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Most of the natural fatty acids have an even number of carbon atoms, because their biosynthesis involves acetate which has two carbon atoms. Industrially, fatty acids are produced by the hydrolysis of the ester linkages in a fat or biological oil (both of which are triglycerides), with the removal of glycerol. See oleochemicals. Reduction of fatty acids yields himan fatty alcohols. Contents 1 Types of fatty acids 1.1 Saturated fatty himan acids 1.2 Unsaturated fatty acids 1.2.1 Nomenclature 1.2.2 Essential fatty acids 1.2.3 Trans fatty himan acids 2 Free fatty acids 3 pH 4 Autoxidation and rancidity 5 Sources 6 See also 7 External links [edit] Types of fatty acids Several fatty acid molecules [edit] Saturated fatty acids Saturated fatty acids do not contain any double bonds or other functional groups along the chain.
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