The four main organic compounds are carbohydrates (subunit: monosaccharides), lipids (subunit: fatty acids and glycerol), proteins (subunit: amino acids), and nucleic acids (subunit: nucleotides).
Fatty acids are carboxylic acids with ling aliphatic chain.
Triglycerides are organic compounds, specifically esters of glycerin with organic acids.
All the families of organic compounds exist as a homologous series (A series having a difference of 'CH2' unit between two consecutive members) the main homologous series-es are Alkanes, Alkenes, Alcohols and Carboxylic acids (Fatty acids).
fatty acids are most closely related to lipids
Of course, fatty acids are organic compounds and they can not exist without carbon.
Of course, fatty acids are organic compounds and they can not exist without carbon.
Lipids are the group of organic compounds that contain fatty acids. Lipids include fats, oils, phospholipids, and steroids, and they play important roles in energy storage, cell structure, and signaling in living organisms.
The four main organic compounds are carbohydrates (subunit: monosaccharides), lipids (subunit: fatty acids and glycerol), proteins (subunit: amino acids), and nucleic acids (subunit: nucleotides).
Hydrocarbons
Waxes are esters formed by condensing organic fatty acids and long-chain (fatty) alcohols. So they contain organic acids, but are not acids themselves.
Fatty acids are found in the compounds of lipids. The fatty acid lipid compounds can be found in both plants and animals.
CARBON SOURCES.... nonsulfur (purple & green) bacteria are photoheterotrophs, so they use organic compounds, such as alcohols, fatty acids, other organic acids and carbs, as sources of carbon. If using Tortora, Funke & Case Microbiology text, then you can read this in Chapter 5!
These are called fatty acids. They are organic molecules made up of a hydrocarbon chain with a carboxyl group at one end. Fatty acids are essential components of lipids and can vary in length and saturation.
Fatty acids are carboxylic acids with ling aliphatic chain.
Fatty acids
Lipids are organic compounds which are fatty acids and insoluble in water. Starches, meanwhile, are carbohydrates which are tasteless and odorless.