fatty acid, any of the organic carboxylic acids present in fats and oils fats 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.
..... Click the link for more information. as esters of glycerol glycerol, glycerin, glycerine, or 1,2,3-propanetriol
..... Click the link for more information. . 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 bond chemical 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
..... Click the link for more information. ). When fats and oils are hydrolyzed with an alkali, the fatty acids are liberated as their metal salts; these salts are soaps. Butyric acid butyric acid (by
..... Click the link for more information. is a fatty acid found in butter.

fatty acid

Organic compound that is an important component of lipids in plants, animals, and microorganisms. Fatty acids are carboxylic acids with a long hydrocarbon chain, usually straight, as the fourth substituent group on the carboxyl (−COOH) group (see functional group) that makes the molecule an acid. If the carbon-to-carbon bonds (see bonding) in that chain are all single, the fatty acid is saturated; artificial saturation is called hydrogenation. A fatty acid with one double bond is monounsaturated; one with more is polyunsaturated. These are more reactive chemically. Most unsaturated fats are liquid at room temperature, so food manufacturers hydrogenate them to make them solid (see margarine). A high level of saturated fatty acids in the diet raises blood cholesterol levels. A few fatty acids have branched chains. Others (e.g., prostaglandins) contain ring structures. Fatty acids in nature are always combined, usually with glycerol as triglycerides in fats. Oleic acid (unsaturated, with 18 carbon atoms) is almost half of human fat and is abundant in such oils as olive, palm, and peanut. Most animals, including mammals, cannot synthesize some unsaturated “essential” fatty acids; humans need linoleic, linolenic, and arachidonic acids in their diet.