Question

Because peanut oil floats on the top of peanut butter, many brands of peanut butter are hydrogenated. A solid product then forms that is mixed into the peanut butter and does not separate. If a triacylglycerol in peanut oil that contains one palmitic acid, one oleic acid, and one linoleic acid is completely hydrogenated, what is the product?

Name: Problem 68, Chapter 15: Organic Chemistry: An Introduction to General, Organic and Biological Chemistry
Uploaded: 2024-04-13T16:54:14-08:00
Channel: James Kiss
Description: Because peanut oil floats on the top of peanut butter, many brands of peanut butter are hydrogenated. A solid product then forms that is mixed into the peanut butter and does not separate. If a triacylglycerol in peanut oil that contains one palmitic acid, one oleic acid, and one linoleic acid is completely hydrogenated, what is the product?

   Because peanut oil floats on the top of peanut butter, many brands of peanut butter are hydrogenated. A solid product then forms that is mixed into the peanut butter and does not separate. If a triacylglycerol in peanut oil that contains one palmitic acid, one oleic acid, and one linoleic acid is completely hydrogenated, what is the product?

Organic Chemistry: An Introduction to General, Organic and Biological Chemistry

Karen C. Timberlake 11th Edition

Chapter 15, Problem 68

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Solved by Expert James Kiss

04/13/2024

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Because peanut oil floats on the top of peanut butter, many brands of peanut butter are hydrogenated. A solid product then forms that is mixed into the peanut butter and does not separate. If a triacylglycerol in peanut oil that contains one palmitic acid, one oleic acid, and one linoleic acid is completely hydrogenated, what is the product?

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Key Concepts

Triacylglycerol Structure

Triacylglycerols are molecules formed when three fatty acids are esterified to a glycerol backbone. They are the primary form of stored fat in living organisms and their physical properties depend on the nature and saturation level of the attached fatty acids.

Hydrogenation Reaction

Hydrogenation is a chemical process in which hydrogen is added to the carbon-carbon double bonds in unsaturated fatty acids, converting them into saturated fatty acids. This modification alters the fat's melting point and consistency, making it more solid at room temperature.

Fatty Acid Saturation

The saturation level of fatty acids—the presence or absence of double bonds—significantly influences the physical and chemical properties of fats. Complete hydrogenation converts all unsaturated bonds into single bonds, thereby transforming liquid oils into solids or semi-solids, which is useful in various food processing applications.

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