From Molecular to Macromolecular Most substances identified as \"fats\" belong t

Question

From Molecular to Macromolecular Most substances identified as "fats" belong to a group of chemical compounds called "triglycerides." These compounds can be thought as resulting from the combination of glycerol (an alcohol) with fatty acids (carboxylic acids) and thus are characterized by the presence of the "ester" functional group. OH Arachidonic Acid Linoleic Acid Linolenic Acid Palmitoleic Acid 1. If you had to design a fat with the lowest melting point possible using a combination of at least two of the fatty acids represented above, which of them would you choose? Justify your reasoning. Imagine that you have to select a polymeric material with the highest melting point possible among these three choices: f-F Polyester Polyamide Polypropylene 2. Which of these substances would you select? Assume that you are comparing samples of each material with similar molar mass. In the production of fibers and films it is common to force the polymer through a nozzle (extrusion). As a result of this process, polymer chains partialy align in parallel directions. Similar structural changes can be induced by blow molding or stretching a polymer. How would you expect material properties such as melting point, density, and flexibility to change as a result of the extrusion process? 3.

Explanation / Answer

1. As a group, unsaturated fatty acids have lower melting points compared to saturated fatty acids. This arises from the weak intermolecular interactions since the stacking is prevented by the cis geometry of the double bond. Among the unsaturated fatty acids, with increase in number of double bonds, the melting point is lowered.

so for a combination with lowest melting point, fatty acid with higher double bonds should be chosen. Arachidoneic acid and linolenic acid.

As no specific requests has been made, first question is being answered.

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