Triglycerides and degree of unsaturation

What this note covers

1. Triglycerides are triesters of glycerol and fatty acids
2. Hydrolysis conditions determine fatty acid or carboxylate products
3. Bromine or iodine reveals carbon–carbon unsaturation
4. Unsaturation and chain shape influence melting point
5. Hydrogenation raises melting point through controlled addition
6. Carboxylate amphiphiles form micelles and move grease
7. Using halogen uptake to estimate unsaturation
8. Saponification and the limits of soap in hard water

8 sections · 10 key terms & formulas · 6 common mistakes