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A saturated compound is a chemical compound (or ion) that resists addition reactions, such as hydrogenation, oxidative addition, and binding of a Lewis base. The term is used in many contexts and for many classes of chemical compounds. Overall, saturated compounds are less reactive than unsaturated compounds.
For hydrocarbons, the DBE (or IHD) tells us the number of rings and/or extra bonds in a non-saturated structure, which equals the number of hydrogen pairs that are required to make the structure saturated, simply because joining two elements to form a ring or adding one extra bond (e.g., a single bond changed to a double bond) in a structure reduces the need for two H's.
The peroxide value is defined as the amount of peroxide oxygen per 1 kilogram of fat or oil. Traditionally this was expressed in units of milliequivalents, although in SI units the appropriate option would be in millimoles per kilogram (N.B. 1 milliequivalents = 0.5 millimole; because 1 mEq of O2 =1 mmol/2 of O2 =0.5 mmol of O2, where 2 is valence).
An example of triglyceride occurring in the saponifiable fraction of oils with a saturated fatty acid residue, a monounsaturated fatty acid residue and a triple unsaturated (polyunsaturated) fatty acid residue. The triple esterified glycerol (marked black) can be seen in the center of the structure. Such a triglyceride has a high iodine value ...
saturated aliph./cyclic 6-membered 1720 α,β-unsaturated 1685 aromatic ketones 1685 cyclic 5-membered 1750 cyclic 4-membered 1775 aldehydes 1725 influenced by conjugation (as with ketones) carboxylic acids/derivates saturated carboxylic acids 1710 unsat./aromatic carb. acids 1680–1690 esters and lactones: 1735
In organic chemistry, the bromine test is a qualitative test for the presence of unsaturation (carbon-to-carbon double or triple bonds), phenols and anilines. An unknown sample is treated with a small amount of elemental bromine in an organic solvent, being as dichloromethane or carbon tetrachloride. Presence of unsaturation and/or phenol or ...
The aniline point serves as a reasonable proxy for aromaticity of oils consisting mostly of saturated hydrocarbons (i.e. alkanes, paraffins) or unsaturated compounds (mostly aromatics). Significant chemical functionalization of the oil (chlorination, sulfonation, etc.) can interfere with the measurement, due to changes to the solvency of the ...
Saturated and unsaturated compounds, a classification of compounds related to their ability to resist addition reactions Degree of unsaturation; Saturated fat or saturated fatty acid; Unsaturated fat or unsaturated fatty acid; Non-susceptibility of an organometallic compound to oxidative addition; Saturation of protein binding sites