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Fats are actually combinations of many different fatty acids which exert characteristic physiological and metabolic effects in the body. Saturated and unsaturated fats are designated by the presence of double bonds within the chain of carbon atoms in the fatty acid. Saturated fats have no double bonds, whereas unsaturated fats have double bonds. Unsaturated fats with one circulatory system double bond are circulatory system called monounsaturated fatty acids (MUFAs) and those with more than circulatory system one double bond are called polyunsaturated fatty acids (PUFAs) (See Chart). In general, fats containing a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated. Fats containing mostly unsaturated fatty acids are usually liquid at room temperature and are called oils. Saturated fatty acids are more stable than unsaturated fatty acids because of their chemical structure.
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