高考化学58个考点精讲 考点54 油脂 蛋白质（College entrance examination chemistry 58 test sites, testing center 54 grease, protein）.docVIP

高考化学58个考点精讲 考点54 油脂 蛋白质（College entrance examination chemistry 58 test sites, testing center 54 grease, protein） 1. review the key points 1. composition and structure and properties of oils and fats; 2. soaps and detergents; composition, properties and uses of proteins. 2. difficulties focus I. structure and classification of oils and fats: Classification: R1, R2, R3, while monoglyceride, R1, R2, R3 are not mixed at the same time, Natural oils are mostly mixed glycerides. Two, the nature of oil 1. Physical properties: P p water, high viscosity, insoluble in water, soluble in organic solvents, the solvent is better. High fatty acids are both saturated and unsaturated. Therefore, many fats have some chemical properties of olefins and esters, and they can undergo addition reactions and hydrolysis reactions. 2. Chemical properties (1) hydrogenation of oils - hardening of oils Uses: hardened oil, stable in nature, not easy to deteriorate, easy to transport. (2) hydrolysis of fat Acid hydrolysis Application: preparation of higher fatty acids and glycerin Alkaline hydrolysis saponification reaction Application: make soap and glycerin How do soaps remove dirt? Read the textbook P196 three and learn about the principles of soap making and cleaning And the merits and demerits of synthetic detergents. Three, soap and detergent The preparation of 1 soap 2. Decontamination principle Hydrophilic water base: polar -COONa or -COO--, soluble in water and stretched out of oil Hydrophobic: non-polar hydrocarbon -R, insoluble in water, lipophilic, inserted into the oil 3. Synthetic detergent Advantages: can be used in hard water, decontamination ability, cheap raw materials Disadvantages: cause water pollution Protein Protein is the basic substance that makes up cells, and all the biological activities of life are related to proteins. Therefore, it is important to study the composition and properties of proteins. Now lets do a few experiments to see what the nature of the protein is [