The difference between esters and greases, what is the difference between esters and greases

1. The nature is different.

Ester: Ester refers to the product produced by the esterification reaction of alcohols and carboxylic acids or inorganic oxygenated acids in organic chemistry. It is widely found in nature, for example, ethyl acetate is found in wine, vinegar, and certain fruits.

Grease: Grease is a collective term for oils and fats. Chemically speaking, oils and fats are esters formed by high-grade fatty acids and glycerol.

Fats and fats are derivatives of hydrocarbons. Oils and fats are a special ester. Oils and fats in nature are a mixture of many substances, and their main components are esters formed by the dehydration of one molecule of glycerol and three molecules of higher fatty acids, called triglycerides.

2. Different chemical properties.

Esters: In the presence of acids or bases, esters can undergo hydrolysis reactions to produce corresponding acids or alcohols.

The hydrolysis of esters under acidic conditions is incomplete, and the hydrolysis of esters tends to be complete under alkaline conditions, because under alkaline conditions, OH- directly adds to the ester, and then eliminates the reaction according to the addition to obtain carboxylate and alcohol, in this reaction, it is OH- directly involved in the reaction, not water.

Grease: Grease is generally less dense than water and does not have a fixed melting and boiling point.

When the carbon chain in the oil contains carbon-carbon double bonds (i.e., unsaturated fatty acid glycerides), it is mainly a vegetable oil with low boiling point; When the carbon chain in the oil is a carbon-carbon single bond (i.e., saturated fatty acid glycerides), it is mainly animal fats with high boiling points.

3. The role is different.

Esters: low-grade esters are colorless liquids with fruit flavors, which are present in the flowers and fruits of plants, such as isoamyl valerate in apples, isoamyl acetate in bananas, methyl benzoate in jasmine, low molecular weight esters can be used as solvents, and many alcohol-forming esters with branched chains are excellent lubricating oils. Esters can also be used in industries such as fragrances, flavors, cosmetics, soaps, and pharmaceuticals.

Benzoate esters: benzoates and their salts formed with acids have strong antitrypsin activity, strong antithrombin activity and strong anticoagulant activity, and low toxicity, and can be used as agents for pancreatic and disseminated intravascular coagulation (DIC); It can also be used as a plasticizer.

Fats: Provides energy, the energy density of fats is 37,000 joules per gram, or 9 kcal. Compared to 17,000 joules per gram of sugars and 29,000 joules per gram of ethanol, fat is the most dense food nutrient.

Oils and fats are a class of esters, esters refer to compounds in which alcohols and acids are linked by ester bonds, such as acetic acid and methanol esters, which are methyl acetate. The oil we generally refer to as triglycerides, which are compounds formed by the esterification of glycerol molecules (glycerol) and three fatty acids.

Esters are organic substances produced by the esterification of acids and alcohols.

Oils and fats are glycerides of higher fatty acids and are a collective term for oils and fats.

It can be seen that oils and fats belong to esters, and the two are related, the former has a small conceptual scope, and the latter has a large conceptual extension.

The differences between esters and oils are as follows:

Esters are organic substances produced by the esterification of acids and alcohols.

Oils and fats are glycerides of higher fatty acids, and are the general name for oils and fats.

Oils and fats belong to the category of esters.

Esters: A class of organic compounds formed by the reaction of acids (carboxylic acids or inorganic oxygenated acids) with alcohols is called esters. The lower esters are volatile liquids with aromas, and the higher esters are waxy solids or very thick liquids.

Several high-grade esters are the main components of fats. Organic, lower esters generally refer to those with a low number of carbon atoms, while higher esters generally refer to those with a high number of carbon atoms. Therefore, the lower esters here refer to the esters with a low number of carbon atoms, and the higher esters refer to the esters with a large number of carbon atoms!

The reason why it is called low and high is because the lower compound contains less carbon atoms, so the structure is relatively simple; However, the number of high-level carbon-containing atoms is large, and various isomers will appear due to the different spatial arrangement of the atoms, which makes the structure more complex, that is, the so-called advanced.

