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Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with fats. Fats play a vital role in maintaining healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function. Fat also serves as a useful buffer against a host of ...
Animal fats are lipids derived from animals which are used by the animal for a multitude of functions, or can be used by humans for dietary, sanitary, and cosmetic purposes. Depending on the temperature of the fat, it can change between a solid state and a liquid state. Chemically, both fats and oils are composed of triglycerides.
Download as PDF; Printable version; In other projects ... Cooking oils; Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 Coconut oil: 87: 13: 0 ... Fats added during ...
This in turn plays an important role in the structure and function of cell membranes. [25]: 193–5 Most naturally occurring fatty acids are of the cis configuration, although the trans form does exist in some natural and partially hydrogenated fats and oils. [26]
Most oils are unsaturated lipids that are liquid at room temperature. The general definition of oil includes classes of chemical compounds that may be otherwise unrelated in structure, properties, and uses. Oils may be animal, vegetable, or petrochemical in origin, and may be volatile or non-volatile. [1]
The chemical analysis of fatty acids in lipids typically begins with an interesterification step that breaks down their original esters (triglycerides, waxes, phospholipids etc.) and converts them to methyl esters, which are then separated by gas chromatography [41] or analyzed by gas chromatography and mid-infrared spectroscopy.
Polyunsaturated fatty acids are precursors to and are derived from polyunsaturated fats, which include drying oils. [3] Chemical structure of the polyunsaturated fatty acid linoleic acid 3D representation of linoleic acid in a bent conformation Chemical structure of α-linolenic acid (ALA), an essential omega−3 fatty acid
General structures of mono-, di-, and tri-acylglycerides with names according to the stereospecific numbering Fatty acid Vegetable oils and animal fats contain mostly triglycerides, but are broken down by natural enzymes ( lipases ) into mono and diglycerides and free fatty acids and glycerol.