What is the difference between fats and oil?We call the fats in our body "fats", but the oil on our faces is called "oil". What is the difference between the two? How do fats and oil change their...
What is the difference between fats and oil?
We call the fats in our body "fats", but the oil on our faces is called "oil". What is the difference between the two? How do fats and oil change their state?
Fats and oils are the same or similar chemical substances called hydrocarbons. They are organic solvent in nature but not soluble in water. The saturated fats are normally tend to be solid , while the unsaturated fats are in liquid forms. In otherwords,Oils have lower melting point. Fats being saturated have all the carbon atoms hold on all the hydrogen atoms , where as in the unsaturated fat or oils, the carbon atoms could hold still more hydrogen atoms. Unsaturated can be hydrogenated or added with hydrogen atoms- a tecnology of food prducts.Foods prepared with fats normally stay with it, those preared in oil try getting separated from the food.
Fats are highly cocentrated in energy, compared carbohydrates and proteins. They also dissolve the vitamins A,B,D, K etc. Petroleum, keroscene are also oils of high concentrated energy and so they are best fuels to produce the heat energy.
Fat and oils are similar chemically, but the subtle differences that do exist have major effects on health. Fats and oils both consist of molecules that have 'backbones' of long chains of carbon and hydrogen atoms chemically bonded together. These molecules are called 'fatty acids'. Fats and oils in the diet (and most fat in the body) contain three fatty acids chemically bonded to form one fat molecule. A fatty acid may be 'saturated' with hydrogen (ie, all the carbon atoms along the fatty acid backbone have the maximum possible number of hydrogen atoms attached), 'monunsaturated' (two adjacent carbon atoms have less hydrogen atoms) or 'polyunsaturated' (more than two carbon atoms along the fatty acid backbone have less hydrogen atoms) Fats from other animals (eg pork, chicken) are less saturated than ruminant fat and contain some polyunsaturated fatty acids. Fats from game meat (eg, kangaroo, deer) tend to be lower still in saturated fatty acids and often contain significant quantities of a range of polyunsaturated fatty acids. Fats from fish are generally highly unsaturated and contain a form of polyunsaturated fatty acid known as 'omega-3' - Because butter and margarine both contain some water (about 20%), they provide ~30 kJ per gram. Cream contains even more water, so the energy content of 1mL (~ 1gram) of cream is ~14 kJ. Cooking oils and fats generally contain little or no water, so they provide the full 37 kJ per gram. Although all pure fats provide about the same amount of energy, there is some evidence that the effects of fats on weight gain differ according to their chemical composition. It appears that the degree of saturation influences the amount of weight gained or lost on an otherwise similar diet.
Fat is a group of substance that forms part of the food that we eat. Other ingredients of food include substances like protein, starch and vitamins. Fat also a substance that is produced and stored in the body.There are many different kinds of fats. These can be in liquid or solids. All fats belong to the chemical group of fatty acids.
Oil is a more general name. Oil is always a liquid, and it is generally viscous. Many types of oils are fatty acids of plant or animal origin. But their are many different oils that are neither viscous nor fatty acids. For example, all liquid petroleum products such as diesel are also called oil.