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Lipid numbers take the form C:D, [a] where C is the number of carbon atoms in the fatty acid and D is the number of double bonds in the fatty acid. If D is more than one, the double bonds are assumed to be interrupted by CH 2 units, i.e., at intervals of 3 carbon atoms along the chain.
To form carbon-to-carbon double bonds, hydrogen atoms are removed from the carbon chain. In cellular metabolism, unsaturated fat molecules contain less energy (i.e., fewer calories) than an equivalent amount of saturated fat. The greater the degree of unsaturation in a fatty acid (i.e., the more double bonds in the fatty acid) the more ...
Many types of neutral fats are possible both because of the number and variety of fatty acids that could form part of it and because of the different bonding locations for the fatty acids. An example is a monoglyceride , which has one fatty acid combined with glycerol, a diglyceride , which has two fatty acids combined with glycerol, or a ...
For the most part, fatty acids are oxidized by a mechanism that is similar to, but not identical with, a reversal of the process of fatty acid synthesis. That is, two-carbon fragments are removed sequentially from the carboxyl end of the acid after steps of dehydrogenation, hydration, and oxidation to form a beta-keto acid, which is split by ...
In fatty acids the carbon atom of the methyl group at the end of the hydrocarbon chain is called the omega carbon because omega is the last letter of the Greek alphabet. Omega-3 fatty acids have a double bond three carbons away from the methyl carbon, whereas omega-6 fatty acids have a double
Starch, made of amylose and amylopectin, plants energy storage. [2] Glycogen, energy in animals. [2] Cellulose, a biopolymer, found in the cell walls of plants. [2] Fatty acid, two types, saturated fat and unsaturated fat (oil), are stored energy. [2] Essential fatty acid, needed but not synthesized by the human body. [2]
In biochemistry and nutrition, a monounsaturated fat is a fat that contains a monounsaturated fatty acid (MUFA), a subclass of fatty acid characterized by having a double bond in the fatty acid chain with all of the remaining carbon atoms being single-bonded. By contrast, polyunsaturated fatty acids (PUFAs) have more than one double bond.
An omega−3 fatty acid is a fatty acid with multiple double bonds, where the first double bond is between the third and fourth carbon atoms from the end of the carbon atom chain. "Short-chain" omega−3 fatty acids have a chain of 18 carbon atoms or less, while "long-chain" omega−3 fatty acids have a chain of 20 or more.