A fat molecule is made up of glycerol which is linked to fatty acids.
It depends on the specific type of fat molecule. On average, a typical fat molecule contains about 3 to 4 hydrogen atoms for each carbon atom. This means that a fat molecule can have several dozen hydrogen atoms.
Type your answer here... The molecule contains no carbon double bonds.
Three, because you end up w/ three "OH" and three "H". (oxygen and hydrogen and hydrogen).
Making soap from body fat is not recommended due to hygiene and safety concerns. However, theoretically, a pound of body fat could yield about 7-8 bars of soap, depending on the recipe and process used.
Spinach is made of a variety of molecules, but one significant molecule found in spinach is chlorophyll. This pigment absorbs sunlight to facilitate photosynthesis, giving spinach its green color. Spinach also contains a range of other molecules such as vitamins, minerals, and antioxidants, which contribute to its nutritional value.
Fat molecules are made up of glycerol linked to fatty acids.
Saturated fat
a large fat molecule is made up of 2 things. these are called glycerol and fatty acids
saturated fat
Fat molecules are made up of glycerol linked to fatty acids.
Fats are made up of glycerol and fatty acids. Each fat molecule has one molecule and three molecules of fatty acids. Fats can be unsaturated or saturated.
The smaller molecules that make up a fat molecule are fatty acids and glycerol. Glycerol is an organic compound and fatty acids are made of chains of hydrocarbons.
The fat molecule that has the most H, or hydrogen, atoms is the saturated fat molecule. This is because this particular molecule has no double bonds in its structure.
You mean of a fat?
Fat molecules are made up of glycerol linked to fatty acids.
To form a molecule of fat, the two types of molecules that are needed are glycerol and fatty acid. One glycerol molecule attaching itself to three molecules of fatty acid will give one molecule of fat.
Fat molecules are made up of carbon, hydrogen, and oxygen atoms. They consist of a glycerol molecule connected to three fatty acid chains. These fatty acids can vary in length and saturation, leading to different types of fats such as saturated, unsaturated, and trans fats.