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- https://chem.libretexts.org/Courses/University_of_Illinois_Springfield/CHE_124%3A_General_Chemistry_for_the_Health_Professions_(Morsch_and_Andrews)/17%3A_Lipids/17.2%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Bookshelves/Organic_Chemistry/Organic_Chemistry_(OpenStax)/27%3A_Biomolecules_-_Lipids/27.01%3A_Waxes_Fats_and_OilsThis section discusses waxes, fats, and oils, which are types of lipids distinguished by their structures and properties. Waxes are long-chain fatty acids esterified to long-chain alcohols, providing ...This section discusses waxes, fats, and oils, which are types of lipids distinguished by their structures and properties. Waxes are long-chain fatty acids esterified to long-chain alcohols, providing waterproofing. Fats and oils are triglycerides, formed from glycerol and fatty acids. The key difference lies in saturation: fats (saturated) are solid at room temperature, while oils (unsaturated) are liquid. Their biological roles include energy storage and insulation.
- https://chem.libretexts.org/Courses/University_of_Kansas/General%2C_Organic%2C_and_Biological_Chemistry/12%3A_Biomolecules/12.02%3A_Lipids/12.2.01%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Courses/Victor_Valley_College/CHEM100_Victor_Valley_College/14%3A_Lipids/14.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Courses/Brevard_College/CHE_301_Biochemistry/03%3A_Lipids/3.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Courses/can/CHEM_232_-_Organic_Chemistry_II_(Puenzo)/13%3A_Biomolecules_-_Lipids/13.02%3A_Waxes_Fats_and_OilsFats play an important role in human nutrition, and most people are aware of the desirability of limiting their dietary intake of saturated fats, as these compounds have been associated with heart dis...Fats play an important role in human nutrition, and most people are aware of the desirability of limiting their dietary intake of saturated fats, as these compounds have been associated with heart disease. Unsaturated fats are generally considered to be much more desirable from the point of view of good health. Notice that all the fatty acids derived from naturally occurring fats have a Z (i.e., cis) configuration.
- https://chem.libretexts.org/Courses/University_of_West_Georgia/CCHEM_1152K%3A_Survey_of_Chemistry_II/07%3A_Lipids/7.01%3A_Lipids/7.1.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Workbench/LCDS_Organic_Chemistry_OER_Textbook_-_Todd_Trout/27%3A_Biomolecules_-_Lipids/27.02%3A_Waxes_Fats_and_OilsFats play an important role in human nutrition, and most people are aware of the desirability of limiting their dietary intake of saturated fats, as these compounds have been associated with heart dis...Fats play an important role in human nutrition, and most people are aware of the desirability of limiting their dietary intake of saturated fats, as these compounds have been associated with heart disease. Unsaturated fats are generally considered to be much more desirable from the point of view of good health. Notice that all the fatty acids derived from naturally occurring fats have a Z (i.e., cis) configuration.
- https://chem.libretexts.org/Courses/Matanuska-Susitna_College/MatSu_College-CHEM_A104_Introduction_to_Organic_and_Biochemistry/17%3A_Lipids/17.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Courses/Fullerton_College/Introductory_Chemistry_for_Allied_Health_(Chan)/14%3A_Lipids/14.03%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
- https://chem.libretexts.org/Courses/University_of_Kansas/KU%3A_CHEM_110_GOB_Chemistry_(Sharpe_Elles)/17%3A_Lipids/17.2%3A_Fats_and_OilsFats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/o...Fats and oils are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol. An increase in the percentage of shorter-chain fatty acids and/or unsaturated fatty acids lowers the melting point of a fat or oil. The hydrolysis of fats and oils in the presence of a base makes soap and is known as saponification. Double bonds present in unsaturated triglycerides can be hydrogenated to convert oils (liquid) into margarine (solid).
