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Although the term "lipid" is sometimes used as a synonym for fats, fats are a subgroup of lipids called triglycerides. Lipids also encompass molecules such as fatty acids and their derivatives (including tri-, di-, monoglycerides, and phospholipids), as well as other sterol -containing metabolites such as cholesterol . [ 6 ]
This analysis is used to determine the free fatty acid content of fats; i.e., the proportion of the triglycerides that have been hydrolyzed. Neutralization of fatty acids, one form of saponification (soap-making), is a widely practiced route to metallic soaps .
Animal fats typically have unsaturated fatty acid residues on carbon atoms 1 and 3. Extreme examples of non-random fats are cocoa butter (mentioned above) and lard, which contains about 20% triglyceride with palmitic acid on carbon 2 and oleic acid on carbons 1 and 3. [4] An early step in the biosynthesis is the formation of the glycerol-1 ...
The second step in lipid metabolism is absorption of fats. Short chain fatty acids can be absorbed in the stomach, while most absorption of fats occurs only in the small intestines. Once the triglycerides are broken down into individual fatty acids and glycerols, along with cholesterol, they will aggregate into structures called micelles. Fatty ...
The so-called Mediterranean diet, prevalent in many countries in the Mediterranean Sea area, includes more total fat than the diet of Northern European countries, but most of it is in the form of unsaturated fatty acids (specifically, monounsaturated and omega-3) from olive oil and fish, vegetables, and certain meats like lamb, while ...
Many macromolecules are polymers of smaller molecules called monomers. The most common macromolecules in biochemistry are biopolymers (nucleic acids, proteins, and carbohydrates) and large non-polymeric molecules such as lipids, nanogels and macrocycles. [1]
A monomer (/ ˈ m ɒ n ə m ər / MON-ə-mər; mono-, "one" + -mer, "part") is a molecule that can react together with other monomer molecules to form a larger polymer chain or three-dimensional network in a process called polymerization.
Monoglycerides are primarily used as surfactants, usually in the form of emulsifiers.Together with diglycerides, monoglycerides are commonly added to commercial food products in small quantities as "E471" (s.a. Mono- and diglycerides of fatty acids), which helps to prevent mixtures of oils and water from separating.