 kcal). Round kcals to the tens place.

a. a beef burrito, 470 kcal, 21 g of fat

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