Vegetable oils Cow butter Rendered animal fats Margarine Cooking fats. Presentation for a chemistry lesson on the topic of fats. Fats, their structure, properties and application presentation.

Learn fats:

- compound;

- classification, physical and chemical properties;

- processing;

- application;

- biological functions;

- transformation in the body.

• Definition of fats.
• The role of fats in healthy nutrition for athletes.

• Physical properties of fats.
• Classification of fats.
• Getting fat.
• Chemical properties of fats.
• Soap.
• Hydrogenation.
• Getting fat.
• The use of fats.
• Main conclusions.

Fats- these are esters formed by trihydric alcohol-glycerol and monobasic carboxylic acids:

CH2-O-CO-R1

CH – O -CO-R2

CH2-O-CO-R3,

where R1, R2 and R3 are radicals (sometimes different ones)

fatty acids .

During the breakdown and oxidation of fats

excreted in the body

significant amount of energy

necessary for the flow of life

important endothermic processes

maintaining

constant body temperature.

It is well known that fat performs

in a living organism the role of reserve fuel

and heat-insulating shell.

Vegetable

• olive
• Sunflower
• corn

Palm

Animals

- butter

- animal fat

- fish fat

• Fats are insoluble in water,

soluble in organic solvents

• Their density is less than 1 g/cm 3, i.e.

all fats are lighter than water

• If at room temperature they have a solid state of aggregation, then they are called fats, and if they are liquid, then they are called oils.
• Fats have low boiling points.
• Burn at a temperature of 200-300 0 C

Michel Chevreul (1786-1889)

• The first established that fats are nothing more than esters of the triatomic alcohol glycerol.
• In 1811, Chevreul showed that the hydrolysis of fats, both animal and vegetable origin, produces glycerol And carboxylic acids. Thus, eight previously unknown carboxylic acids were discovered: stearic , oleic , oil , kapron and etc.

FATS

animals

vegetable

(excl. fish oil)

(excl. Coconut oil)

Formed by saturated acids

C 15 H 31 COOH

palmitic

C 17 H 35 COOH

stearic

Educated

Unsaturated acids

C 17 H 33 COOH

oleic

C 17 H 29 COOH

linoleic

Glycerin + acid → fat + water

Soap - these are salts, usually sodium and potassium, of higher carboxylic acids.

C 17 H 35 COONa sodium stearate

C 15 H 31 COOK potassium palmitate

Sodium salts - solid good

Potassium salts – liquid, soluble in water

Soap has special surface-

active properties (cleaning effect)

• By melting
• Extraction
• Pressing
• Separation

Food products

Raw materials in the production of margarine

In medicine

Soap production

In cosmetics

In technology

In varnishes and paints.

• Fats are esters of the trihydric alcohol glycerol and higher carboxylic acids.
• Fat molecules contain residues of both saturated and unsaturated acids, which have an even number of carbon atoms and an unbranched carbon skeleton.
• Palmitic and stearic acids (saturated) are part of solid fats, and unsaturated acids such as oleic, linoleic, linolenic, on the contrary, are components of liquid fats.
• One of the most important properties of fats, like other esters, is the hydrolysis reaction.
• Alkaline hydrolysis of fats produces soaps - sodium (solid) and potassium (liquid) salts of carboxylic acids.

1) These salts cannot be found either in water or in the Earth, but they are available in the store and in every family.

2) Tell us what’s the matter, the gas has hardened the oil.

3) We will spread it on bread and add it to various cereals. We won’t spoil their porridge - the saying is echoed by everyone. If we add it to the cake, we will get a rich cream.

1) Soaps are salts of higher carboxylic acids.

2) Hydrogenation of fats.

