Spermaceti organ
Fatty acid composition of three food fats CIe and CIs C1 and Cis Ca to C1 saturated unsaturated saturated 100 s Olive oil Butter, Beef fat, Melting point N soft solid hard solid Natural fats at25°C as affected by the proportion of saturated fat
Fatty acid composition of three food fats Melting point as affected by the proportion of saturated fat
Beewax: an ester of palmitic acid(软脂酸) with the alcohol triacontanol CH3(CH2)14-C-0-CH2-(CH2)2CH3 Palmitic acid 1-Triacontanol
Beewax: an ester of palmitic acid（软脂酸） with the alcohol triacontanol
2. Fatty acids are a class of compounds containing a long hydrocarbon chain and a terminal carboxylate group 2. 1 Fatty acids can be saturated or unsaturated. 2.1.1 Saturated fatty acids do not contain carbon-carbon double bonds 2.1. The two most common saturated fatt acids are palmitic and stearic acids (软脂酸和硬 脂酸) containing 16 and 18 carbons respectively (abbreviated as 16: 0 and 18: 0). 2.1.3 Unsaturated fatty acids contain one or more carbon-carbon double bonds, usually of cis configuration in the aliphatic 脂肪族的 chains
2. Fatty acids are a class of compounds containing a long hydrocarbon chain and a terminal carboxylate group 2.1 Fatty acids can be saturated or unsaturated. 2.1.1 Saturated fatty acids do not contain carbon-carbon double bonds. 2.1.2 The two most common saturated fatty acids are palmitic and stearic acids（软脂酸和硬 脂酸）, containing 16 and 18 carbons, respectively (abbreviated as 16:0 and 18:0). 2.1.3 Unsaturated fatty acids contain one or more carbon-carbon double bonds, usually of cis configuration in the aliphatic（脂肪族的） chains