yağ asitleri chem

listen to the pronunciation of yağ asitleri chem
Türkçe - İngilizce
fatty acids
plural form of fatty acid
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
An aliphatic acid; many can obtained from animal fats
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
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
are required by the body for proper nutrition Fatty acids are transformed by the intestines into useful nutrients
Acids based on a string of carbon atoms; they often have unpleasant flavors
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
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
SATURATED FATS
organic carbon compound occurring naturally in animal and vegetable fats and oils
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
nutritional substances found in nature, which include cholesterol, triglycerides, prostaglandins, and other fatty based acids
One of the constituent molecules of a fat See EFA for more detail
components of fats, oils, phospholipids, and waxes
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
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
Substances that occur in several forms in foods; different fatty acids have different effects on lipid profiles