Structure of glycerol

• References • Fema No: 2525 Sigma-Aldrich • Experimental Physico-chemical Properties • Experimental Melting Point: 18 °C Alfa Aesar 17.8 °C OU Chemical Safety Data (No longer updated) 17.8 °C Jean-Claude Bradley Open Melting Point Dataset 18.2 °C Jean-Claude Bradley Open Melting Point Dataset 18 °C Jean-Claude Bradley Open Melting Point Dataset 18 °C Alfa Aesar 17.8 °C FooDB 63-65 °F (17.2222-18.3333 °C) Wikidata 64 °F (17.7778 °C) Wikidata 20 °C Sigma-Aldrich 20 °C Kaye & Laby (No longer updated) 20 °C Oakwood • Experimental Boiling Point: 182 deg C / 20 mm (335.1395 °C / 760 mmHg) Alfa Aesar 554 F (290 °C) (Decomposes) NIOSH 290 °C / 20 mm Hg (475.8984 °C / 760 mmHg) Food and Agriculture Organization of the United Nations 290 °C OU Chemical Safety Data (No longer updated) 182 °C / 20 mm (335.1395 °C / 760 mmHg) Alfa Aesar 20 °C / 182 mmHg (61.0206 °C / 760 mmHg) FooDB 290 °C Wikidata 182 °C / 20 mmHg (335.1395 °C / 760 mmHg) Sigma-Aldrich 182 °C / 20 mmHg (335.1395 °C / 760 mmHg) Kaye & Laby (No longer updated) 182 °C / 20 mm (335.1395 °C / 760 mmHg) Oakwood • Experimental Flash Point: 160 °C Alfa Aesar 320 °F (160 °C) NIOSH 160 °C OU Chemical Safety Data (No longer updated) 160 °C Alfa Aesar 160 °F (71.1111 °C) Alfa Aesar 320 °F (160 °C) Wikidata 319-321 °F (159.4444-160.5556 °C) Wikidata 160 °C Oakwood • Experimental Refraction Index: 1.474 Alfa Aesar 1.468-1.478 Food and Agriculture Organization of the United Nations 20 FooDB 1.474 Sigma-Aldrich 1.4746 Kaye & Laby (N...

Lipidsare a family of organic compounds that are mostly insoluble in water, meaning they do not mix well with water. There are three main types of lipids: triglycerides, phospholipids, and sterols. On this page, we’ll learn about the structures of these three types of lipids, as well as their functions in the body and where you can find them in foods. Triglycerides are the main form of lipids in the body and in foods. More than 95 percent of lipids in the diet are in the form of triglycerides, some having a visible presence and some hidden in foods. Concentrated fats (butter and vegetable oil, for example) and marbling of fat in meat are obviously visible. But fat can also be hidden in foods, as in baked goods, dairy products like milk and cheese, and fried foods. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts. We commonly call the triglycerides in our food “fats” and “oils.” Fats are lipids that are solid at room temperature, whereas oils are liquid. The terms fats, oils, and triglycerides are often used interchangeably. In this unit, when we use the word fat, we are referring to triglycerides. Figure 5.5. 95% of fats in the diet are in the form of triglycerides. Sterols (like cholesterol) make up about 3% of dietary fat intake and phospholipids make up roughly 2% of dietary fat intake. The structure of a triglyceride is made up of glycerol and three fatty acids. Glycerol is the three-carbon backbone of triglycerides,...

Glycerin - C3H8O3 Table of Contents • • • • • What is Glycerin? Glycerin is a simple poly compound. This solvent has a chemical formula C 3H 8O 3. It is also known as glycerol or glycerine. It is hygroscopic in nature. It is found in It is colourless and viscous. It is non-toxic, odourless and has a sweet taste. It is widely used as a sweetening agent, solvent, pharmaceutical agent or emollient. It is miscible with water. Glycerin is produced through saponification, hydrolysis, and transesterification of triglycerides. Synthetic glycerol can be produced by propylene. Properties of Glycerin – C 3H 8O 3 C 3H 8O 3 Glycerin Molecular weight/ Molar mass 92.09 g/mol Density 1.261 g/cm³ Boiling point 290 °C Melting point 17.8  °C Under standard conditions for temperature and pressure (STP), glycerin exists as a colourless hygroscopic liquid that does not have any characteristic odour. This compound forms miscible mixtures with water. Structure of Glycerine Molecules Glycerin is a polyol compound that contains three hydroxyl groups and three carbon atoms. Each hydroxyl group is covalently bonded with a carbon atom. The structure of glycerine molecules is illustrated below. Structure of Glycerine Uses of Glycerin The primary application of glycerin is in the food and beverage industry, where it is employed as a humectant, sweetener, and as a solvent. Glycerin is also used as a preservative for the storage of food items. Some important uses of glycerin have been listed below. •...

