unsaturated fats are comprised of lipids that contain at least one double bond.
unsaturated fats are comprised of lipids that contain at least one double bond.
unsaturated fats are comprised of lipids that contain?
at least one double bond
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fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. fats that are saturated fats have no double bonds between the carbons in the chain. unsaturated fats have one or more double bonded carbons in the chain. the nomenclature is based on the non-acid (non-carbonyl) end of the chain. this end is called the omega end or the n-end. thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the chain counting from that end. some oils and fats have multiple double bonds and are therefore called polyunsaturated fats. unsaturated fats can be further divided into cis fats, which are the most common in nature, and trans fats, which are rare in nature. unsaturated fats can be altered by reaction with hydrogen effected by a catalyst. this action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. to make vegetable shortening, then, liquid "cis"-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °c), and store well, whereas polyunsaturated oils go rancid when they react with oxygen in the air. however, trans fats are generated during hydrogenation as contaminants created by an unwanted side reaction on the catalyst during partial hydrogenation.
fat