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Unformatted text preview: 4 22 carbons long Short chains are more soluble Short chains are more easily broken down Short chains oxidize more easily 2. Degree of saturation Saturated Monounsaturated Polyunsaturated Most plant fats tend to be unsaturated, but fats from tropical plants tend to be very saturated Fish oils tend to be unsaturated (from cold water and salt water fish). Other animal fats tend to be saturated 3. Liquid vs solid Short chains and unsaturated chains are liquid at room temperature (the double bonds distort the molecules so they don't fit close together) Saturated chains are solid (denser) because chains fit together better...
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This note was uploaded on 12/29/2011 for the course BIO 151 taught by Professor Edwards during the Spring '10 term at SUNY Stony Brook.
- Spring '10
- Fatty Acids