a fat molecule, or a lipid.
Two common fats formed are saturated and unstaurated
2048
4+1=5. Plus 4 equals 9. Plus 77685769844446473 equals 77685769844446482. Plus 3 equals 77685769844446485. Plus 8 equals 77685769844446493. Plus 1 equals 77685769844446494. Plus 9870998342523322424 equals 1064785604097768918. Plus 4 equals 1064785604097768922.
It is the property that equals plus equals are equals.
the answer is a
If I am correct, 9 plus 7 equals 112.
Lipase
The term for glycerol plus two fatty acids is a diglyceride.
1 glycerol + 3 fatty acids = 1 lipid + 1 water
The chemical reaction is hydrolysis, where fatty acids and glycerol molecules are produced from the breakdown of a triglyceride molecule by water. This reaction is catalyzed by enzymes called lipases.
The name given to glycerol plus fatty acid-monoglyceride plus water is a triglyceride. Triglycerides are the most common type of fat found in the body and in food, serving as a major source of energy.
When three fatty acids bond to one glycerol molecule through dehydration synthesis, a triglyceride is formed. Triglycerides are a type of lipid and are the main form of fat storage in the body. They can be found in foods like oils, butter, and meat.
A triglyceride is a type of fat found in the blood and stored in adipose tissue. It is composed of three fatty acids attached to a glycerol molecule. Triglycerides are a source of energy for the body but elevated levels in the blood can increase the risk of heart disease.
Vegetable oils, and all plant oils or fats, consist almost entirely of "triglycerides." Some plaint oils such as palm oil (obtained from the plant's fruit and not it's seed) contain a small percentage of mono- and diglycerides in addition to the majority of molecules that are triglycerides.The short, technical answer to your question is that vegetable oil is a mixture of many different triglycerides typically composed of 7-12 different fatty acid esters of glycerol. All triglycerides are formed from one molecule of glycerol and threefatty acid molecules. (The suffix "tri" means three.) If you are not already familiar with the structure of "glycerol," and the general structures of a "fatty acid" and an "ester," then I recommend that you look of the definitions and chemical structures of those compounds on one of the popular internet search engines.Glycerol, also called glycerine, contains three -OH, or hydroxyl, groups. Triglycerides are formed when the carboxylic acid ends of three fatty acids each chemically react with one of the three hydroxyl groups on glycerol. This reaction forms three fatty acid ester linkages with glycerol, that is it forms a triglyceride, plus three molecules of water.Finally, there are at least two dozen, relatively common, naturally-occuring fatty acids. However, all fatty acids have on one end a -COOH, or carboxylic acid, group. I'm sure you can imagine that if there are, let's say 25 different fatty acids, each of which can form an ester linkage with one of the three hydroxyl groups on glycerol, then that adds up to many hundreds or possibly even thousands of different combinations of glycerol and any three fatty acids. That is why vegetable oil is a mixture of triglycerides.
Fats are made out of fatty acids and glycerol. Fatty acid = alkyl group ( long carbon chain basically) plus a carboxyl group but thats not the improtant part. Fatty acids can undergo dehydration with glycerol to make a triglyceride which is the conventional fat in foods and stuff etc. There difference between saturated and unsaturated fats is the long carbon chain. The long carbon chain which can have double bonds or not. A double bond decreases the maximum number of hydrogen atoms joined to the carbon atoms so they dont have the most hydrogen atoms a they could do so they are unsaturated. Satured = no double bonds.
Fatty acids are composed of a hydrocarbon chain (long carbon backbone) with a carboxylic acid group at one end. They can vary in length of the carbon chain as well as the degree of saturation (presence of double bonds) within the chain.
Cholesterol is a fat-like substance found in every cell in the body. It is a crucial component of cell membranes and is involved in various functions such as hormone production and digestion.
The basic unit of lipids is a molecule called a fatty acid, which consists of a long hydrocarbon chain and a carboxylic acid group. Fatty acids serve as the building blocks for different types of lipids such as triglycerides, phospholipids, and cholesterol.