Bibliography

1. Bukhtareva E.F. Merchandising of edible fats, milk and dairy products. M.: UNITY-DANA, 2005.

2. Tyutyunnikov B.N. Chemistry of fats. M.: Food Industry, 1974.

3. Shcherbakov V.G. Technology for obtaining vegetable oils. M.: Food industry, 1975.

4. Shcherbakov V.G. Chemistry and biochemistry of oil seeds. M.: Food industry, 1977.

5. Yanovaya S.M. Chemistry of fats. M.: Publishing house "NORMA", 2002.

Lesson topic: Fats Among esters, a special place is occupied by natural compounds - fats. Extracted from various sources 600 various types of fats, of which - 420 of plant origin... and more than 180 of animal origin. Fats is a mixture of esters of glycerol and higher carboxylic acids with a straight carbon chain. General formula of fats:

• CH2–O–C–R
• | O
• CH – O – C – R"
• | O
• CH2– O – C – R"‘ The general name of such compounds is triglycerides

Fats are " simple" And " mixed". Simple fats contain residues of the same acids (R" = R" = R"), while mixed fats contain different ones. Natural fats are a mixture of simple and mixed. Natural triglycerides include residues saturated acids: palmitic - C15H31COOH, stearic - C17H35COOH and unsaturated acids: oleic - C17H33COOH, linoleic - C17H31COOH, linolenic - C17H29COOH. History of the study of fats In the 17th century, a German scientist, one of the first analytical chemists Otto Tacheny first suggested that fats contain “hidden acid.” In 1741 the French chemist Claude Joseph Geoffroy discovered that when soap (which was prepared by boiling fat with alkali) decomposes with acid, a mass is formed that is greasy to the touch. The fact that fats and oils also contain glycerin was first discovered in 1779 by the famous Swedish chemist Carl Wilhelm Scheele. The chemical composition of fats was first determined by a French chemist at the beginning of the last century. Michel Eugene Chevreul In 1854 the French chemist Marcelin Berthelot carried out an esterification reaction between glycerol and fatty acids and thus synthesized fat for the first time. In 1859 his compatriot Charles Wurtz, using the reaction named after him, synthesized fats by heating 1,2,3-tribromopropane with "silver soaps"

• CH2Br–CHBr–CH2Br+ 3C17H35COOAg ->
• -> CH2(OOCC17H35)–CH(OOCC17H35)–CH2(OOCC17H35) +
• + 3AgBr.

Charles Wurtz Fat synthesis Physical properties of fats

• Liquid fats
• (oils)
• educated
• unsaturated acids

• Solid fats
• educated
• saturated acids

All fats insoluble in water, but are highly soluble in gasoline, acetone and hexane, and this ability is used to clean clothes from grease stains Chemical properties of fats

• Hydrolysis of fats under the influence of water is reversible:

2. Has practical application in human life alkaline hydrolysis (saponification) Make up your own equation for the reaction of fat hydrolysis

• H2C – O-H
• NS – O-N
• H2C – O-H

• С17Н35СООНa

• С17Н33СООНa

• С17Н31СООНa

Presentation of short-term research project: “Production of soap.” Legend has it that the word soap itself comes from the name of Mount Sapo in ancient Rome, where sacrifices were made to the gods. Animal fat released when the victim was burned accumulated and mixed with the wood ash of the fire. The resulting mass was washed away by rain into the clayey soil of the banks of the Tiber River, where residents washed their clothes. Therefore, for a long time the invention of soap was attributed to the Romans. Already in the 13th century. There were soap factories in Russia. The main center of soap making was the city of Shuya; its coat of arms even depicts a bar of soap. To produce soap, technical fat (blub) is used; it is obtained from waste food raw materials and from the subcutaneous fat of marine animals. The purpose of my research was to obtain soap.

• Progress of the experiment:
• 1. In a porcelain cup, heated the mixture obtained by adding a mixture of 10 ml of ethyl alcohol and 10 ml of alkali solution to 10 g of rendered lard for 10 minutes in a water bath, stirring occasionally. 2. Cooled the solution and added 20-25 ml of saturated sodium chloride solution. 3. The product was carefully dried with filter paper.

