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Butter fats are a mixture of triglycerides of different fatty acids. 80% of these fatty acids are made up of oleic, myristic, palmitic and stearic acids with small amounts of lauric, butyric, caproic, capric, linolenic and linoleic acids making up the remainder.
Butter fats are a mixture of triglycerides of different fatty acids. 80% of these fatty acids are made up of oleic, myristic, palmitic and stearic acids with small amounts of lauric, butyric, caproic, capric, linolenic and linoleic acids making up the remainder.
Fats that have a lot of oleic acid in them, such as unsaturated fats, are liquid at room temperature. They are known to us as oils.
Oleic
The difference between saturated and unsaturated fats lies in the bond, because the shapes determine how the various fats act in the body.
The text is asking why a solution of oleic acid that has been weakened with water is used instead of pure oleic acid. Oleic acid is a type of fatty acid commonly found in animal and vegetable fats and oils. Diluting the solution may be necessary for certain applications to achieve a desired concentration or to prevent adverse effects.
Unsaturated fats have double or triple carbon bonds.
Fats contains Butyric hydroxy anisole,Monosodium acetate,Butyric hydroxy Toluene which in excess causes increased risks of heart strokes,obesity related problems. about common salt ovedose of this causes bones to melt
Saturated fats contain only single bonds between carbons, whereas unsaturated fats contain at least one double bond.
fatty acid. there r 2 types namelysaturated : Lauric, Palmitic, Stearicunsaturated fatty acid: Oleic, Linoleic Linolenic, Arachi- donic
I'm not sure exactly what the term simple fats refers to but I am guessing you are referring to is the fats the body needs to function. By this I mean the fats included in the structure of cells and many necessary body organs. I may be wrong but at least its a good guess.
They are enzymes in the body, amylase breaks down sugars and lipase breaks down fats.