What is the chemical formula of fat and what it does

Chemical formula: C17H31COOH lipid is an important component of protoplasm, widely distributed in animals and plants, it is indispensable for the structure and function of organisms. Its important and important physiological functions are:

1) It is a structural macromolecule that makes up cell tissues, such as some sterols are the main components of the nerve sheath. Due to its good insulation, it is very important for the transmission of nerve impulses. (2) Some sterols can be converted into vitamin D

3) Sterols are also precursors of certain hormones. First of all, fat is an important part of the human body. Secondly, adipose tissue is the main storage and energy site of the human body. Third, cholesterol in fats.

It is also a raw material for a variety of hormones and vitamins in the human body. Finally, the subcutaneous fat of the human body and the fat around various organs can also be shockproof and insulated, effectively protect bones, muscles and internal organs from external mechanical damage, and maintain normal body temperature.

plays an important role.

1.Oxidative function. Oxidizing 1 gram of fat releases an average of 9 kcal.

2.Fat is a store of energy"Burning"Storehouse. It occupies a small space and can be stored in large quantities in the abdominal cavity, subcutaneous space, etc. When people are hungry, they use body fat first.

to avoid the depletion of protein in the body.

3.It has the effect of preventing heat dissipation and protecting organs. Fat is a poor conductor of heat, which prevents heat from dissipating from the body's surfaces, and in winter, it acts as a heat store and helps keep out the cold.

4.Provides essential fatty acids.

Fatty acids have a variety of physiological functions in the body: they promote development, maintain ** and capillaries.

health; Mitigate the damage caused by radiation;

5.Improves dietary sensory traits. Oily dishes are delicious, and fried foods are crispy and tasty, which can increase appetite.

C17H31COOH, unsaturated acid, has heat preservation, energy storage, and can be converted into stearic acid, that is, oil.

The chemical formula is C17H31COOH, heat preservation provides capacity.

The chemical formula is C17H31COOH, I just checked. That's right.

Fat chemical formula: CNHNON, fat is composed of three elements: C, H, and O. The oily substances in food are mainly oils and fats, and those that are liquid at room temperature are called oil, and those that are solid at room temperature are called fats.

Fats are triglycerides made up of glycerol and fatty acids.

Among them, the molecule of glycerol is relatively simple, while the type and length of fatty acids are different. There are three main categories of fatty acids: saturated fatty acids and monounsaturated fatty acids.

Polyunsaturated fatty acids. Fats are soluble in most organic solvents, but not in water.

The chemical formula of fats is Ch (OOCR).

Fat is composed of three elements: C, H, and O, and fat is made up of glycerol.

and fatty acids, in which the molecule of glycerol is relatively simple, but the type and length of fatty acids are different. There are three main categories of fatty acids: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Fat is an energy storage substance in living organisms.

Basic properties of fats

In our daily life, we have a common phenomenon, whether we put oil in water or use it to cook vegetables, we will see that oil and water are clearly distinguished. It is clear that almost all lipids.

The basic property is that it is insoluble in water. These properties make fats an essential nutrient for most living organisms.

This is a special area of this body fluid, and the basal hall minerals that dissolve in the same year form the nervous system.

The material basis of function, the nervous system transmits information to the muscular system through a language formed by a faint electrical pulse segment, a process that cannot be completed without the special properties of fat.

cnhnon

Fatty acids are a class of compounds composed of three elements: carbon, hydrogen, and oxygen, and are neutral fats.

The main components of phospholipids and glycolipids. Fatty acid metabolismFatty acids can be divided into short-chain fatty acids according to the length of the carbon chain: short-chain fatty acids, the lead number of carbon atoms on the carbon chain is less than 6, also known as volatile fatty acids; Medium-chain fatty acids refer to fatty acids with a carbon atom number of 6-12 on the carbon chain, and the main components are caprylic acid (C8) and capric acid (C10).

Long-chain fatty acids with a carbon chain with a greater number of carbon atoms than 12. Most of the foods in general are long-chain fatty acids. Fatty acids can be divided into 3 categories according to the difference of hydrocarbon chain saturation and unsaturation, namely:

saturated fatty acids, no unsaturated bonds on hydrocarbons; monounsaturated fatty acids, whose carbon-hydrogen chains have an unsaturated bond; Polyunsaturated fatty acids, which have two or more unsaturated bonds in their hydrocarbon chains.

Ketones. Acetone bodies are fatty acids that are catabolized in the liver.

