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Fatty Acid
Long carbon chain (12-18 is common)
Carboxyl group on the end
Saturated
Single bonds
Unsaturated
At least a double/triple bond
Triglycerides (unsaturated)
Glycerol + 3 fatty acids
Connect via “ester bond” formation, releases water
Saturated Fats
Solid at room temperature
In humans, stored in “adipocytes”
Linear, so they can condense well
Oils
Liquid at room temperature
Cis (unsaturated fats)
Bend
Trans (unsaturated fats)
Linear
“Dangerous” =
“Hydrogenated”