3. I will experimentally prove that the resulting product is soap. To do this, I will dissolve soap in water, foam the resulting solution and examine the nature of the medium with an indicator solution. Vegetable fats are characterized by reactions of unsaturated carboxylic acids:

• Discoloration of bromine water,
• hydrogenation (+H2),
• discoloration of the KMnO4 solution.

Presentation of a short-term research project: “Detection of unsaturated fats in chocolate.” Cocoa butter is obtained from the beans of the cocoa tree - a pale yellow fatty oil with a faint aromatic odor of cocoa. The beans contain up to 50% cocoa butter. Cocoa beans were brought to Europe from Mexico by the Spanish in the 16th century. Thanks to the tristearin content, cocoa butter has a solid consistency at room temperature. Cocoa butter also contains glycyrides of oleic and linoleic acids (up to 40%). Chocolate melts at a temperature of 30-34 °C. You can prove the presence of unsaturated carboxylic acids in chocolate by doing the following experiment: Grate the chocolate, wrap it in filter paper and press. A grease stain appears on the filter paper. Drop a solution of potassium permanganate onto it. Brown oxide Mn+4 - MnO2 is formed due to the occurrence of a redox reaction. The hydrogenation reaction has practical application in human life. Hydrogenation is carried out in special autoclaves. This process has been used to produce margarine since 1912 (Paul Sobatier). Margarine, a butter substitute, was first obtained by the French chemist Mers-Mourier from beef fat in 1870. Use of fats Oils used in painting are divided into two groups according to their composition and purpose. The first are fatty drying oils obtained from plant seeds. The second group includes essential oils. The paints produced by our industry are prepared mainly with linseed oil. I received oil paint - Prussian blue. To obtain the pigment, an exchange reaction was carried out between solutions of copper salt in the oxidation state +2 and alkali CuSO4 + 2NaOH = Cu(OH)2 + Na2SO4, the precipitate that formed was dried and crushed. Dry paint powder was mixed with linseed oil. Fats are the main source of energy for living organisms:

• 1 g of fat with complete oxidation (it occurs in cells with the participation of oxygen) provides 9.5 kcal (about 40 kJ) of energy, which is almost twice as much as can be obtained from proteins or carbohydrates

Task

• It is known that “ships of the desert” camels can go without drinking for a long time. At the same time, water enters their body from fat deposits in the hump. A camel's fat reserves can reach 120 kg. If we assume that all camel fat consists of tristearate C57H110O6 - an ester of glycerol and the most common fatty acid - stearic acid, determine the mass of water resulting from the complete oxidation of all fat.

CONCLUSIONS:- Fats are esters of glycerol and higher carboxylic acids. - Fats are of animal and plant origin, which are distinguished by the presence of various carboxylic acids in them. - The main property of all fats is hydrolysis: aqueous and alkaline (saponification) - Fats are important in human life: they perform very important functions in the body, such as energy, protective, construction.

Slide 2

Structure of fats

Fats are esters of trihydric alcohol glycerol and higher carboxylic acids. The general formula of fats is:

Slide 3

The composition of natural triglycerides includes residues of: Saturated acids: Palmitic - C15H31COOH Stearic - C17H35COOH Unsaturated acids: Oleic - C17H33COOH Linoleic - C17H31COOH Linolenic - C17H29COOH

Slide 4

Classification of fats

Solid Liquid Animal fat (beef, pork, lamb, etc.), butter, lard, margarine. Vegetable oils (sunflower, corn, cottonseed, rapeseed, olive, cocoa, flaxseed, cedar, peach, sesame, poppy, castor), fish oil.

Slide 5

Physical properties

Thermal conductivity - conduct heat poorly. State of aggregation - solid and liquid. (there are no gaseous fats, because at high temperatures (300 ºC) fats decompose) Color - white or light yellow Odor - odorless Solubility - do not dissolve in water (lighter than water), but dissolve in fat solvents (ether, benzene, chloroform, soaps, etc.)

