Name _____________
Recitation Session: Fatty Acids, Triglycerides and Fluidity
Nomenclature of Fatty Acids
Below is a triglyceride. Give the nomenclature denoting the number of carbons in each fatty
acid chains and the number of double bonds in each chain.
Sometime the nomenclature above is followed by an omega (𝜔−) or an (n-#). This is used to
denote the first carbon in of the first double bond starting from the methyl end of the fatty acid
and not the end containing the carboxyl group.
Give the (𝜔−) designation for each of the fatty acids in the triglyceride.
Fluidity and Saturation
Fill in the chart below based on the slide of fatty acid content in the Powerpoint.
Type of Fatty Acid (FA)
Canola Oil
Coconut Oil
% saturated FA
% monounsaturated FA
% polyunsaturated FA
Which of the following types of fatty acids appear to correlate to increased fluidity and which to
decreased fluidity?
What intermolecular forces do you suggest are responsible for the different states of these oils
at room temperature?
Which oil does the data suggest is the healthiest to utilize in cooking?