The general formula of the molecule is r-coo-r'(r can be a hydrocarbon group or a hydrogen atom, r.)'It can't be a hydrogen atom, otherwise it's a carboxyl group).

The functional group of the ester is -coo-, and the general formula of the saturated jujube and the monoester is cnh2NO2 (N2, N is a positive integer).

Oil: Grease is a general term for oil and rock fat. Chemically speaking, oils and fats are esters formed by high-grade fatty acids and glycerol. Fats and fats are derivatives of hydrocarbons. Oils and fats are a special ester.

Oil is an unsaturated higher fatty acid glyceride, and fat is a saturated higher fatty acid glyceride, both of which are higher fatty acid glycerides, which are organic substances. Vegetable oil is generally liquid at room temperature and pressure, called oil, while animal fat is solid at room temperature and pressure, called lipid. Oils and fats are mixtures with no fixed melting and boiling point.

Ester is a general term for a class of compounds formed by the interaction between alcohols and acids (including organic acids and inorganic oxygenated acids) to lose water molecules. Structurally, esters are a group of compounds that contain ester groups.

Lipids refer to the oils and fats in animals and plants. The fats and fats in the animal body are solid or semi-solid, and are generally referred to as fats. Vegetable oils and fats are in a liquid state and are generally referred to as oils. Oils and fats are collectively known as fats and fats, and they belong to the group of esters.

Ester. A class of organic matter formed by the reaction of acids with alcohols.

Oil, tomato, and tomato.

Glycerides produced by the reaction of higher fatty acids with glycerol nathan.

Fats and oils are a special class of esters.

Oil section is a type of ester.

Alcohols and acids undergo esterification reactions to produce esters.

Among them, glycerol (glycerol) and higher lipid fatty acid undergo esterification reaction to form higher fatty acid glycerol ester (fat).

Higher fatty acids are acids composed of hydrocarbon groups and carboxyl groups with dozens of carbon atoms in the firing state, so not all esters formed by esterification reactions are oils, and oils and fats belong to esters.

Lipids are a class of bioorganic molecules that are low soluble in water and high in non-polar solvents. For most lipids, the chemical properties are esters and their derivatives formed by fatty acids and alcohols. Acids react with alcohols to form a class of compounds called esters, which are part of lipids by nature.

Lipids are a class of bioorganic molecules that are low in water and high in non-polar solvents. For most lipids, the chemical essence of Xinchen is the esters and their derivatives formed by fatty acids and alcohols. Acids react with alcohols to form a class of compounds called esters, which are part of lipids by nature.

Answer: Analysis:

Idea: "oil" molecule often has unsaturated bonds, so it has the properties of esters and olefins at the same time "Oil" can obtain "lipids" with the same number of carbon atoms through hydrogenation reactions **: Not the same "Ester" is a class of organic substances formed by esterification reaction of inorganic oxygenated acids or organic carboxylic acids and alcohols And "lipids" are esters formed by higher fatty acids and glycerol, so "esters" contain "lipids" "Oil" and "lipid" are both high-grade fatty acid glycerides "Oil" is generally unsaturated. The melting point is low, and it is liquid at room temperature; "Fat" is generally more saturated, has a higher melting point, and is solid at room temperature, also known as "fat".

1. Lipids are a class of bioorganic molecules that are low in water and high in non-polar solvents. For most lipids, the chemical nature is the esters and derivatives formed by fatty acids and alcohols.

2. Ester is produced by the reaction of acid and alcohol, and in terms of nature, ester is a part of lipids.

3. The difference between lipids and esters:

1) Ester is a class of organic compounds, which are formed by dehydration and condensation of the carboxyl group of carboxylic acid and the hydroxyl group of alcohol (or phenol), and the special chemical bond in the middle is called hail as ester bond (RCOOR).

2) Lipid is a solid body oil, the main component is glycerides of higher fatty acids.

3) Lipid is nothing but one type of ester, and the range of esters includes a large one, and esters include lipids.