Slide 6

Chemical properties

Hydrolysis of fats Hydrolysis is typical for fats, since they are esters. It is carried out under the influence of mineral acids and alkalis when heated.

Slide 7

Result of hydrolysis

Hydrolysis of fats in living organisms occurs under the influence of enzymes. The result of hydrolysis is the formation of glycerol and the corresponding carboxylic acids: C3H5(COO)3-R + 3H2O ↔ C3H5(OH)3 + 3RCOOH

Slide 8

Hydrogenation of fats

Vegetable oils contain residues of unsaturated carboxylic acids, so they can undergo hydrogenation. As a result of the reaction, liquid oil turns into solid fat. This fat is called salomas, or combined fat.

Slide 9

Application of fats

Food products Raw materials in the production of margarine In medicine In the production of soap In cosmetics In technology In varnishes and paints

Slide 10

Application of fats

Slide 11

Test on the topic "Fats". Part A

1) Fats belong to the class of: a) ethers; b) esters; c) polyhydric alcohols; 2) Fat hydrolysis products are aldehydes and acids; b) aromatic alcohol and acids c) glycerin and acids; 3) Fat molecules consist of residues: a) glycerol and higher monobasic carboxylic acids b) glycerol and higher dibasic acids c) ethylene glycol and dibasic acids 4) The formula of higher carboxylic acid, which cannot be part of fats: a) C15H31COOH; b) C17 H35 COOH; c) C14 H30 COOH; d) C17 H 33 COOH; 5) A substance that cannot be obtained by processing fats: a) Glycerin. b) Glucose. c) Stearic acid. d) Soap. Answer c) Answer a) Answer c) Answer b) Answer b)

slide 12

Part B

1) Indicate the formula of the ester a) b) c) d) 2) Indicate the formula of the ester a) b) c) d) 3) The name of the substance with the formula a) methyl acetate b) methyl ethanoate c) methyl ester of acetic acid d) methyl acetate d) all of the above answers are correct 4) The process of processing liquid vegetable oils into solid fats is based on the reaction of: a) hydrogenation b) hydration c) hydrolysis d) saponification Answer d) Answer c) Answer e) Answer a) View all slides

The composition and structure of fats

The composition and structure of fats was established thanks to the works of two French scientists: Chevreul and Berthelot.

The chemical composition of fats was first determined by a French chemist at the beginning of the 19th century.

Michel Eugene Chevreul by hydrolyzing them.

He found that fats consist of glycerol and carboxylic acids. However, he denied the possibility of reverse synthesis of fats from the products of their hydrolysis.

The composition and structure of fats

• In 1854 the French chemist Marcelin Berthelot carried out an esterification reaction between glycerol and fatty acids and thus synthesized fat for the first time.

Fats are esters of glycerol and higher carboxylic acids.

Fat molecules contain residues of both saturated and unsaturated acids with an even number of carbon atoms and having an unbranched carbon skeleton.

CH 2 – O – CO – R 1

CH 2 – O – CO – R 2

CH 2 – O – CO – R 3

The composition of fats includes residues of not one, but different acids.

CH 2 - HE

NOOS – R 1

CH 2 – O – CO – R 1

CH 2 - HE

NOOS – R 2

CH 2 – O – CO – R 2

NOOS – R 3

CH 2 - HE

CH 2 – O – CO – R 3

3H 2 ABOUT

The general name of such compounds is triglycerides

Physical properties of fats

Solid- animal fats (excl. fish oil)

Liquid- vegetable fats (excl. coconut oil)

Formed by higher saturated acids:

Formed by higher unsaturated acids:

C 17 H 33 COOH - oleic

C 15 H 31 COOH - palmitic

C 17 H 31 COOH - linoleic

C 17 H 35 COOH - stearic

C 17 H 29 COOH - linolenic

Physical properties of fats

• All fats are lighter than water insoluble in it, but good soluble in gasoline, acetone and hexane(this ability is used to clean clothes from grease stains), fusible. They do not have a constant t bale, because formed by various acids.

