INTRODUCTION

Fats and oils belong to a group of biological substances called lipids. Lipids are biological
chemicals that do not dissolve in water. They serve a variety of functions in organisms, such as
regulatory messengers (hormones), structural components of membranes, and as energy
storehouses. Fats and oils generally function in the latter capacity. Fats differ from oils only in
that they are solid at room temperature, while oils are liquid.

Fats and oils contain three ester functional groups. Fats and oils are esters of the tri-alcohol,
glycerol (or glycerine). Therefore, fats and oils are commonly called triglycerides, although a
more accurate name is triacylglycerols. In the process, triglyceride is the condensation result of
one glycerol molecule and three fatty acid molecules , which form one triglyceride molecule
and one water molecule.


FORMATION OF TRIGLYCERIDE




The three fatty acids (RCO2H, R'CO2H, R''CO2H in the above equation) are usually different, but
many kinds of triglycerides are known. The chain lengths of the fatty acids in naturally occurring
triglycerides vary, but most contain 16, 18, or 20 carbon atoms. Natural fatty acids found in
plants and animals are typically composed only of even numbers of carbon atoms, reflecting
the pathway for their biosynthesis from the two-carbon building block acetyl CoA. Bacteria,
however, possess the ability to synthesise odd- and branched-chain fatty acids.




NOMENCLATURE of TRIGLYERIDE

Since there are a number of different fatty acids that occur in natural fats, a great many
different triglycerids are encountered in nature. These are named according to the fatty acid or
acids they contain. Thus triolein is the triglycerid of oleic acid, tripalmitin that of palmitic acid,
tristearin that of stearic acid, while monopalmitin-distearin contains, as the name indicates, one
molecule of palmitic and two of stearic acid. While a large variety of fatty acids is found in
natural fats and oils, only a few of them are of outstanding commercial importance. These are
myristic acid, lauric acid, palmitic acid, stearic acid, oleic acid, linolic acid, and linolenic acid.
The formulas of these acids are as follows:
Acid Elementary Formula Constitutional Formula
Lauric C
12
H
24
O
2
CH
3
(CH
2
)
10
COOH
Myristic C
14
H
28
O
2
CH
3
(CH
2
)
12
COOH
Palmitic C
16
H
32
O
2
CH
3
(CH
2
)
14
COOH
Stearic C
18
H
36
O
2
CH
3
(CH
2
)
16
COOH
Oleic C
18
H
34
O
2
CH
3
(CH
2
)
14
(CH)
2
COOH
Linolic C
18
H
32
O
2
CH
3
(CH
2
)
12
(CH)
4
COOH
Linolenic C
18
H
30
O
2
CH
3
(CH
2
)
10
(CH)
6
COOH


USED OF OIL AND FAT
1. As one of cell wall compiler and biomolekul's material compiler.
2. Effective energy source as compared to protein and carbohydrate.
3. Vegetable oil is main material in margarine's makings.
4. Animal oil is main material in making milk and butter

REACTION OF TRIGLYCERIDE
1. Esterification
The esterificaion process is used to convert fatty acid from triglyceride, to
became ester formation. Esterification reaction can be done by chemical reaction that
called interfication or ester interchange based on principle Fiedel-craft
transesterification .


2. Hydrolyses
In hydrolyzed reaction, fat and oil change to be free fatty acid and glycerol. These
reactions cause breakage of oil and fat. It because there are some water molecules
inside the oil and fat.




Ester Ester New Ester New Ester
Triglyceride
Glycerol Fatty Acid
3. Saponification
This reaction is done by addition of base solution to the triglyceride. If the reaction had been
completed, the water layer that contain