fatty acid

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fatty acid,

any of the organic carboxylic acids present in fats and oilsfats and oils,
group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
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 as esters of glycerolglycerol,
 glycerin,
 glycerine,
or 1,2,3-propanetriol
, CH2OHCHOHCH2OH, colorless, odorless, sweet-tasting, syrupy liquid. Glycerol is a trihydric alcohol. It melts at 17.
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. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e., each carbon atom is connected to its carbon atom neighbors by single bonds; and some fatty acids are unsaturated, i.e., contain at least one carbon-carbon double bond (see chemical bondchemical bond,
mechanism whereby atoms combine to form molecules. There is a chemical bond between two atoms or groups of atoms when the forces acting between them are strong enough to lead to the formation of an aggregate with sufficient stability to be regarded as an
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). When fats and oils are hydrolyzed with an alkali, the fatty acids are liberated as their metal salts; these salts are soaps. Butyric acidbutyric acid
or butanoic acid
, CH3CH2CH2CO2H, viscous, foul-smelling, liquid carboxylic acid; m.p. about −5°C;; b.p. 163.5°C;. It is miscible with water, ethanol, and ether.
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 is a fatty acid found in butter.

fatty acid

[¦fad·ē ′as·əd]
(organic chemistry)
An organic monobasic acid of the general formula Cn H2 n + 1COOH derived from the saturated series of aliphatic hydrocarbons; examples are palmitic acid, stearic acid, and oleic acid; used as a lubricant in cosmetics and nutrition, and for soaps and detergents.

fatty acid

1. any of a class of aliphatic carboxylic acids, such as palmitic acid, stearic acid, and oleic acid, that form part of a lipid molecule
2. another name for carboxylic acid esp a naturally occurring one
References in periodicals archive ?
With increasing concentrations of TWP, the values of free fatty acid, peroxide and saponification values significantly decreased from T0 to T3 due to presence of natural antioxidants, such as phenols and carotenoids and specially lycopene that exhibits higher singlet oxygen (O2) quenching ability as compared to other antioxidants, which may helpful in preventing oxidation (Rizk et al.
Free fatty acid (FFA) and acid values are among the characteristics features that are necessary for the confirmation of the identity and edibility of oil.
Furthermore, the fuel properties including density, kinematics viscosity, high heating value, acid value, free fatty acid (%), cloud point and pour point of U.
Keywords: Biodiesel, Trans-esterification, Waste Cooking Oil, Free Fatty Acid
Both the total and incremental area under the curve (AUC) for free fatty acids after lunch were higher on the no-breakfast days, compared with breakfast days, suggesting that prelunch free fatty acid levels were not the cause of the increased AUC.
A triglyceride or molecules under prolonged exposure to oxygen and heat will become diglycerides and one free fatty acid or a monoglyceride and two free fatty acids or potentially three free fatty acids [4].
In table 2, it has been shown that the response to chronic ethanol consumption causes statistically significant increase in the total level of saturated free fatty acids (by about 12%), notably in the level of free behenic acid (22:0), by about 58%, while free palmitic acid (16:0) was increased (by about 12%) in the same group.
After 90 minutes of oral administration, the rats were sacrificed, and blood level of glucose and free fatty acids and hepatic arginase activity were analysed.
Fungi are capable of producing lipase; a glycerol ester hydrolase, a principal enzyme involved in the hydrolysis of seed lipids (triacylglycerol) to free fatty acids and glycerol [3].
In a subgroup (n = 51), post-heparin lipoprotein lipase decreased significantly more (-270 mmol free fatty acids.