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Chapter 31: Question 31.2 (page 1237)

How would you expect the melting point of eicosapentaenoic acid [CH3CH2CH=CHCH25CH22COOH]to compare with the melting points of the fatty acids listed in Table 31.2?

Short Answer

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Answer

The melting point of eicosapentaenoic acid is expected to be lesser than arachidonic acid which comprises the maximum number of carbon atoms.

Step by step solution

01

Melting point

Numerous factors impact the melting point. Some of them include intermolecular attractions and symmetry.A molecule comprising greater intermolecular attractions comprises a more significant melting point.

02

Eicosapentaenoic acid

Eicosapentaenoic acid (EPA) comes under the category of omega-3-fatty acids. The trivial name of this acid is timnodonic acid.Some sources of EPA include fish oil, breast milk, etc.

03

Fatty acid

A particular category of fatty acid is unsaturated fatty acid. They comprise one or several C=C bonds. This can produce cis or trans isomers. An example of unsaturated fatty acid is oleic acid.

04

Comparison of the melting point of eicosapentaenoic acid with other fatty acids

In table 31.2,arachidonic acid, fatty acid with a maximum number of carbon atoms, comprises 20 carbon atoms and four double bonds.The melting point of arachidonic acid is -49C.

The degree of unsaturation provides information regarding the number of double bonds. The melting point of fatty acid decreases with the degree of unsaturation.

The structure of eicosapentaenoic acid comprises 20 carbon atoms and five double bonds.So, the number of carbon atoms is similar for eicosapentaenoic acid and arachidonic acid.

But eicosapentaenoicacid consist of one more double bond than arachidonic acid.

Hence, the melting point of eicosapentaenoic acid is expected to be lower than arachidonic acid.

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Most popular questions from this chapter

Unlike many fats and oils, the cocoa butter used to make chocolate is remarkably uniform in composition. All triacylglycerols contain oleic acid esterified to the 2OH group of glycerol, and either palmitic acid or stearic acid esterified to the1 OH groups. Draw the structures of two possible triacylglycerols that compose cocoa butter.

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