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fatty acid
fatty acidn. Any of a large group of monoprotic acids, especially those found in animal and vegetable fats and oils, having the general formula CnH2n+1COOH. Characteristically made up of saturated or unsaturated aliphatic compounds with an even number of carbon atoms, this group of acids includes palmitic, stearic, and oleic acids.fatty acid n 1. (Biochemistry) 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. (Elements & Compounds) another name for carboxylic acid, used esp of a naturally occurring one fat′ty ac′id
n. any of a class of aliphatic acids, esp. palmitic, stearic, or oleic acid, consisting of a long hydrocarbon chain ending in a carboxyl group that bonds to glycerol to form a fat. [1860–65] fat·ty acid (făt′ē) Any of a large group of organic acids, especially those found in animal and vegetable fats and oils. Fatty acids are mainly composed of long chains of carbon atoms linked to hydrogen atoms. A fatty acid is saturated when the bonds between carbon atoms are all single bonds. It is unsaturated when any of these bonds is a double or triple bond.fatty acidA monobasic acid, especially one found in animal fats or vegetable oils.Thesaurus| Noun | 1. | fatty acid - any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atomscarboxylic acid - an organic acid characterized by one or more carboxyl groupssaturated fatty acid - a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; found chiefly in animal fatsunsaturated fatty acid - a fatty acid whose carbon chain can absorb additional hydrogen atomstrans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils |
Translationsfatty acid
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.
..... Click the link for more information. 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.
..... 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 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
..... 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 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.
..... Click the link for more information. 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 acid1. 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
See fatty acidfatty acid
fat·ty ac·id (fat'ē as'id), Any acid derived from fats by hydrolysis (for example, oleic, palmitic, or stearic acids); any long-chain monobasic organic acid; they accumulate in disorders associated with the peroxisomes.fatty acidn. Any of a large group of monoprotic acids, especially those found in animal and vegetable fats and oils, having the general formula CnH2n+1COOH. Characteristically made up of saturated or unsaturated aliphatic compounds with an even number of carbon atoms, this group of acids includes palmitic, stearic, and oleic acids.fatty acid A straight-chain monocarboxylic acid that can be either saturated (i.e., has no double bonds) or unsaturated—either monounsaturated (having a single double bond) or polyunsaturated (having more than one double bond). The importance of saturation of the bonds in fatty acids is unclear, although saturated animal-derived and “tropical” oils appear to increase the risk of atherosclerosis, while diets high in monounsaturated fats, in particular olive oil, decrease this risk.
Dietary Fats (% saturation)
[• Substance—A; B; C]
(A=% Saturated fatty acids;
B=% Monounsaturated fatty acids;
C=% Polyunsaturated fatty acids)
• Safflower oil—9%; 13%; 72%
• Sunflower oil—11%; 20%; 69%
• Corn oil—13%; 25%; 62%
• Olive oil—14%; 77%; 9%
• Soybean oil—15%; 24%; 61%
• Peanut oil—18%; 48%; 34%
• Cottonseed oil—27%; 19%; 54%
• Lard—41%; 47%; 12%
• Palm oil—51%; 39%; 10%
• Beef Tallow—52%; 44%; 4%
• Butterfat—66%; 30%; 4%
• Palm-kernel oil—86%; 12%; 2%
• Coconut oil—92%; 6%; 2%fatty acid Biochemistry A straight-chain monocarboxylic acid, which can be either saturated–ie, has no double bonds or unsaturated, which is, in turn, either monounsaturated–having a single double bond, or polyunsaturated–having more than one double bond. See Cholesterol-raising fatty acid, n-3 fatty acid, Polyunsaturated fatty acid, Unsaturated fatty acid. fat·ty ac·id (fat'ē as'id) Any acid derived from fats by hydrolysis (e.g., oleic, palmitic, or stearic acids); any long-chain monobasic organic acid; they accumulate in disorders associated with the peroxisomes. fat·ty ac·id (fat'ē as'id) Any acid derived from fats by hydrolysis (e.g., oleic, palmitic, or stearic acids).Patient discussion about fatty acidQ. Any dietitians here? Please tell me what are the different types of fatty acids available? A. i'm not a dietitian either but i love reading about nutrition. so i can tell you that here are 2 families of essential fatty acids (fatty acids that our body cannot create by it's on).
here is the wikipedia entry about them :
http://en.wikipedia.org/wiki/Essential_fatty_acid
Q. Is Omega 3 fatty acids helps brain development of babies? There are all sorts of food supplements that add omega 3 to their baby formula. Is it helpful? Can it harm? A.
I found a nice video with a pediatrician that explain that exactly!!
http://www.5min.com/Video/Omega-Oil-in-Formula---Good-or-Bad-6067
More discussions about fatty acidAcronymsSeefanartfatty acid
Related to fatty acid: saturated fatty acid, Omega 3 fatty acidWords related to fatty acidnoun any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysisRelated Words- carboxylic acid
- saturated fatty acid
- unsaturated fatty acid
- trans fatty acid
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