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carboxylic acids
have an OH group bonded to the carbonyl carbon atoms
weak acids
parent compounds of esters and amines
physical properties of carboxylic acids
higher boiling points than alcohols
form H bonding pairs
solubility in water depends on R
chemical properties of carboxylic acids
acidic due to stability of carboxylate anion
strongly resist oxidation
reduction of carboxylic acids
requires strong reducing agents - LiAlH4
attack at carboxylate anion is difficult
ester formation
carboxylic acids react with alcohols
way to remove water
Dean-Stark apparatus
esters
have an OR group bonded to carbonyl
physical properties of esters
can accept H bonds
low boiling points
low weight esters are water soluble
chemical reactions
readily reduced - give 2 alcohol products
H+ catalysed hydrolysis of esters
reverse ester formation - excess water pushed equilibrium to the right
base-mediated hydrolysis
ester hydrolysis in aqueous is irreversible - saponification
triacylglycerols
3 acyl units are contributed to by 2/3 different fatty acids
saturated fatty acids
pack efficiently into crystals and have high melting points
unsaturated fatty acids
double bonds are all cis which interferes with packing and lowers melting points
economic relevance
biodiesel
omega-3 fatty acids
monophosphate esters
alcohol + phosphoric acid
doubly ionised at biological pH
triphosphate ester (ATP)
formed from the reaction of an alcohol and triphosphoric acid
ATP and energy
triphosphates are amongst the most energy-rich substances
food and energy - stage 1
bulk food is digested in the mouth, stomach, and small intestine to yield small molecules
stage 2
sugars fatty acids and amino acid molecules are degraded in cytoplasm of cells to yield acetyl-SCoA
stage 3
acetyl-SCoA is oxidised inside mitochondria by citric acid cycle to yield CO2 and reduce coenzymes
stage 4
the energy transferred to the reduced coenzymes (NADH, FADH2) in stage 3 is used to make ATP by the coupled pathways of electron transport and oxidative phosphorylatium