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Hydrogenation plays an important role in the industrial food chemistry of fats and oils. What are...

Hydrogenation plays an important role in the industrial food chemistry of fats and oils. What are the main structural differences between oils, fats, and fatty acids? Please show an example of a structural formula for each class of compounds. What are omega-3 fatty acids? Please show a structure to explain the term. Why are they important for our nutrition?

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Answer #1

Fatty acid are long chain hydrocarbon carboxylic scids of formula RCO2H, wherein, R = any length alkyl chain with or without any unsaturation in it.

Fats : Are fatty acids which have no unsaruration in it, and thus the melting points of these are higher and remin solid at room temperature.

Oils are fatty acids which have unsaturation in there chain. The melting point thus are lower and they exist as liquids at room temperature.

Omega-3 fatty acids are the fatty acids which have a double bond at the C-3 carbon at the end.

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