The resulting special intermediates include acetoacetic acid

about 30%), oxybutyric acid (?hydroxybutyric acid

about 70%) and a very small amount of acetone.

acetone）。The amount of ketone bodies in the blood of normal people is very small, which is a normal phenomenon of the human body using fat oxidation for energy.

However, in some physiological conditions (hunger, fasting) or pathological conditions (such as diabetes, sugar ** or oxidative energy supply disorder, lipid mobilization is enhanced, fatty acids become the main energy supply substances of the human body.

If the amount of ketones synthesized in the liver exceeds the capacity of extrahepatic tissues to use ketones, there is an imbalance between the two, and the blood concentration is too high, resulting in ketonemia and acetonuria. Acetanoacetic acid and -hydroxybutyric acid are both acids, so a large buildup of ketone bodies in the body can also cause acidosis.

1.The structural formula of fat is composed of three elements: C, H, and O. Fats are triacylglycerides composed of glycerol and fatty acids, in which the molecule of glycerol is relatively simple, while the type and length of fatty acids are different.

There are three main categories of fatty acids: saturated lipid monounsaturated fatty acids and polyunsaturated fatty acids. Fats are soluble in most organic solvents, but not in water.

is glycerol C3H5 (OOCR) containing one or more fatty acids.

2.Triglycerides, also known as neutral fats, are made up of fatty acids and glycerol. Animal oils (such as lard, butter, mutton fat, cream and cod liver oil, etc.) and vegetable oils (such as sesame oil, peanut oil, soybean oil, vegetable oil, etc.) are mixtures of various triglycerides.

3.The structural formula of triglycerides is: R1, R2 and R3 in the formula are the hydrocarbon chains of fatty acids, if the three are the same, they are called simple triglycerides, and if they are different, they are called mixed triglycerides.

Vegetable oils contain more unsaturated fatty acids than animal oils, and therefore more essential fatty acids. At room temperature, fats that contain more unsaturated fatty acids (lower melting points) are liquids and less solids.

4.Triglycerides can be hydrolyzed by azeotropic with acids or bases, or by lipase action secreted into the small intestine through the pancreas. The hydrolysis of triglycerides with KOH or NAOH is called saponification, and the product is K or Na soap with glycerol.

This is the primary chemical reaction in the process of making household soap from triglycerides.

5.Fat: The English noun is fat.

The fats and fats in food are mainly oils and fats, and those that are liquid at room temperature are generally called oil (unsaturated), while those that are solid at room temperature are called fats (saturated). The chemical elements contained in fats are mainly C, H, and O. Fats are important nutrients and are a fundamental building block of food.

Excessive intake of saturated fatty acids can easily induce cardiovascular and cerebrovascular diseases, lead to obesity, and also induce hypertension and diabetes.

6.Fats include unsaturated and saturated, and animal fats contain mostly saturated fatty acids and are solid at room temperature. On the other hand, vegetable oils are high in unsaturated fatty acids and liquid at room temperature.

Lipids refer to cholesterol, cerebrophospholipids, lecithin, etc. Its functions include: fat is a good energy storage substance in the cell, mainly providing heat energy; Protects internal organs and maintains body temperature; Assists in the absorption of fat-soluble vitamins; Participate in all aspects of the body's metabolic activities, etc.

Lipids refer to a class of substances that are very different in chemical composition and structure, but have a common characteristic, that is, they are insoluble in water and easily soluble in non-polar solvents such as ether and chloroform. Generally, lipids can be divided into five categories according to different compositions, namely simple lipids, complex lipids, terpenoids and steroids and their derivatives, derived lipids and bound lipids.

There is no unified name--- not a specific substance.

Oils and fats are collectively referred to as fats.

It is a complex mixture formed by the conversion of sugar during the ripening process of oilseeds, and is the main chemical component of oilseeds.

The main component of oils and fats is glycerides of various higher fatty acids. The adipose tissue of animals and the seed core of oilseed plants are the main oils**. Solid or semi-solid at room temperature is called fat, and liquid is called oil.

There are more glycerides of higher saturated fatty acids in fats, more glycerides of higher unsaturated fatty acids in oils, and most of the natural oils and fats are mixed glycerides (i.e., R, R and R are not the same or not identical). The various oils and fats are a mixture of several higher fatty acid glycerides. The average molecular weight of an oil can be reflected by its saponification value (the number of milligrams of koh required for 1g of grease to saponify).

The smaller the saponification value, the greater the average molecular weight of the oil. The degree of unsaturation of fats and fats is often expressed by the iodine number (the number of grams of I2 required for 100g of oils and fats to react with iodine). The higher the iodine value, the greater the degree of unsaturation of the oil.

