Question

What is the name of the reaction that converts unsaturated fatty acids to saturated fatty acids?

Short answer

The reaction is called hydrogenation.

Step-by-step solution

Understanding Unsaturated and Saturated Fatty Acids

Unsaturated fatty acids contain one or more double bonds between carbon atoms. Saturated fatty acids have no double bonds, with each carbon atom saturated with hydrogen atoms.

Chemical Reaction Involved

The process of converting unsaturated fatty acids to saturated fatty acids involves breaking the double bonds and adding hydrogen atoms to the carbon atoms involved in those bonds.

Identifying the Reaction Name

The reaction where unsaturated fatty acids are converted to saturated fatty acids by adding hydrogen is called hydrogenation.

Key concepts

Unsaturated fatty acids

Unsaturated fatty acids are types of fatty acids that contain one or more double bonds within their carbon chain. These double bonds create kinks or bends, which prevent the fats from packing closely together. This is why unsaturated fats are often liquid at room temperature, like olive and sunflower oil.
Unsaturation in fatty acids has a significant impact on their properties:

• Double bonds introduce points of weakness along the carbon chain. This can make these fatty acids more prone to chemical reactions, like oxidation and hydrogenation.
• They are divided into monounsaturated (one double bond) and polyunsaturated (multiple double bonds) fatty acids.
• Essential fatty acids, such as omega-3 and omega-6 fats, are types of polyunsaturated fats beneficial for health.

In the context of chemistry, these double bonds are reactive sites for potential chemical reactions, including hydrogenation, which leads to changes in the physical and nutritional properties of the fats.

Saturated fatty acids

Saturated fatty acids are fatty acids in which all the carbon atoms are bonded with hydrogen atoms, forming a saturated chain with no double bonds. The structure of these fatty acids allows them to stack closely together, making them solid at room temperature, such as in butter or lard.
The key characteristics of saturated fatty acids include:

• The absence of double bonds makes them more chemically stable than their unsaturated counterparts. This means they do not spoil as easily when exposed to air, heat, or light.
• They are associated with increasing levels of cholesterol in the body, raising concerns about cardiovascular health when consumed in high amounts.
• Common sources include animal fats, dairy products, and some plant oils like coconut oil.

Chemically, saturated fatty acids have a straightforward molecular structure that resists changes through reactions like hydrogenation, highlighting the importance of understanding their stability in organic chemistry.

Chemical reactions in organic chemistry

Chemical reactions in organic chemistry involve transformations and formations of complex molecules, often influenced by the presence of reactive sites like double bonds. These reactions help explain many processes in both industrial applications and biological systems.
One significant type of reaction is **hydrogenation**, which is the process of adding hydrogen to unsaturated organic compounds, like fatty acids, to saturate the carbon atom bonds. This is crucial in food production, where liquid oils are partially hydrogenated to form semi-solid fats, impacting texture and shelf life.
Hydrogenation requires several components:

• A source of hydrogen (H₂), often supplied in a gas form.
• A catalyst, such as nickel, to speed up the reaction.
• Heat and pressure to facilitate the breaking of double bonds.

Understanding these reactions allows chemists to modify organic compounds' properties, tailoring them for specific uses in diverse fields like food science, pharmaceuticals, and materials engineering.