They contain no [unsaturated] C-C double bonds.
Saturated fatty acids have no double covalent bonds between carbon atoms. The carbon in the chain is saturated with all the hydrogens it can hold. Saturated fatty acids account for the solid nature at room temperature of fats such as lard and butter. Unsaturated fatty acids have double bonds between carbon atoms wherever the number of hydrogens is less than two per carbon atom. Unsaturated fatty acids account for the liquid nature of vegetable oils at room temperature.
Not all of the atoms. The carbon atoms connected by a double bond in an unsaturated fatty acid have less rotational mobility than the carbon atoms connected by a single bond in a saturated fatty acid.
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.
The presence of one or more carbon-carbon double bonds is a physical property common to almost all unsaturated fatty acids. This double bond introduces a kink or bend in the fatty acid chain, altering its structure compared to saturated fatty acids.
All fats of animal origin (butter, lard, cheeses, etc.).
Saturated fatty acids have all single bonds between carbon and hydrogen atoms in their hydrocarbon chain, making them saturated with hydrogen atoms. These fatty acids typically found in animal products and some plant oils are solid at room temperature due to their straight structure.
Saturated fatty acids have no double covalent bonds between carbon atoms. The carbon in the chain is saturated with all the hydrogens it can hold. Saturated fatty acids account for the solid nature at room temperature of fats such as lard and butter. Unsaturated fatty acids have double bonds between carbon atoms wherever the number of hydrogens is less than two per carbon atom. Unsaturated fatty acids account for the liquid nature of vegetable oils at room temperature.
Saturated fatty acids have all single bonds between carbon atoms, making them solid at room temperature, while unsaturated fatty acids have at least one double bond, making them liquid at room temperature.
Yes, fatty acids are considered saturated when they have all the hydrogen atoms it can hold.
Saturated fatty acids have only single carbon-carbon bonds.
Saturated fatty acids do not contain any double bonds. They have single bonds between all the carbon atoms in their hydrocarbon chain.
Because unsaturated fatty acids have many double bonds and the atoms cannot rotate freely around those double bonds. In the saturated fatty acids, there are no double bonds (only single bonds) and so the atoms are free to rotate.
Depends which fat, there are many different compounds that are considered fatty acids. All contain an even number of carbons and a carboxyllic acid terminus. There are also 3 categories for these fats, saturated fatty acids, MUFAs (mono-unsaturated fatty acids), and PUFAs (poly-unsaturated fatty acids). A small 16-chain fatty acid which is completely saturated would look like this: CH3(CH2)14COOH Or C16H32O2
Palm oil crystallizes when allowed to sit at cold enough temperatures. Most palm oils will crystallize at room temperature. Palm oil crystallizes because it has a high amount of saturated fatty acids. Saturated fatty acids don't have any double bonds and so can straighten out. When the fatty acids all straighten out, they can stick to the fatty acids next to them better, which makes crystals.
There may be one double bond or many, up to six in important fatty acids.
Not all of the atoms. The carbon atoms connected by a double bond in an unsaturated fatty acid have less rotational mobility than the carbon atoms connected by a single bond in a saturated fatty acid.
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.