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Intermolecular forces

lipids

saturated fats

stronger london dispersion forces (Molecular Shape and Functionality, n.d., p. 5)

solid at rtp

unsaturated fats

weaker London dispersion forces

liquid at rtp

vegtable oil

hydrogen bonds

phospholipids

semi-fluid at rtp

into 3 types

Hydrogen bonds

strongest forces

when reacting with a highly electronegative atom ( between H and F, N, or O) via polar covalent bond

high boiling/melting point (Reusch, 2020, p. 2.11)

highly soluble in water (Langdon, n.d., p. 2.4)

non-polar solvents

London Dispersion forces

occurs between all molescules

weakest forces

the instantaneous forces are formed through random motion of electrons

organic compounds with only london dispersion forces are most soluble in

non-polar solvents

low boiling/melting point (Reusch, 2020, p. 2.11)

poorly soluble in water

difficult to overcome the hydrogen bonds in water molecules

olive oil

Subtopic

Dipole Dipole

interactions between dipoles on neighbouring molecules

higher boiling/melting point then london dispersion forces but lower then hydrogen bonds (Langdon, n.d., p. 2.4)

polar molecules. when the positive end of one polar molecule interacts with the negative end of another polar molecule

organic compounds with dipole dipole forces are most soluble

polar solvents

the positive ends and the negative ends of the moleucles interact with each other

they are highly soluble in water. (water is a polar solvent)