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Any of a large group of monoprotic acids, especially those found in animal and vegetable fats and oils, having the general formula CnH2n+1COOH. Characteristically made up of saturated or unsaturated aliphatic compounds with an even number of carbon atoms, this group of acids includes palmitic, stearic, and oleic acids.
1. (Biochemistry) any of a class of aliphatic carboxylic acids, such as palmitic acid, stearic acid, and oleic acid, that form part of a lipid molecule
2. (Elements & Compounds) another name for carboxylic acid, used esp of a naturally occurring one
any of a class of aliphatic acids, esp. palmitic, stearic, or oleic acid, consisting of a long hydrocarbon chain ending in a carboxyl group that bonds to glycerol to form a fat.
Any of a large group of organic acids, especially those found in animal and vegetable fats and oils. Fatty acids are mainly composed of long chains of carbon atoms linked to hydrogen atoms. A fatty acid is saturated when the bonds between carbon atoms are all single bonds. It is unsaturated when any of these bonds is a double or triple bond.
A monobasic acid, especially one found in animal fats or vegetable oils.
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|Noun||1.||fatty acid - any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms|
carboxylic acid - an organic acid characterized by one or more carboxyl groups
saturated fatty acid - a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; found chiefly in animal fats
unsaturated fatty acid - a fatty acid whose carbon chain can absorb additional hydrogen atoms
trans fatty acid - a fatty acid that has been produced by hydrogenating an unsaturated fatty acid (and so changing its shape); found in processed foods such as margarine and fried foods and puddings and commercially baked goods and partially hydrogenated vegetable oils
n → Fettsäure f