Chemical data page This page provides supplementary chemical data on Material Safety Data Sheet [ ] The handling of this chemical may incur notable safety precautions. It is highly recommended that you seek the Material Safety Datasheet ( • Structure and properties [ ] Structure and properties n D 1.4729 at 20°C ? r 42.5 ε 0 at 25 °C ? ? ? ? 63.4mN/m at 20°C 58.6mN/m at 90°C 51.9mN/m at 150°C 1.412 Pa·s at 20°C Thermodynamic properties [ ] Phase behavior 291.8 K (18.7 °C), ~99500 Pa 850 K (577 °C), 7500 kPa of fusion, Δ fus H o 18.28 kJ/mol of fusion, Δ fus S o 62.7 J/(mol·K) of vaporization, Δ vap H o 91.7 kJ/mol of vaporization, Δ vap S o 201 J/(mol·K) Solid properties of formation, Δ f H o solid ? kJ/mol S o solid 37.87 J/(mol K) c p 150. J/(mol K) 6°C - 11°C Liquid properties of formation, Δ f H o liquid –669.6 kJ/mol S o liquid 206.3 J/(mol K) c H o –1654.3 kJ/mol c p 221.9 J/(mol K) at 25°C Gas properties of formation, Δ f H o gas –577.9 kJ/mol S o gas ? J/(mol K) c p ? J/(mol K) Vapor pressure of liquid [ ] P in mm Hg 1 10 40 100 400 760 T in °C 125.5 167.2 198.0 220.1 263.0 290.0 Table data obtained from CRC Handbook of Chemistry and Physics, 44th ed. log 10 of Glycerol vapor pressure. Uses formula: log e ⁡ P m m H g = obtained from CHERIC Freezing point of aqueous solutions [ ] % glycerol by weight 10 20 30 40 50 60 70 80 90 100 Freezing point °C –1.6 –4.8 –9.5 –15.5 –22.0 –33.6 –37.8 –19.2 –1.6 17.0 Specific gravity d 15° 1.02415 1.04935 1.07560 1.10255 1.12985 ...

Glycerol is also referred to as glycerin, which is a basic polyol compound. Glycerol is a colourless, odourless, and viscous liquid that is non-toxic and sweet-tasting. In certain lipids, the glycerol backbone is found which is referred to as triglycerides. The chemical formula for Glycerol is: \[C_OH\]. The molecular weight of glycerol is 92.09 g/mol. Glycerol is a triol with a propane structure placed by hydroxy groups at positions 1, 2, and 3. The glycerol density is 1.261 g/ml. Its boiling point is 290 degrees Celsius and 17.8 degrees Celsius is its melting point. These values mean that glycerol is denser than water (because the density of water is 1 g/mL), its boiling point is higher than water (the boiling point of water is 100 degrees Celsius) and its melting point is higher than water (water has a melting point of 0 degrees Celsius). Due to the capacity of the polyol groups to form hydrogen bonds with water molecules, glycerol is easily soluble in water. With a specific gravity of 1.26, glycerol is significantly denser than water. That implies that it will fall to the bottom when glycerol is poured into a container of water. Owing to its solubility, however, glycerol can form an aqueous solution over time and with moderate agitation. Glycerol's Preparation Preparation of glycerol, industries and laboratories extract the from animals and plant tissues. Production of glycerol is greater than before in recent years because of its capacity to be used as a biofuel(combu...

\( \newcommand\) • • • • • Lipidsare a family of organic compounds that are mostly insoluble in water, meaning they do not mix well with water. There are three main types of lipids: triglycerides, phospholipids, and sterols. On this page, we’ll learn about the structures of these three types of lipids, as well as their functions in the body and where you can find them in foods. Triglycerides Triglycerides are the main form of lipids in the body and in foods. More than 95 percent of lipids in the diet are in the form of triglycerides, some having a visible presence and some hidden in foods. Concentrated fats (butter and vegetable oil, for example) and marbling of fat in meat are obviously visible. But fat can also be hidden in foods, as in baked goods, dairy products like milk and cheese, and fried foods. Naturally occurring triglycerides are found in many foods, including avocados, olives, corn, and nuts. We commonly call the triglycerides in our food “fats” and “oils.” Fats are lipids that are solid at room temperature, whereas oils are liquid. The terms fats, oils, and triglycerides are often used interchangeably. In this unit, when we use the word fat, we are referring to triglycerides. Figure \(\PageIndex\): The chemical structure of a triglyceride, showing the glycerol backbone and three attached fatty acids. (Copyright; author via source) Figure 5.7. The structure of a triglyceride is often depicted as a simplified drawing of the glycerol backbone and three fatty aci...

