are organic compounds that do not dissolve in water but can be extracted with non-polar solvents such as chloroform, ether, benzene. Lipid compounds of the formula does not have the same structure and chemical properties and biological lipids also varies by its nature can be classified into major groups, namely: to saponified lipids (saponification of lipids), which can not be saponified lipids (lipids nonsaponifikasi).
1. Classification of lipids. Lipid Sederhanaa. TrigliseridaTrigliserida (or rather triacylglycerol or triasilgliserida) is a glyceride, the esters of glycerol and three amino lemak\
1. KompleksLipid lipid complex is a combination of lipid molecules lain.Jika see the lipid complex definitions can be grouped into:
a. Fosfolipidfosfolipid is a class of lipids that are amfifilik because it consists of a hydrophobic tail and head hidrofil.b.GlikolipidGlikolipid lipid molecules are molecules that contain carbohydrates, usually simple as well as galactose or glucose. However, the term is usually used for the term glycolipids containing lipid unit does not contain sugar but fosfor.
2. Lipid Derivatives (Derivatives Lipids) lipid derivatives are seemua compound produced in simple lipid hydrolysis and lipid compound that still has attributes such as fat. So that lipid derivatives can be classified as follows:
a. fatty acid
fatty acids are fatty acids other alkanoic acid or carboxylic acid high degree (chain C over 6)
b. Terpenes terpenes are a class of hydrocarbons produced by many plants and is mainly contained in the sap and cell vacuoles. Basic compounds called terpenes are C5 isoprene unit.
a. Steroids A steroid is different fosfolipi where steroid esters but not of groups that have similar properties are amfifilik.senyawa containing the following ring system of three rings 6 and 1 ring 5.Steroid's wealth in life is a sterol, an alcohol-cored perhidroksisiklopentano fenantren. For example, there is a lot of cholesterol in the brain, nervous system, and other membrane. Phytosterol found in plants, such as stigmasterol and sitostrol.
1. PROPERTIES OF FATTY
A. physical properties
1. melting point melting point of the fat or oil is bergntung the constituent fatty acids. Therefore the melting point of the oil / grease dapaty diperkirkan of melting point constituent fatty acids. Melting point fatty acids correlated with the structure, molecular weight and long chain fatty acids. The correlation can be summarized as follows:
a. the longer the carbon chain the higher melting point
b. Liquid titk odd-chain fatty acids is lower than even-chain fatty acids with a carbon top.
c. Melting point decreases with increasing number of double bonds.
d. Senakin remote
location of the double bond of the carboxyl group the lower the point
cairnyae. Trans fatty acids higher melting point of the fatty acid forms
debandingkan cis.f. The addition of the methyl chain fatty acid
molecules degrade cairnya.
2 point. Hot jenispanas kind of a fat / oil
increases with increasing degree of unsaturation lemak.
3 acid.
densitas
4. titerter kekeran a measure used to distinguish fat and fat
can not dikonsomsi (grease) and animal fat (tallow).
5. testcold cold
test is the time required to form oil Aatu fat crystallization. So that
this is done to test the robustness minyak. example : Chocolate can undergo a process of
change from liquid to solid form. This process is known as
crystallization or crystal formation process
6. soft lunaktitik point of a
fat or oil is the antithesis of nature titer.
7. slipping pintslipping
point is used to identify the nature of oil and the effect of other
components in the presence of fat or minyak.
8. smoke point, flash point
and smoke apititik point, flash point and fire point of a parameter to
test the oil or fat used to fry.
9. colors, flavors, oils or fats
bauwarna caused by a contaminated substance merupakanzat karotenoid.
10
natural form. solubility, soluble non-polarBau and taste the oils
naturally occurring or caused by the formation of short-chain fatty acid
decomposition of oil / lemak.
B. kimiasifat chemical properties of oil /
fat is a trait in
owned
by the chemical components of oil / grease to change chemically, such
as reacting with other substances, degraded and oxidized with heat, as
well as radical pembaentukan by solar energy. (Mappiratu, 37)
a.
Esterifikasiesterifikasi ioni is a reaction, which is a combination of
the addition reactions and rearrangement reactions eliminasi.
b.
HidrolisisDalam hydrolysis reaction, fats and oils are converted into
fatty acids, glycerol bebasdan. These reactions result in damage to fats
and oils
c.
Lathering soap is an alkali metal (usually sodium grams) of
acid-asamlemak. Soap contains mainly C16 and C18 salt but can also
contain miraculous carboxylate with a lower atomic weight.
a.
Hidrogenasiproses aims to clarify bond hydrogenation of carbon chain
fatty acids or oils. In the process of hydrogenation of unsaturated
fatty acids is berpean rangkap.
b in breaking ties. OksidasiOksidasi can
brlangsung when contact occurs between the amount of oxygen to the fat
or oil. This oxidation reaction will cause rancidity in fats or
minyak.
Roles :
1. As the author of this structure selDalam lipid membrane
acts as a barrier to cells and regulate the flow of
material-material.
2. As energy reserves
3. As vitaminHormon hormones and
regulate communication between cells, while vitamin helps the regulation
of biological processes. When viewed from the physical properties of
yellow fat that the fat containing carotene can produce vitamin A.
Vitamin bleak While hormones are part of streroid.
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whether all the fat crystallization will occur? as we know has two different lipids and hydrophobic properties amfifilik.
BalasHapusI think the crystallization process can take place because the cold test, a test of the "cold test" The term usually refers to any type of tests performed using colder than average to determine certain characteristics of an object or material. so it does not depend on whether a substance is hydrophobic or ampifilik
BalasHapusi'll try to answer ur question,but i'm sorry for if i make mistake
BalasHapusas i know fat crystallization will occur for example example is to make margarine from vegetable oil
In order to be processed into margarine, vegetable oils liquid is first crystallized into solid fats through hydrogenation (saturation of fatty acids).there are some food components that mainly contribute to form crystals one of which is fat.
Where the structure-forming elements in food products such as crystal air cells and fat globule important role in determining the shelf life of food products.
I think it could happen, but in the form and character different.
BalasHapusFor example, the process of crystallization of palm oil. is one of the processes that are important in the processing of crude palm oil into its first derivative. This process is also used in the manufacture of solid fats such as margarine and vanaspati. The process of crystallization is determined by thermodynamic and kinetic factors, which can make the process very variable and difficult to control. Factors such as impurity level, penyamburan method, container design, and cooling profile can greatly affect the number, size and shape of the resulting crystals.