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- https://chem.libretexts.org/Courses/Westfield_State_University/Chem0103_Chemistry_of_the_Life_Sciences_(Theis)/02%3A_Organic_Chemistry/2.05%3A_Extras/2.5.02%3A_Lipids_(Bio_OpenStax)Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon–carbon or carbon–hydrogen bonds. Non-polar mo...Lipids include a diverse group of compounds that are largely nonpolar in nature. This is because they are hydrocarbons that include mostly nonpolar carbon–carbon or carbon–hydrogen bonds. Non-polar molecules are hydrophobic (“water fearing”), or insoluble in water. Lipids perform many different functions in a cell. Cells store energy for long-term use in the form of fats. Lipids also provide insulation from the environment for plants and animals.
- 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/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/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/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).
- https://chem.libretexts.org/Workbench/Pick_Your_Poison%3A_Introduction_to_Materials_Toxicology/28%3A_Levels_of_Organization/28.02%3A_The_Chemical_Level_of_Organization/28.2.06%3A_Organic_Compounds_Essential_to_Human_FunctioningFigure \PageIndex9: The Shape of Proteins (a) The primary structure is the sequence of amino acids that make up the polypeptide chain. (b) The secondary structure, which can take the form of an ...Figure \PageIndex9: The Shape of Proteins (a) The primary structure is the sequence of amino acids that make up the polypeptide chain. (b) The secondary structure, which can take the form of an alpha-helix or a beta-pleated sheet, is maintained by hydrogen bonds between amino acids in different regions of the original polypeptide strand. (c) The tertiary structure occurs as a result of further folding and bonding of the secondary structure. (d) The quaternary structure occurs as a result …
- https://chem.libretexts.org/Courses/UW-Whitewater/UWX_CH114%3A_Chemistry_in_the_Kitchen/06%3A_Macronutrients_-_Fats/6.02%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).
