no
No. All saturated hydrocarbons end in the suffix -ane
The type of C-C bonds in the molecule
A saturated polymer is a polymer in which all carbon atoms are saturated with hydrogen atoms, meaning they are linked by single bonds. This results in a straight or branched chain structure without any double or triple bonds between carbon atoms. Saturated polymers typically have higher chemical and thermal stability compared to unsaturated polymers.
CH3(CH2)16COOH is an 18 carbon acid in its simplest form. However, the alkyl chain may form branches or double/triple bonds making it a more complex structure. The straight chain of 18 carbons is named 'Stearic Acid'. Amongst other things it is used in soap manufacture.
C12H24O2 Looks pretty molecular to me!
Yes, a long chains of single bonded carbons the are saturated with a full complement of hydrogens.
Butter is composed of fatty acids and long hydrocarbon chains; these are 'saturated', meaning there are no double bonds in the chains (so end carbons have 3 hydrogen, internal carbons have 2 hydrogen bonded). When the temperature rises, these bonds more easily break (than compared to unsaturated fats, with double bonded chains) and so what is solid at room temperature or a bit cooler will melt at even just a slightly higher temperature. When you see something in the ingredients using the term 'hydrogenated', that means it has (partially) become saturated.
Saturated carbons are carbons that form single bonds with other atoms, typically hydrogen. This means each carbon is bonded to the maximum number of atoms possible, leading to a stable molecular structure. In saturated hydrocarbons, all carbons are saturated with hydrogens, and the molecule does not contain any double or triple bonds.
Saturated fat is a type of compound. It is composed of triglycerides containing saturated fatty acids, where each carbon atom in the fatty acid chain is bonded to the maximum number of hydrogen atoms.
No. All saturated hydrocarbons end in the suffix -ane
If a fatty acid has a completely single-bonded carbon chain with as many hydrogen atoms as possible bound to the chain, it is refered to as a "saturated" fat. It is literally saturated with hydrogen atoms. If the chain has one or more double bonds, those double bonds reduce the number of hydrogen atoms, and so that is an "unsaturated" fat.
The type of C-C bonds in the molecule
Tertiary carbons are carbons that are directly bonded to three other carbon atoms in a molecule. They are typically more sterically hindered and less reactive compared to primary or secondary carbons due to the presence of three alkyl groups.
If there are no double bonds, then carbon will take up as many hydrogens as it can, two (three on the ends). Because there are more hydrogens bonded, they are referred to as "saturated" lipids. Unsaturated lipids have double bonds between the carbons and hydrogens. When there is a double bond, one carbon only bonds with one hydrogen - "unsaturated" lipids. The double bonds cause "kinks" in the fatty acid tails, so it is more difficult to "pack" them together. For this reason, they do not solidify at room temperature. However, saturated lipids may solidify at room temperature -- this is how you distinguish between saturated and unsaturated lipids by sight. Examples of saturated lipids (having no double bonds between carbons and hydrogens) are animal fats. "Saturated fats" is a synonym for animal fat on nutritional labels.
The functional group found bonded to all carbons on the chain except one in monosaccharides is the hydroxyl group (—OH). This group is characteristic of carbohydrates and contributes to the properties and reactivity of monosaccharides.
A saturated polymer is a polymer in which all carbon atoms are saturated with hydrogen atoms, meaning they are linked by single bonds. This results in a straight or branched chain structure without any double or triple bonds between carbon atoms. Saturated polymers typically have higher chemical and thermal stability compared to unsaturated polymers.
All fats contain chains of carbon atoms bonded to hydrogen atoms. In a saturated fat the carbon atoms in the chains are boned to as many hydrogen atoms as possible (that is, 2 each, with the last carbon bonded to 3) and all carbon-carbon bonds are single bonds. In an unsaturated fat some of the carbons are not bonded to the maximum number of hydrogen atoms, and those carbon atoms that are missing hydrogen atoms are double bonded to a neighboring carbon.