Classify each of the following fatty acids as saturated, monounsaturated, or polyunsaturated (see Table):
Table Structures and Melting Points of Common Fatty Acids
Name | Carbon Atoms | source | Melting point (°C) | structures | |
saturated Fatty Acids | |||||
Lauric acid | 12 | Coconut | 44 | CH3—(CH2)10—COOH | |
Myristic acid | 14 | Nutmeg | 55 | CH3—(CH2)12—COOH | |
Palmitic acid | 16 | Palm | 63 | CH3—(CH2)14—COOH | |
Stearic acid | 18 | Animal fat | 69 | CH3—(CH2)16—COOH | |
Monounsaturated Fatty Acids | |||||
Palmitoleic acid | 16 | Butter | 0 | CH3—(CH2)5—CH CH—(CH2)7—COOH O | |
Oleic acid | 18 | Olive, pecan, grapeseed | 14 | CH3—(CH2)7—CH CH —(CH2)7—COOH | |
polyunsaturated Fatty Acids | |||||
Linoleic acid | 18 | Soybeans, sunflowers | −5 | CH3—(CH2)4— CHCH—CH2—CHCH—(CH2)7—COOH | |
Linolenic acid | 18 | Corn | −11 | CH3—(CH2—CH CH)3—(CH2)7—COOH | |
a. lauric acid
b. linolenic acid
c. stearic acid
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