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A fat can be a solid or a liquid. Normally we refer to a liquid fat as an 'oil', but this is for a fatty compound that is liquid at room temperature. All fats can be liquified or solidified, and will still be called 'fats' no matter what.
It is called a saturated solution. The actual amount of solid dissolved depends on the solid, the solvent (liquid) and the temperature.
Not all lipids are saturated. Unsaturated lipids come in liquid form and are not from animals. Saturated lipids are in solid form and do usually come from organisms other than plants such as animals.
Lipids from animal sources are generally straight-chained [and saturated] and because of this they stack like straight toothpicks and are thusly solid at room temperature - Fats. Lipids from plant sources generally possess unsaturated points that introduce what amounts to a 'dogs leg' - a bent toothpick - that makes the stacking process uneven and they are typically liquid at room temperature - Oils.
A) The lipid - Fat - is from animal sources and is a solid at room temperature, while the lipid - Oil - is from plant sources and is a liquid at room temperature. B) Saturated and mono-unsaturated are the most common lipids. They also do form special attachments - such as with phosphate to form the very important phospholipids.
A fat can be a solid or a liquid. Normally we refer to a liquid fat as an 'oil', but this is for a fatty compound that is liquid at room temperature. All fats can be liquified or solidified, and will still be called 'fats' no matter what.
If a lipid is saturated, then it is a saturated fat and is solid at room temperature (saturated means it has the maximum number of hydrogen atoms attached to the carbon atoms in the atomic structure). If the lipid is unsaturated, then it is an oil that is a liquid at room temperature. Remember: lipids are a broad term covering any fat soluble substances such as fats, oils, fat soluble vitamins, waxes, etc.
This depends on how many carbon atoms. There are several saturated fatty acids and all are solid at room temperature. They contain only single bonds in a very long straight hydro-carbon chain.
Saturated fats are lipids that take on a solid form at room temperature. Butter is the prime example for what characteristics a saturated fat has. Saturated fatty acids pack closely together in an orderly manner which produces a compact substance. Saturated fats are not oily in appearance or taste. And they are usually light in color. Saturated fats greatly resemble body fat in appearance and texture.
Loosely speaking, "saturated" in fats means "solid at room temperature".
Hydrogenated lipids are also known as fats or oils. Hydrogenated lipids were treated with hydrogen and are not as healthy as other alternatives.
It is called a saturated solution. The actual amount of solid dissolved depends on the solid, the solvent (liquid) and the temperature.
No. Lipids is a general term for various types of fatty acids. If a lipid is saturated, then it is a saturated fat and is solid at room temperature (saturated means it has the maximum number of hydrogen atoms attached to the carbon atoms in the atomic structure). If the lipid is unsaturated, then it is an oil that is a liquid at room temperature. Remember: lipids are a broad term covering any fat soluble substances such as fats, oils, fat soluble vitamins, waxes, etc. No! Lipids are a big - and kinda vague - group. Between them, they vary greatly in their physical properties. Oleic acid, a very common lipid, is liquid at room temperature. I'm sure there are many, many more that are the same way.
The product that comes from animals that is solid at room temperature is saturated fat. Unsaturated fat is a liqiud at room temperature.
Not all lipids are saturated. Unsaturated lipids come in liquid form and are not from animals. Saturated lipids are in solid form and do usually come from organisms other than plants such as animals.
A) The lipid - Fat - is from animal sources and is a solid at room temperature, while the lipid - Oil - is from plant sources and is a liquid at room temperature. B) Saturated and mono-unsaturated are the most common lipids. They also do form special attachments - such as with phosphate to form the very important phospholipids.
Lipids from animal sources are generally straight-chained [and saturated] and because of this they stack like straight toothpicks and are thusly solid at room temperature - Fats. Lipids from plant sources generally possess unsaturated points that introduce what amounts to a 'dogs leg' - a bent toothpick - that makes the stacking process uneven and they are typically liquid at room temperature - Oils.