P298: What all we need to know about fats?

Author: Sangeeta Kumar, Sri Tikaram Girls Post Graduate College, Aligarh, India

Co-Author: Sangeeta Kumar and Viniti Gupta, Sri Tika Ram Girls Post Graduate College, India; Manisha Nigam, University of Pittsburg at Johnstown, USA

Date: 8/4/14

Time: 2:25 PM2:45 PM

Room: MAN 102

Related Symposium: S22

Lipids are an integral part of human diet. High content of lipids enhances the taste, texture and appearance of the cooked food and therefore they find an easy way into kitchens. Initially saturated milk fat was used as the cooking medium in India but with the advancement in medical research unsaturated fat became extremely popular. Depending upon the saturation, degree of unsaturation (MUFA and PUFA) and the isomeric forms (Trans and Cis/Omega) the fats can be classified as healthy and unhealthy for human consumption. Also indiscriminate consumption of fats leads to a variety of health concerns like obesity, Atherosclerosis etc. A student seminar for final year (three year course) was held by twelve students of the same year on the topic “What all we need to know about fats?” Starting from the Vedic age, introduction of fatty acids, geometrical isomerism in fats, saturated and unsaturated fats, Trans and Omega fats on basis of structure, health issues, cholesterol, fat substitutes, industrial uses of fats and myths with respect to fats were covered through PowerPoint presentations.

P138: Enriching a sophomore-level organic chemistry lab course with a green reaction that requires students to use spectroscopy skills

Author: Manisha Nigam, University of PIttsburgh at Johnstown, USA

Co-Author: Manisha Nigam and Brittney Rush, University of Pittsburgh at Johnstown, USA

Date: 8/4/14

Time: 10:15 AM10:35 AM

Room: LMH 114

Related Symposium: S7

Most experiments in a sophomore level Organic Chemistry lab course involve reactions whose products and reaction mechanisms are well known. Consequently, students use spectroscopy data for verification purposes, at the instructor’s discretion. The reaction of an α,β-unsaturated ester with an amine presents an opportunity where students are required to use spectroscopy data to identify whether the product formed is an amide (formed via a 1,2 substitution mechanism), or an amino-ester (formed via a 1,4 addition mechanism). When performed using traditional organic solvents such as tetrahydrofuran or cyclohexane, this reaction has a very long reaction time (48 hours) and poor product yield; and is hence not viable for inclusion in the lab curriculum. In an effort to incorporate Green Chemistry principles in a current Organic Chemistry lab course, we have found that using PEG-400 as a “green” alternative to traditional organic solvents drastically reduces reaction times (to 1.5 hours) and increases product yield. In our presentation, we describe a highly efficient, inexpensive, non-toxic, and environmentally friendly organic reaction that enables students in a sophomore level Organic Chemistry lab course to: (a) identify the product and reaction mechanisms using IR spectroscopy and 1H NMR spectroscopy data; as well as: (b) identify and understand various Green Chemistry principles associated with the reaction, such as: “atom economy”, “use of safer chemicals”, “design for energy efficiency”, “use of renewable feedstock” and “inherently safer chemistry for accident prevention”.