1998/05/01 by Otto Phanstiel, Eric Dueno, Eric E. Dueno +1 · 2 citations
Chemistry · #Biochemistry #Chemistry #Degree of unsaturation #Food science #Odor #Organic chemistry #Saponification #Sunflower oil #Triglyceride #Various Chemistry Research Topics
paper · doi:10.1021/ed075p612
openalex publication_date 1998/05/01 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/28
A variety of different triglyceride sources ranging from Vietnamese garlic oil to a local restaurant's grill sludge were saponified to generate a series of exotic soaps. Students did not quantify their results, but described their products in terms of color, texture and odor. Their results were compared with existing data on the triglyceride content for each source used (when possible). Soap texture seemed to be related to the degree of unsaturation present in the starting triglyceride. However, texture alterations due to occluded impurities could not be ruled out. In general, fats and oils high in saturated fats (butter) gave hard, chunky, and waxlike soaps, while those high in unsaturated fats gave flaky and easily crumbled soaps (olive, corn, peanut and sunflower oils). Soap color was not consistent with triglyceride unsaturation levels during the time frame studied. Odor changes were dramatic and were explained in terms of a change in chemical structure (i.e. conversion from an ester to a carboxylate salt). In general, the experiment was well received by students and stressed the importance of making precise qualitative observations during the experiment.