Physical properties of fats

Extracted from various sources 600 different types of fats,

of them - 420 plant origin...

Physical properties of fats

And more than 180 of animal origin.

Chemical properties of fats

1. Hydrolysis of fats

CH 2 – O – CO – R 1

CH 2 - HE

R 1 – UNS

CH 2 – O – CO – R 2

CH 2 - HE

R 2 – UNS

CH 2 – O – CO – R 3

CH 2 - HE

R 3 – UNS

Fats are the main source of energy for living organisms:

1 g of fat with complete oxidation (it occurs in cells with the participation of oxygen) provides 9.5 kcal (about 40 kJ) of energy, which is almost twice as much as can be obtained from proteins or carbohydrates.

Chemical properties of fats

2. Alkaline hydrolysis – saponification, heating with aqueous NaOH or alkali metal carbonates.

CH 2 – O – CO – R 1

CH 2 - HE

R 1 – COONa

CH 2 – O – CO – R 2

CH 2 - HE

R 2 – COONa

CH 2 – O – CO – R 3

CH 2 - HE

R 3 – COONa

soap

Chemical properties of fats

3. Liquid fats contain residues of unsaturated acids, which retain the properties of alkenes:

a) decolorize bromine water and a solution of potassium permanganate.

Butter also contains a small amount of unsaturated acid residues. A qualitative reaction with bromine water can distinguish natural butter from margarine.

Chemical properties of fats

b) Hydrogenation of fats

CH 2 – O – CO – C 17 N 35

CH 2 – O – CO – C 17 N 33

CH 2 – O – CO – C 17 N 35

CH 2 – O – CO – C 17 N 33

CH 2 – O – CO – C 17 N 33

CH 2 – O – CO – C 17 N 35

3H 2

trioleate

salomas

Salomas is used to produce margarine, cooking fat

Application of fats

• Fats are used for food;
• for the production of cosmetics;
• as medicines - sea buckthorn oil, fish oil;
• vegetable oils and chum fat – raw materials for producing margarine;
• for obtaining lubricants
• soap production;

Soap and SMS

Soaps – sodium and potassium salts of higher carboxylic acids

Soap making is one of the most ancient chemical processes in human service. Already in the 1st century, the saponification process was used to produce solid and liquid soap-like products by boiling fats with the ashes of land plants (containing potassium salts) or seaweed (containing sodium salts).

Properties of soap

• Soaps undergo hydrolysis because formed by a weak acid and a strong base.

WITH 17 N 35 COONa + H 2 ABOUT ↔ WITH 17 N 35 COOH + NaOH

The soap solution is alkaline.

2. Cleansing effect of soap.

Soap molecules consist of 2 parts.

The polar part - hydrophilic - is soluble in water.

Non-polar part – hydrophobic – soluble in fats and other

non-polar solvents.

Properties of soap

• Cleansing effect of soap.

Properties of soap

Disadvantages of soap:

• Laundry soap has a highly alkaline reaction - it irritates and dries the skin; it cannot be used to wash wool and silk fabrics.
• It does not lather well in hard water, and when washed in such water, a grayish coating remains on the fabric. When washing in such water

soap loses its cleaning ability because... the resulting calcium and magnesium salts of higher carboxylic acids are insoluble in water:

WITH 17 N 35 COONa + Ca 2+ → (C 17 N 35 SOO) 2 Sa ↓ + 2Na +

SMS properties

These disadvantages are absent SMS (detergents)– sodium salts of higher sulfonic acids or alkylbenzenesulfonic acids.

