الإنجليزية - التركية
تعريف fatty acid في الإنجليزية التركية القاموس.
- kim. yağ asidi
- yağ asidi
- fatty acid composition
- (Gıda) yağ asidi komposizyonu
- saturated fatty acid
- (Gıda) doymuş yağ asidi
- free fatty acid
- (Biyokimya) Serbest yağ asiti
- trans fatty acid
- trans yağ asidi
- fatty acids
- yağ asitleri
- fatty acids
- yağ asitleri chem
- volatile fatty acid number
- (Kimya) uçucu yağ asidi sayısı
المصطلحات ذات الصلة
الإنجليزية - الإنجليزية
تعريف fatty acid في الإنجليزية الإنجليزية القاموس.
- Any of a class of aliphatic carboxylic acids, of general formula CnH2n+1COOH, that occur combined with glycerol as animal or vegetable oils and fats. Only those with an even number of carbon atoms are normally found in natural fats
Note: The above general formula applies to the saturated fatty acids. Remove 2 hydrogen atoms for an unsaturated fatty acid, and 2 hydrogen atoms for every double bond in a polyunsaturated fatty acid.
- In chemistry, especially biochemistry, a fatty acid is a carboxylic acid often with a long unbranched aliphatic tail (chain), which is either saturated or unsaturated. Carboxylic acids as short as butyric acid (4 carbon atoms) are considered to be fatty acids, whereas fatty acids derived from natural fats and oils may be assumed to have at least 8 carbon atoms, e.g., caprylic acid (octanoic acid)
- A building block of fat
- A class of compounds that contain a long chain composed of hydrogen and carbon atoms In general, fatty acids refer to any compound derived from the breakdown of fats
- Any of a large group of monobasic acids, especially those found in animal and vegetable fats and oils, having the general formula CCOOH. 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. an acid that the cells in your body need to use food effectively. Organic compound that is an important component of lipids in plants, animals, and microorganisms. Fatty acids are carboxylic acids with a long hydrocarbon chain, usually straight, as the fourth substituent group on the carboxyl (COOH) group (see functional group) that makes the molecule an acid. If the carbon-to-carbon bonds (see bonding) in that chain are all single, the fatty acid is saturated; artificial saturation is called hydrogenation. A fatty acid with one double bond is monounsaturated; one with more is polyunsaturated. These are more reactive chemically. Most unsaturated fats are liquid at room temperature, so food manufacturers hydrogenate them to make them solid (see margarine). A high level of saturated fatty acids in the diet raises blood cholesterol levels. A few fatty acids have branched chains. Others (e.g., prostaglandins) contain ring structures. Fatty acids in nature are always combined, usually with glycerol as triglycerides in fats. Oleic acid (unsaturated, with 18 carbon atoms) is almost half of human fat and is abundant in such oils as olive, palm, and peanut. Most animals, including mammals, cannot synthesize some unsaturated "essential" fatty acids; humans need linoleic, linolenic, and arachidonic acids in their diet
- a long-chain carboxylic acid
- any monobasic (one displaceable hydrogen atom per molecule) organic acid having the general formula CnH2n+1 COOH Fatty acids derived from natural fats and oils are used to make soaps used in the manufacture of greases and other lubricants See grease
- An organic acid that is either manufactured by the body or must be supplied by the diet Examples of fatty acids include linoleic, linolenic, and arachidonic acid
- A carboxylic acid that contains a long, hydrophobic hydrocarbon chain
- long chain carboxylic acid
- A long-chain aliphatic acid that is found in natural fats
- A long, unbranched-chain carboxylic acid, most commonly of 12 to 20 carbons, derived from the hydrolysis of animal fats, vegetable oils, or the phospholipids of biological membranes
- Any of the series of saturated or unsaturated acids (C n H 2n O 2 ) such as stearic, oleic, and palmitic acids which occur in natural fats and natural oils
- -a long-chain molecule made of carbon atoms and capped at the end with a carboxyl group (COOH)
- An organic acid of aliphatic structure originally derived from fats and fatty oils
- acids found in lipids; composed of carbon atoms flanked by hydrogen atoms with an acid group
