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Chemistry LibreTexts

9: Fats

  • Page ID
    460751
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    • 9.1: Fat is Not Evil
      There has been a lot said about the dangers of eating too much fat. There are good reasons for focusing attention on dietary fat. But for the unwary, these dire warnings can be misleading. For the evils associated with dietary fats are related to excessive use, not to harm in fat itself. In fact, fat is an essential nutrient.
    • 9.2: What is a Fat?
      Fats are a group of chemical compounds which do not dissolve in water, but do dissolve in organic solvents (solvents which have a chemical backbone of carbon, such as ether or chloroform). To put it simply, fat added to water floats to the top, as on the surface of chicken soup (thus the classic statement that oil and water don’t mix). Similarly, if we dribble gravy on our clothing, water will not sponge it away. Instead, we use cleaning fluid (an organic solvent) to remove it.
    • 9.3: Fatty acyls
      Structural features of fatty acids, prostaglandins, and waxes, their nomenclature, importance, and uses are described.
    • 9.4: Glycerolipids
      Glycerolipids are defined, and the difference in composition and properties of fats and oils and their chemical reactions, including hydrolysis, saponification, and hydrogenation is described.
    • 9.5: Fats and Cholesterol


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