• Alkyl sulfates are obtained by the action of H 2 SO 4 on higher alcohols and then neutralized with alkali:

WITH 12 N 25 OH + H 2 SO 4 →C 12 N 25 OSO 3 H→C 12 N 25 OSO 3 Na

-N 2 ABOUT

-N 2 ABOUT

Lauryl

Lauryl sulfate

alcohol

Sodium salt

lauryl sulfate

2. Alkylbenzenesulfonates - by alkylation of benzenesulfonic acid followed by neutralization with alkali:

WITH 16 N 33 OH + C 6 N 5 SO 3 H →C 16 N 33 WITH 6 N 4 SO 3 H → C 16 N 33 WITH 6 N 4 SO 3 Na

-N 2 ABOUT

-N 2 ABOUT

Cetyl

alcohol

Cetylbenzene-

Cetylbenzene-

sulfonic acid

sodium sulfonate

their solutions have a neutral rather than alkaline environment. Wash in hard water, because... their calcium and magnesium salts are soluble in water." width="640"

SMS properties

The principle of operation of SMS is the same as that of soap. However, they have a number of advantages:

• Sulfonic acids are strong electrolytes and their salts do not undergo hydrolysis = their solutions have a neutral rather than alkaline environment.
• Wash in hard water, because... their calcium and magnesium salts are soluble in water.

Disadvantages of SMS

• SMS residues are poorly biodegradable.
• When sewage water gets into water bodies, it causes flowering and the death of animals.
• Residues of SMS on clothing come into contact with the skin and enter the human body through its cells, causing allergic reactions and other diseases.

