Banana's
Lorenzo's oil is a 4:1 mixture of oleic acid and erucic acid. Oleic acid is a monounsaturated omega-9 fatty acid with 18 carbon atoms, while erucic acid is a monounsaturated omega-9 fatty acid with 22 carbon atoms.
Oleic acid is a fatty acid that is insoluble in water due to its long hydrocarbon chain. When added to water, oleic acid will form a separate layer on top of the water due to its hydrophobic nature. This separation is due to the difference in polarity between the water molecules and the nonpolar oleic acid molecules.
The melting point of stearic acid is higher than that of oleic acid. This is because stearic acid has a straight chain structure with saturated fatty acids, leading to stronger intermolecular forces and a higher melting point compared to oleic acid, which has a bent or kinked structure with unsaturated fatty acids.
Erucic acid has 22 carbon atoms.
The presence of a cis-double bond at a higher position in oleic acid compared to palmitoleic acid increases the intermolecular forces between oleic acid molecules. These stronger intermolecular forces in oleic acid require more energy to overcome, resulting in a higher melting point compared to palmitoleic acid.
Lorenzo's oil is a 4:1 mixture of oleic acid and erucic acid. Oleic acid is a monounsaturated omega-9 fatty acid with 18 carbon atoms, while erucic acid is a monounsaturated omega-9 fatty acid with 22 carbon atoms.
Lorenzo's Oil is a combination of the triglycerides of erucic acid and oleic acid (glycerol trierucate and glycerol trioleate) in a 1:4 ratio.
After consuming oleic-erucic oils for a month, both Aunt Dee and Lorenzo are likely to experience an increase in their blood levels of oleic acid, a monounsaturated fatty acid. The erucic acid levels may also rise, depending on the specific composition of the oils consumed. These changes could influence their lipid profiles, potentially impacting cardiovascular health. However, individual responses can vary based on factors such as metabolism and overall diet.
Oleic acid is a fatty acid that is insoluble in water due to its long hydrocarbon chain. When added to water, oleic acid will form a separate layer on top of the water due to its hydrophobic nature. This separation is due to the difference in polarity between the water molecules and the nonpolar oleic acid molecules.
The melting point of stearic acid is higher than that of oleic acid. This is because stearic acid has a straight chain structure with saturated fatty acids, leading to stronger intermolecular forces and a higher melting point compared to oleic acid, which has a bent or kinked structure with unsaturated fatty acids.
The chemical formula of the erucic acid is C22H42O2.
Erucic acid has 22 carbon atoms.
The presence of a cis-double bond at a higher position in oleic acid compared to palmitoleic acid increases the intermolecular forces between oleic acid molecules. These stronger intermolecular forces in oleic acid require more energy to overcome, resulting in a higher melting point compared to palmitoleic acid.
Erucic acid
Oleic acid has one double bond in its carbon chain, making it a monounsaturated fatty acid. Saturated fatty acids have no double bonds in their carbon chain, which is why oleic acid is not classified as saturated.
The formula of olecic acid is C17H33COOH. It is an unsaturated fatty acid
Butyric fats, or butyric acid, are short-chain saturated fatty acids primarily found in butter and some animal fats, and they are known for their strong odor and flavor. Oleic fats, on the other hand, refer to oleic acid, a monounsaturated fatty acid commonly found in olive oil and various nuts, which is associated with health benefits like improved heart health. The key difference lies in their structure and properties: butyric fats are saturated and short-chain, while oleic fats are unsaturated and monounsaturated. This structural difference leads to variations in their physical properties and health effects.