unsaturated
Saturated fats have no double bonds in their fatty acid chains, which means they have only single bonds. This results in a straight molecular structure with no kinks, making them solid at room temperature.
A fat molecule that contains only single bonds in its fatty acid tail is known as a saturated fat. Saturated fats are typically solid at room temperature and are commonly found in animal products like meat and dairy, as well as some plant oils like coconut oil. The presence of only single bonds in the fatty acid chains means that they are saturated with hydrogen atoms, which can influence their physical properties and effects on health.
The type of fat found primarily found in animal products is saturated fat. This is reference to the fact that acid chains which are "fatty" in nature have no possible double bond located in them.
A fat with a double bond is classified as unsaturated. Unsaturated fats have one or more double bonds between carbon atoms in their fatty acid chains, which prevents them from being fully saturated with hydrogen atoms. This structural difference typically makes unsaturated fats liquid at room temperature, unlike saturated fats, which lack double bonds and are usually solid.
No double bonds. A saturated fat has hydrocarbon chains that are close together. An unsaturated fat contains double bonds in the hydrocarbon chains which makes a kink in the chain. This makes them sit farther apart and thus more liquid than saturated hydrocarbons.
Type your answer here... The molecule contains no carbon double bonds.
Most adipose tissue in animals is classified as saturated fat, meaning the fatty acid chains have no double bonds in them.
Lipids primarily consist of nonpolar covalent bonds such as ester linkages in triglycerides (a type of fat) and phospholipids. These bonds are formed between the glycerol molecule and fatty acid chains.
There are double bonds present in the fatty acid chains of a polyunsaturated but none in a saturated fat.courtesy of Edward XOX
Saturated fats have no double bonds in their fatty acid chains, which means they have only single bonds. This results in a straight molecular structure with no kinks, making them solid at room temperature.
The hydrogenation of the unsaturated fat triolein involves the addition of hydrogen molecules across the double bonds of the fatty acid chains. This process converts the double bonds in triolein, which is a triglyceride with three unsaturated fatty acids, into single bonds, resulting in the formation of tristearin, a saturated fat. The hydrogenation process increases the stability and shelf life of the fat but also changes its physical properties, leading to a solid fat at room temperature.
A fat is saturated when all of the carbon atoms in the fatty acid chains are bonded to at least two hydrogens. A fat is unsaturated when there is at least one double bond between carbons in the fatty acid chains, and it is polyunsaturated when there are multiple double bonds. The hydrocarbon chains of polyunsaturated fats bend at the places where there are double bonds and this causes them to have low melting points - the fat molecules do not align close together.
Sun flower oil is an unsaturated fat, basically a glycerol head and long chains of carbon hydrogen bonds. So, definitely covalent.
B6 is water soluble not fat soluble. if you would look at a Lewis structure for it, you would find that it has multiple hydrogen bonds (OH) which makes it a water soluble. a fat soluble would be a non polar molecule containing hydrocarbon chains (CH3)
saturated fat. unsaturated has double bonds. thats why unsaturated in more healthy for you they can bend and flex. and saturated fats are solid at room temp
The bonds that form between the building blocks of a fat molecule are ester bonds. These bonds are formed between a fatty acid molecule (containing a carboxyl group) and a glycerol molecule (containing hydroxyl groups). Ester bonds are a type of covalent bond formed through a condensation reaction.
For a fat to be classified as unsaturated, it must contain one or more double bonds between carbon atoms in its fatty acid chains. This results in fewer hydrogen atoms attached to the carbon backbone compared to saturated fats, which have only single bonds. The presence of these double bonds introduces kinks in the molecular structure, preventing the fat molecules from packing tightly together, which typically results in a liquid state at room temperature.