What are the properties of palmitic acid?
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils….Oleic acid.
| Names | |
|---|---|
| Appearance | colorless oily liquid with lard-like odor |
| Density | 0.895 g/mL |
| Melting point | 13 to 14 °C (55 to 57 °F; 286 to 287 K) |
| Boiling point | 360 °C (680 °F; 633 K) |
What is the chemical structure of palmitic acid?
Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is the most common saturated fatty acid found in animals, plants and microorganisms. Its chemical formula is CH3(CH2)14COOH, and its C:D. (the total number of carbon atoms to the number of carbon-carbon double-bonds) is 16:0.
What are the chemical properties of fatty acids?
Generally, a fatty acid consists of a straight chain of an even number of carbon atoms, with hydrogen atoms along the length of the chain and at one end of the chain and a carboxyl group (―COOH) at the other end. It is that carboxyl group that makes it an acid (carboxylic acid).
Is palmitic acid liquid or solid?
Saturated fatty acids, such as stearic acid (18 carbons) or palmitic acid (16 carbons) are solid at room temperature whereas unsaturated fatty acids, like linoleic acid (18 carbons with two double bonds at the 9 and 12 positions) can be liquid (Table 7.6).
What are the properties of oleic acid?
Oleic acid is a solid with a low melting point; two crystalline forms (α-form, melting point 13.4 °C [56 °F], and β-form, melting point 16.3 °C [61 °F]) are known. It is a long-chain carboxylic acid; its molecule contains one double bond between C9 and C10 with the cis configuration.
What are the physical and chemical properties of palmitic acid?
| Palmitic acid | |
|---|---|
| CAS number | [57-10-3] |
| Density | 0.853 g/cm3 at 62 °C |
| Melting point | 63-64 °C |
| Boiling point | 215 °C at 15 mmHg |
What is palmitic acid made from?
Palm oil
Palm oil, the principal source of palmitic acid, is derived from the fruit of the oil palm tree, Elaeis guineensis. Palm oil is a liquid extracted from the fleshy orange-red mesocarp of the fruits of the oil palm tree, which typically contain 45 to 55% oil.
What are fatty acids chemistry?
Fatty acids are carboxylic acids that are the structural components of many lipids. They may be saturated or unsaturated. Most fatty acids are unbranched and contain an even number of carbon atoms. Unsaturated fatty acids have lower melting points than saturated fatty acids containing the same number of carbon atoms.
Why is palmitic acid saturated?
If you look at palmitic acid and stearic acid chains, you can see that the carbon chains are completely and evenly filled with hydrogen atoms. Fats (triglycerides) that contain palmitic acid and stearic acid are therefore known as saturated fats. Fats made up of saturated fatty acids are solid at room temperature.
Is palmitic acid a fatty acid?
Palmitic acid (16:0, PA) is the most common saturated fatty acid found in the human body and can be provided in the diet or synthesized endogenously from other fatty acids, carbohydrates and amino acids.
Is palmitic acid saturated or non saturated fatty acid?
Palmitic acid family; palmitic acid is saturated, but unsaturated fatty acids derived from it are of the n-9 type. Animal cells can de novo synthesize palmitic fatty acid and its n-9 derivatives. However, de novo synthesis requires the utilization of energy.
What are the functional groups in palmitic acid?
Many biomolecules are amphipathic, that is, they have both hydrophobic (water‐hating) and hydrophilic (water‐loving) parts. For example, palmitic acid has a carboxylic acid functional group attached to a long hydrocarbon tail.
What does palmitoleic acid mean?
Palmitoleic acid, or (9Z)-hexadec-9-enoic acid, is an omega-7 monounsaturated fatty acid with the formula CH3(CH2)5CH=CH(CH2)7COOH that is a common constituent of the glycerides of human adipose tissue.
Is the palmitic acid in coconut oil unhealthy?
Palmitic acid, a long chain FA with 16 carbon atoms, makes up only 7% of coconut oil, but is the major SFA in dairy and beef fat. When consumed in isolation, it raises the LDL or bad cholesterol and the ration of LDL to HDL, and thus has been labeled as unhealthy.