The amount of free fatty acids in fats and fats is often expressed as the acid number (the number of milligrams of KOH required to neutralize 1g of fat). The acid value of fresh oils and fats is very low, and improperly stored oils and fats will increase the acid value due to oxidation and other reasons. Some oils can form a hard and elastic film in the air, and oils with this property are called dry oils (iodine value greater than 130), such as tung oil and flax oil.

Waxes, like oils, are also esters that are widely found in nature. For example, the main component of white wax is wax ester (C25H51Cooc26H53), the main component of beeswax is beeswax ester palmitic acid (C15H31Cooc30H61), and the main component of cetyl is cetyl palmitate (C15H31Cooc16H31). For reasons of habit, some waxes are not esters.

For example, female paraffin wax is a high-grade alkane, and high polyethylene glycol is a synthetic wax.

Stearic acid: C17H35COOH Palmitic acid: C15H31COOH oleic acid: C17H33COOH Glycerol structure simplified: CH2-CH-CH2OH oh OH are all fatty acids.

The scientific approach is to control calorie intake and increase activity, and to achieve a balanced diet. ** is a system engineering, it takes a long time, you need to insist, there is no quick way to do it at one touch. But if you can master some dietary decisions, which is very helpful for yours, you might as well give it a try

1.Goal 2Keep a diary.

3.Drink plenty of water. 4.

Perseverance and perseverance are required. 5.Control calories and fat.

6.Eat a light diet. 7.

Eat fruits and vegetables. 8.Eat a balanced diet.

9.Negative caloric balance. 10.

Establish a good lifestyle. **, be patient and persevering, persistence is success!

Fats are not the same as fatty acids, which are the product of esterification of trimolecular fatty acids and glycerol.

Fat is composed of three elements: C, H and O, and the chemical formula is C3H5 (OOCR) 3, and its functions are: fat is a good energy storage substance in cells, mainly providing heat energy; Protects internal organs and maintains body temperature; Assists in the absorption of fat-soluble vitamins; Participate in all aspects of the body's metabolic activities, etc.

Fatty acids are divided into three categories: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Fats are soluble in most organic solvents, but not in water.

Fat is triacylglycerides composed of glycerol and fatty acids, in which the molecule of glycerol is relatively simple, while the type and length of fatty acids are different. Therefore, the nature and characteristics of fats mainly depend on fatty acids, and the types and amounts of fatty acids contained in fats in different foods are different.

Fat is the energy provider of living organisms. Lipids are also important components of living organisms, such as phospholipids are important components of biofilms, and oils and fats are the storage and transportation forms of fuel required for body metabolism. Lipids also provide essential fatty acids and fat-soluble vitamins that dissolve in the animal's body.

Lipids on the surface of the organism have protective effects such as preventing mechanical damage and heat dissipation. Lipids are the surface substances of cells and are closely related to cell recognition, species specificity and tissue immunity.

Fat is one of the most common nutrients in our daily diet and plays an important role in human health. It is a complex substance composed of long-chain lipids, fatty acids and glycerides. The chemical formula of fat is CNH(2N+1)COOH, where N is the number of carbon atoms in the fatty acid molecule.

The long-chain structure of fatty acids has an important impact on obesity and health status, represented by saturated fatty acids, which can increase body cholesterol and lead to the occurrence of diseases such as hypertension. Unsaturated fatty acids such as omega 3 and omega 6 have long been recommended as healthy fats because they are beneficial to the body compared to saturated fatty acids, stabilizing heart rhythm and lowering blood pressure and cholesterol levels.

Further, fat plays many important roles in the human body, such as providing energy, protecting body organs, helping nutrients to be absorbed, and so on. When our body needs energy, fat is broken down, which in turn releases energy. For vital organs such as the liver, liver, and kidneys, the presence of fat plays a role in protecting, supporting and maintaining the structure of the organs, helping the body to function normally.

Vegetable oils, nuts, and meat are all important fats in our daily diet**, and if we consume too much saturated fatty acids, it may increase the risk of diseases such as cardiovascular disease and obesity. Therefore, in the diet, we need to pay attention to maintaining the appropriate intake and a balanced mix of unsaturated fatty acids and saturated fatty acids.

In general, the chemical formula of fat is CNH(2N+1)COOH, but the effects of different types of fat on human health are different. In addition to providing energy, fat also plays an important role in the body's organs, energy metabolism and nutrient absorption. We need to pay attention to a balanced diet, pay attention to control the intake of saturated fatty acids, and increase the body's intake of unsaturated fatty acids, so as to maintain good health.