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A saturated fat is a type of fat in which the fatty acid chains have all single bonds between the carbon atoms. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched chain of carbon (C) atoms.
Generally, the epidermal lipid matrix is composed of an equimolar mixture of ceramides (about 50% by weight), cholesterol (25%), and free fatty acids (15%). [39] Saturated fatty acids 16 and 18 carbons in length are the dominant types in the epidermis, [39] [40] while unsaturated fatty acids and saturated fatty acids of various other lengths ...
Common Name Systematic Name Structural Formula Lipid Numbers Propionic acid: Propanoic acid CH 3 CH 2 COOH : C3:0 Butyric acid: Butanoic acid CH 3 (CH 2) 2 COOH : C4:0 Valeric acid
Ceramides (N-acyl-sphingoid bases) are a major subclass of sphingoid base derivatives with an amide-linked fatty acid. The fatty acids are typically saturated or mono-unsaturated with chain lengths from 16 to 26 carbon atoms. [25]: 421–2
Membrane fluidity is affected by fatty acids. More specifically, whether the fatty acids are saturated or unsaturated has an effect on membrane fluidity. Saturated fatty acids have no double bonds in the hydrocarbon chain, and the maximum amount of hydrogen. The absence of double bonds decreases fluidity. Unsaturated fatty acids have at least ...
Different foods contain different amounts of fat with different proportions of saturated and unsaturated fatty acids. Some animal products, like beef and dairy products made with whole or reduced fat milk like yogurt, ice cream, cheese and butter have mostly saturated fatty acids (and some have significant contents of dietary cholesterol).
Reduced-Fat Cheddar Cheese. 3.9 ounces reduced fat cheddar cheese: 30 grams of protein
The terms saturated vs unsaturated are often applied to the fatty acid constituents of fats. The triglycerides (fats) that comprise tallow are derived from the saturated stearic and monounsaturated oleic acids. [3] Many vegetable oils contain fatty acids with one (monounsaturated) or more (polyunsaturated) double bonds in them.