- A fatty acid is a carboxylic acid (an acid with a -COOH group) with long hydrocarbon side chains
- 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 atoms
- A chemical unit that occurs naturally, either singly or combined, and consists of strongly linked carbon and hydrogen atoms in a chain-like structure The end of the chain contains a reactive acid group made up of carbon, hydrogen, and oxygen This acid group permits reaction with glycerol to make the fatty acid a fundamental unit of the triglyceride fat molecule A natural fat is a mixture of triglyceride fat molecules Fatty acids found in soybeans include palmitic, stearic, oleic, linoleic, and linolenic
- a long-chain carboxylic acid (23 4)
- organic acid found in animal and vegetable oils (Chemistry)
- An organic substance which reacts with a base to form a soap Tallow and coconut oil are examples
- A carboxylic acid that contains a long hydrophobic hydrocarbon chain
- essential fatty acid
- any fatty acid required for human metabolism that cannot be synthesized by the body and must be present in the diet; originally designated as vitamin F
- fatty acids
- plural form of fatty acid
- free fatty acid
- non-esterified fatty acid
- non-esterified fatty acid
- Any fatty acid which occurs free, rather than esterified with glycerol to form a glyceride or other lipid; usually as the result of hydrolysis
- nonesterified fatty acid
- Alternative spelling of non-esterified fatty acid
- omega-3 fatty acid
- any polyunsaturated fatty acid having a double bond between the third and fourth carbon atoms from the end of the molecule farthest from the carboxylic acid; they are found in green vegetables and in the oils of fish such as salmon and mackerel; they are essential fatty acids, and seem to be beneficial in reducing the risk of heart disease
Both types of fish are available in cans, but unlike tuna, salmon is loaded with fat — healthy omega-3 fatty acids.
- omega-6 fatty acid
- any polyunsaturated fatty acid having a double bond between the sixth and seventh carbon atoms from the end of the molecule farthest from the carboxylic acid; although they are essential fatty acids, there is evidence that excess levels can cause a number of diseases
- polyunsaturated fatty acid
- a fatty acid, such as arachidonic acid, that contains two or more carbon to carbon double bonds
- saturated fatty acid
- a fatty acid, such as stearic acid, that contains no carbon to carbon double bonds
- trans fatty acid
- An unsaturated fatty acid in which one or more of the double bonds has the trans orientation instead of the usual cis orientation
- unsaturated fatty acid
- A fatty acid, such as oleic acid, that contains one carbon to carbon double bond
- Polyunsaturated Fatty Acid
- {i} PUFA, unsaturated fatty acid with more than one double or triple valence bond per molecule in its carbon chain (found soybean oil, safflower oil, fish and corn)
- fatty acids
- Molecules containing chains of carbon atoms with variable numbers of hydrogen atoms linked to each carbon atom Each fatty acid has an acid structure (termed a carboxyl) at one end of the carbon chain comprising one carbon, two oxygen and one hydrogen atom
- fatty acids
- An aliphatic acid; many can obtained from animal fats
- fatty acids
- Most common form of lipids found in all cells Come in saturated (reduced) and unsaturated (oxidized) form and are a component of phospholipids and fats
- fatty acids
- the body's desired source of energy during steady state aerobic activity, and low level activity; used for ATP production in muscle tissue during recovery glycogen replenishment
- fatty acids
- are required by the body for proper nutrition Fatty acids are transformed by the intestines into useful nutrients
- fatty acids
- Acids based on a string of carbon atoms; they often have unpleasant flavors
- fatty acids
- The principal part of many vegetable and animal oils and greases, also known as carboxylic acids which embrace a wider definition These are common contaminants that solvents are used to remove They are also used to activate fluxes
- fatty acids
