Abstract: . . .  on its side, and rotate it to spread the liquid over the inside surface of the flask. Finally, release the vacuum line, and cool the flask in ice. II. Characterizing the product Read Sorrell pp. 691 708 and Mohrig pp. 610-627 on proton NMR. A. Melting point Determine the melting point of the hydrogenated olive oil by placing it in a small disposable test tube in water at various temperatures. The approach is necessary because the melting point is low, and because it is impossible to get the material in a capillary tube. B. Spectroscopic analysis . . .
. . .  experiment, we will hydrogenate olive oil, examine the properties of the product, and use infrared and nuclear magnetic resonance spectroscopy to explain the results. First, however, a brief discussion of fats and oils will be helpful. Fats and oils Catalytic Hydrogenation and Arteriosclerosis Page 2 2 Fats and oils are triglycerides, which consist of glycerol molecules esterified with three fatty acids. Fatty acids are essentially long hydrocarbon chains terminating in a carboxyl group. Stearic acid (18 carbons, saturated) . . .
. . .  various temperatures. The approach is necessary because the melting point is low, and because it is impossible to get the material in a capillary tube. B. Spectroscopic analysis Infrared and elementary proton NMR will be used to explain the observed melting point. The details will be made more clear in a handout. For now, try to digest the rudiments of NMR.  . . .
. . .  by placing it in a small disposable test tube in water at various temperatures. The approach is necessary because the melting point is low, and because it is impossible to get the material in a capillary tube. B. Spectroscopic analysis Infrared and elementary proton NMR will be used to explain the observed melting point. The details will be made more clear in a handout. For now, try to digest the rudiments of NMR.  . . .
. . .  hydrolyzed in the intestines to glycerol and fatty acids, which are then absorbed into the blood. Saturated triglycerides melt at much higher temperatures than unsaturated ones, and ones containing Page 5 5 trans fatty acids melt at higher temperatures than those containing cis fatty acids. The trend can be seen in the melting points of the following triglycerides. Note the notation: C 18 is stearate (saturated), C 18 is oleate (cis), and C 18 t is elaidate (trans). glyceryl tristearate . . .
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