Publisher: Chemical Society of Nigeria

Equilibrium Constants For The Formation of Fatty Acid Ethyl Esters (FAEES)

S. M. Tongu, E. W. Nsi, N. N. Nkpa
KEYWORDS: Equilibrium constants, fatty acid, ethanol, esters.


The equilibrium constants for the formation of fatty acid ethyl esters (FAEEs), associated with diseases characterised by the inability of the heart muscles to contract normally were determined spectrophotometrically by the procedure based on the oxidation of ethanol by chromic acid and the reduction of the acid in the process. Four fatty acids; lauric, myristic, palmitic and stearic acids were esterified against ethanol. The equilibrium constants ranged from 5.20 for lauric to 6.55 for stearic acid. All the determined values of K, showed a shift of equilibrium towards the products. This work has therefore provided numerical indices in predicting the direction and completeness of reactions between aliphatic fatty acids and ethanol, and the risks associated with high consumption of ethanol. The higher the concentration of the ethanol the more likely the formation of the esters.

View Online
Publication Year
Place Of Publication