- long straight chains of carbon and hydrogen ending with an acid group at one end Saturated fatty acids have no capacity to absorb more hydrogen atoms Animal fats are mostly of this type and are considered less healthy as they end to accumulate in the linings of arteries
- fatty acids
- SATURATED FATS
- fatty acids
- organic carbon compound occurring naturally in animal and vegetable fats and oils
- fatty acids
- A basic unit of fats When insulin levels are too low or there is not enough glucose (sugar) to use for energy, the body burns fatty acids for energy The body then makes ketone bodies, waste products that cause the acid level in the blood to become too high This in turn may lead to ketoacidosis, a serious problem See also: Diabetic ketoacidosis
- fatty acids
- nutritional substances found in nature, which include cholesterol, triglycerides, prostaglandins, and other fatty based acids
- fatty acids
- One of the constituent molecules of a fat See EFA for more detail
- fatty acids
- components of fats, oils, phospholipids, and waxes
- fatty acids
- A chemical unit occurring naturally, either singly or combined, and consisting of strongly linked carbon and hydrogen atoms in a chain like structure At the end of the chain is a reactive acid group composed of carbon, hydrogen and oxygen
- fatty acids
- A natural organic compound found in animal and vegetable fats, which are made up of various combinations of fatty acids (in sets of three) connected to a glycerol molecule, making them triglycerides Each molecule a fatty acid consists of a carboxyl group (oxygen, carbon and hydrogen) attached to a chain of carbon atoms with their associated hydrogen atoms The chain of carbon atoms may be connected with single bonds of hydrogen between them, making a 'saturated' fat; or it may be connected with double bonds, making an 'unsaturated' fat The number of carbon and hydrogen atoms in the chain is what determines the qualities of that particular fatty acid For more information on how this pertains to soap-making, see The Chemistry of Soap
- fatty acids
- Substances that occur in several forms in foods; different fatty acids have different effects on lipid profiles
- monounsaturated fatty acid
- an unsaturated fatty acid whose carbon chain has one double or triple valence bond per molecule; found chiefly in olive oil and chicken and almonds
- omega-3 fatty acid
- a polyunsaturated fatty acid whose carbon chain has its first double valence bond three carbons from the beginning
- omega-6 fatty acid
- a polyunsaturated fatty acid whose carbon chain has its first double valence bond six carbons from the beginning
- polyunsaturated fatty acid
- an unsaturated fatty acid whose carbon chain has more than one double or triple valence bond per molecule; found chiefly in fish and corn and soybean oil and safflower oil
- saturated fatty acid
- A long-chain carboxylic acid that contains no C==C double bonds See unsaturated fatty acid
- saturated fatty acid
- a fatty acid containing no carbon-carbon double bonds
- saturated fatty acid
- a fatty acid carrying the maximum possible number of hydrogen atoms (It doesn't have any double bounds) Unsaturated fatty acid: a fatty acid with one or more double bounds
- saturated fatty acid
- usually solid at room temperature; higher proportions found in foods from animal sources; tend to raise blood cholesterol levels
- saturated fatty acid
- a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; found chiefly in animal fats
- trans fatty acid
- An unsaturated fatty acid produced by the partial hydrogenation of vegetable oils and present in hardened vegetable oils, most margarines, commercial baked foods, and many fried foods. An excess of these fats in the diet is thought to raise the cholesterol level in the bloodstream
- trans fatty acid
- {i} unhealthy unsaturated fatty acid formed through the chemical process of hydrogenation of oils, fatty acid produced by hydrogenation of an unsaturated fatty acid (found in margarine, fried foods etc. and raise cholesterol levels)
- trans fatty acid
- a fatty acid that has been 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
- unsaturated fatty acid
- a fatty acid whose carbon chain can absorb additional hydrogen atoms
المصطلحات ذات الصلة
fatty acid
الواصلة
fat·ty ac·idالتركية النطق
fäti äsıdالنطق
/ˈfatē ˈasəd/ /ˈfætiː ˈæsəd/
Resimler
السابق
المفضلات