Chemistry presentation on the topic: Fats. Completed by 10th grade students: Ekaterina Zadorogina, Anna Koshkina, Olga Sizonova, Irina Petrova. Contents: Determination of fats. Classification of fats. Animal fats Vegetable oils Composition of fats. Acids that make up fats. properties of fats. Chemical properties Physical properties The history of the discovery of the composition of fats and their synthesis in the laboratory. The use of fats. Definition of fats Fats are natural compounds that are esters of the trihydric alcohol glycerol and fatty acids. The common name for these compounds is triglycerides. The composition and structure of fats can be reflected by the general formula: O H2C – O – C R1 O HC – O – C R2 O H2C – O – C R3 Here R are hydrocarbon radicals, which can be either the same or different. Classification of fats. Saturated animal fats (solid) unsaturated vegetable fats (oils; liquid) Animal fats Animal fats (mainly of dense consistency) are much richer in saturated fatty acids (butyric, palmitic...) and have a high melting point. The source of animal fats is lard, lard, butter, sour cream, cream, cheeses. Vegetable oils Vegetable fats, as a rule, remain liquid under normal conditions, contain mainly unsaturated fatty acids (linoleic, linolenic, arachidonic) and have a low melting point. The source of vegetable fats are vegetable oils, nuts, soybeans, beans, oatmeal, buckwheat and others. Composition of fats. The composition of fats corresponds to the general formula: CH2-O-C(O)-R1 | CH-O-C(O)-R2 | CH2-O-C(O)-R3, where R1, R2 and R3 are radicals of (sometimes different) fatty acids. Natural fats contain three acid radicals that have an unbranched structure and, as a rule, an even number of carbon atoms (the content of “odd” acid radicals in fats is usually less than 0.1%). Acids included in fats: Myristic acid C13H27COOH Palmitic acid CH3(CH2)14COOH Stearic acid C17H35COOH Oleic acid CH3(CH2)7CH=CH(CH2)7COOH Linoleic CH3(CH2)3–(CH2CH=CH)2(CH2)7COOH. Linolenic CH3(CH2CH CH)3(CH2)7COOH Chemical properties of fats Saponification. Saponification of fats is their breakdown into free fatty acids and glycerol. For saponification, alkali solutions and metal oxides are used; this produces salts of fatty acids and glycerol: C3H5(OCOR)3 + 3NaOH = C3H5(OH)3 + 3RCOO where R is the fatty acid residue. Salts of fatty acids formed by alkali and alkaline earth metals are called soaps, and lead salts are called plasters. By shaking fatty oils with an ammonia solution, a volatile ointment is obtained - Linimentum ammoniatum; This is the same soap suspended in excess fatty oil. Rancidity. When fats are stored for a long time, a complex chemical process called rancidity occurs. The reaction occurs in the light with access to air and moisture and, probably, not without the participation of appropriate microorganisms; fats and oils are partly oxidized (by adding oxygen from the air), and partly undergo a saponification process, breaking down into glycerol and free acids. In this case, an unpleasant odor, an irritating bitter taste and an sour reaction appear. Drying of fats is a complex physical and chemical process in which, under the influence of atmospheric oxygen, their oxidation occurs, followed by condensation and polymerization. This process is associated with the presence of linoleic and linolenic acids in oils. Fats containing these acids, when spread in a thin layer, gradually turn into a transparent film, insoluble in either ether or gasoline and called oxin. Oils in which linoleic acid predominates produce soft films and are called semi-drying; oils consisting predominantly of glycerides of linolenic and isolinoleic acids form solid films and are called drying. Hydrogenation of fats is the addition of hydrogen at the site of double bonds. Fats containing unsaturated fatty acids can add two hydrogen atoms at the double bond, turning into the corresponding saturated acids. For example, oleic, linoleic and linolenic acids, when the double bonds are saturated, are converted into stearic acid. In this case, the liquid fat thickens. Our widely developed production of hydrogenated fats is based on this reaction. Hydrogenated (compacted) fats are used in the food industry in the form of margarine, and are also used in the production of ointments, pastes, and creams. Physical properties of fats. Oily to the touch; applied to paper, they give a characteristic stain. Natural fats and fatty oils are colored yellowish, less often greenish due to the presence of chlorophyll, and even less often red-orange or another color depending on the presence of certain coloring substances. Fresh fats and oils have a specific, usually pleasant, smell and taste due to the admixture of various volatile substances. All fats are lighter than water. They are completely insoluble in water, slightly soluble in alcohol (with the exception of castor oil), somewhat more soluble in boiling alcohol, and soluble in all proportions in ether, chloroform and carbon disulfide. Fats and oils are not volatile and cannot be distilled without decomposition. When heated strongly, fats begin to decompose and release the eye-irritating aldehyde acrolein, which is a decomposition product of glycerol and has a very unpleasant pungent odor. Fats and fatty oils do not ignite at ordinary temperatures, but with strong heat they can burn with a bright flame. They conduct heat and electricity poorly. The history of the discovery of the composition of fats and their synthesis in the laboratory. Elemental analysis of fats was carried out in the 19th century. A. Lavoisier In 1779, K. Scheele established that the composition of fats includes glycerin. In 1808, M. E. Chevrel established that soap is the sodium salt of a higher fatty acid. Stearic, oleic, and caproic acids were obtained for the first time. He showed that fats consist of glycerol and fatty acids, and this is not just a mixture, but a compound that, by adding water, breaks down into glycerol and acids. Chevreul, together with J. Gay-Lussac, proposed a method for producing stearin suppositories. The synthesis of fats was carried out in the 1850s by Marcelin Berthelot by heating a mixture of glycerol and fatty acids in sealed glass tubes. Phospholipids were isolated by M. Gobley in 1847, and then obtained in a purer form by F.A. Hoppe-Seyler in 1877. Use of fats. Food industry. Perfumes and cosmetics. Getting soap. SMC (synthetic detergents) Obtaining glycerin. Pharmaceuticals Production of lubricants Literature General biology 10-11, V.B. Zakharov, M. Bustard, 2002 Open lessons in chemistry VIII-XI classes / V.G. Denisova, Volgograd, 2002. Chemistry 10th grade, O.S. Gabrielyan, M. Bustard 2002 I’m going to class. Chemistry grades 10-11.M. “First of September”, 2003