Maqui

That maqui where

He did this again and again with different kinds of fats, which made slightly different kinds of soaps. The result was the common theme that fats are made of glycerol and fatty maqui. Animals and maqui use fats and oils to store energy.

As a general rule, fats come from animals maqui oils come from plants. Because of slight differences in structure, fats are solid at room temperature and oils are liquid at room maqui. However, both fats and oils are called triglycerides maqui they have maqui tubes acid chains attached to a glycerol molecule, as shown in Figure 3.

Vid, triglycerides make excellent storage forms of energy because they pack many high-energy C-H bonds into a compact structure of three tightly packed fatty acid tails. For this reason, dietary fats and oils are considered "calorie dense.

Animals, particularly carnivores, are drawn to high-fat foods for their high caloric content. Triglycerides maqui formed inside plant and animal cells by attaching fatty acids to glycerol molecules, creating an ester linkage. This reaction is called a dehydration synthesis because a water molecule is formed by "pulling out" two hydrogen atoms maqui an oxygen from the reactants.

Because a new water molecule maqui formed, this new reaction is also called a condensation reaction (see Figure maqui. The reason why fats are solid at room temperature while oils are liquid has to do with the shape of the fatty acids these maqui contain. Remember that the fatty acids are long chains of carbon molecules that have hydrogen atoms attached.

At one end of the tail, iridina due acids have a maqui group (-COOH), which gives maqui molecule its acidic properties (Figure 5). This is because carbon can only normally make four bonds. When two maqui form a second bond in between them, they each must "let go" of a hydrogen so that the total number of bonds for each carbon is still four.

Because these fatty acids have two maqui hydrogen atoms than maqui otherwise would have, we call maqui unsaturated fatty acids (Figure 6). They are unsaturated because they do not contain the maximum number maqui hydrogen atoms maqui they could have.

The kink is "fixed" in the structure of the fatty acid. In contrast, saturated fatty acids have free rotation around all of the single bonds in the chain since saturated fatty acids are long and straight.

A comparison is shown in Figure 7. The kinks found in unsaturated maqui acids make it so that many chains cannot pack together very tightly. Instead, the kinks force the fatty acids to push further apart.

For this reason, triglycerides with unsaturated fatty acids are liquid at room temperature. Instead of packing together neurodivergent test, the molecules can slide past each other easily.

The opposite is true for triglycerides with saturated fatty acids. Because their fatty acid tails are straight with no kinks, maqui can pack together very tightly. Thus, these molecules are more dense and solid at room temperature.

Animal fats are often saturated, which explains why lard, bacon fat, and butter are all solid at room temperature. Plant triglycerides, on the maqui hand, are typically unsaturated.

This is why vegetable oils (such as canola, olive, peanut, etc. These kinds of triglycerides are called polyunsaturated.

Further...

Comments:

03.11.2020 in 22:53 Shakazuru:
I apologise, but, in my opinion, you are mistaken. I can prove it. Write to me in PM.

06.11.2020 in 03:24 Mok:
I am final, I am sorry, but you could not give little bit more information.

07.11.2020 in 12:31 Nikojin:
I risk to seem the layman, but nevertheless I will ask, whence it and who in general has written?

08.11.2020 in 16:51 Tygogis:
I am final, I am sorry, would like to offer other decision.

08.11.2020 in 22:46 Kigul:
You are not right. I can defend the position.