Fats & Oils U-3 Notes

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Fats and Oils

Analytical Constants of Fats and Oils

Other Units of Pharmaceutical Organic Chemistry II

Unit 1
Unit 2
Unit 4
Unit 5
Pharmaceutical organic chemistry II

Other Subjects of B Pharmacy 3rd Semester

Topic wise notes of:

Physical Pharmaceutics I

  • Solubility of Drugs
  • States & Properties of Matter
  • Surface, Interfacial Phenomenon
  • Complexation & Protein Binding
  • pH, Buffers & Isotonic Solutions
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Topic wise notes of:

Pharmaceutical Microbiology

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Unit III Summary: Fats & Oils

Unit III provides a comprehensive study of fats, emphasizing their chemical composition, reactions, and analytical evaluation. It begins with an overview of fatty acids, focusing on their basic reactions that form the structural and functional basis of fats and oils.

The unit explores key chemical processes such as hydrolysis, which breaks down fats into fatty acids and glycerol; hydrogenation, used to convert unsaturated fats into saturated ones; saponification, the process of soap formation; and rancidity, which describes the degradation of oils leading to unpleasant odors or flavors. Drying oils, which harden upon exposure to air, are also discussed for their industrial relevance.

A significant part of the unit is devoted to analytical constants used to assess the quality and characteristics of fats and oils. These include acid value, saponification value, ester value, iodine value, acetyl value, and Reichert-Meissl (RM) value. For each, the principle behind the test and its pharmaceutical or industrial significance are explained, aiding in quality control and formulation processes

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