Human glycerol channel filter. To understand the structural basis for the glycerol conductance, we crystallized the human AQP7 and determined the structure at 3.7 Å. A substrate binding pocket was found near the Ar/R filter where a glycerol molecule is bound and stabilized by R229. Glycerol uptake assay on human AQP7 as well as AQP3 and AQP10 demonstrated strong glycerol transportation activities at the . The human AQP7 structure, in combination with the Introduction Glycerol, one of the most commonly found polyols in life, functions as both energy carrier and molecular backbone in important biological pathways such as lipid metabolism and carbohydrate metabolism. Adipocyte triglyceride hydrolysis is initiated by the adipose triglyceride lipase (ATGL) and the reaction of ATGL is followed by hormone-sensitive lipase, the main diacylglycerol lipase [1], [2]. The final step in the hydrolysis is performed by monoacylglycerol lipase [1]. The glycerol generated in cytosol is released from adipocytes into circulation via aquaporin 7 (AQP7) and re-absorbed by liver, where it is phosphorylated into glycerol-3-phosphate (G3P) by glycerol kinase and enters the lipid synthesis or glycolytic pathways [3]. In addition to glycerol efflux, AQP7 plays a key role in glycerol uptake in kidney, muscles, pancreatic islets and male reproductive system [4], [5], [6], [7]. Glycerol can be absorbed by muscle cells via AQP3 and AQP7, and utilized as energy mass via either oxidation by glycerol dehy...

Glycerol is a naturally occurring chemical and is used as a medicine in the treatment of burns and wounds. It is a clear colourless, odourless, sweet-tasting liquid that is viscous in nature and belongs to the alcohol family of organic compounds. It is generally obtained from plant and animal sources where it occurs in triglycerides. Glycerol is present in a small amount in human tissues in the form of trivalent alcohol. It is a volatile liquid and if it is left outside in contact with the environment it will vaporize even at room temperature. Glycerol is biodegradable and when exposed to the environment it will distribute itself in air, soil, or sediment. Along with these advantages, there are some disadvantages of glycerol, It can cause headaches, dizziness, nausea when taken directly. It can also cause a skin rash, redness, or burns to the skin if applied directly. It can cause serious damage to RBCs if injected. Therefore, the use of glycerol should be done under medical supervision only. Glycerol Structure The molecular formula of Glycerol is: C 3 H 8 O 3 It is a trifunctional compound i.e. three alcohol groups are present on three carbon atoms and its IUPAC name is 1,2,3− propane triol. Density: 1.26 g/cm³ Molar mass: 92.09382 g/mol Boiling point: 290 °C [Image will be Uploaded Soon] Glycerol Uses Medical Uses: • Glycerol is commonly used to relieve occasional constipation, improving hydration and performance in athletes, and improving skin conditions. • It can be us...

\( \newcommand\) • • • • • • Learning Objectives • Explain why fats and oils are referred to as triglycerides. • Explain how the fatty acid composition of the triglycerides determines whether a substance is a fat or oil. • Describe the importance of key reactions of triglycerides, such as hydrolysis, hydrogenation, and oxidation. Fats and oils are the most abundant lipids in nature. They provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood. Structures of Fats and Oils Fats and oils are called triglycerides (or triacylcylgerols) because they are esters composed of three fatty acid units joined to glycerol, a trihydroxy alcohol: If all three OH groups on the glycerol molecule are esterified with the same fatty acid, the resulting ester is called a simple triglyceride. Although simple triglycerides have been synthesized in the laboratory, they rarely occur in nature. Instead, a typical triglyceride obtained from naturally occurring fats and oils contains two or three different fatty acid components and is thus termed a mixed triglyceride. a mixed triglyceride A triglyceride is called a fat if it is a solid at 25°C; it is called an oil if it is a liquid at that temperature. These differences in melting points reflect differences in the degree of unsaturation and number of carbon atoms in the constituent fatty acids. Triglycerides obtained from animal sources are usually solids, while those of plant origin are generally...

Glycerol Definition Glycerol is a colorless, odorless liquid with a sweet taste. It is viscous at room temperature and non-toxic in low concentrations. Glycerol was discovered in 1779. It is also called glycyl alcohol, glycerin or glycerine in some literature. Glycerol is seen in biological systems as an intermediate in carbohydrate and lipid metabolism because surplus carbohydrate can be converted into long chain fatty acids and esterified with the three hydroxyl groups. Glycerol can influence immune reactions in the body through histamines, increased antibody production and by enhancing immune cell activity and is therefore classified as an allergen. In the blood, glycerol can increase blood pressure by preferentially attracting the water from tissues into plasma and lymph. In nephrons, glycerol can increase urine volume by preventing water resorption. History of Glycerol Glycerol was accidentally discovered by a Swedish scientist named K. W. Scheele. He was investigating the similarities between soap and a drying plaster called Emplastrum simplex. The salve was made of lead salts of fatty acids, while soap is made of sodium salts of organic acids. During his experiments of reacting olive oil with lead monoxide, he discovered a water-soluble substance with a sweet taste. This was the first recorded chemical isolation of glycerol and was initially called the ‘sweet principle of fat’. Scheele analyzed the substance and found it to be distinct from the other sugars known at...