Oils and Fats (2)

Chemistry

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The importance of oils and fats (1)

Supplying energy

The importance of oils and fats (2)

Providing body temperature insulation

The importance of oils and fats (3)

Helping with the absorption of important vitamins

The state of fats at room temperature

At room temperature, fats normally exist in a solid form

Fats in liquid form

Are known as oils

Foods that usually contain fat (1)

Meat

Foods that usually contain fat (2)

Butter

Oils and fats

Are esters produced through the reaction between fatty acids and glycerol (propan-1,2,3-triol).

Characteristics of fatty acids

Fatty acids have very long carbon chains

The characteristics of oils or fats

Rely on the types of fatty acids involved in the esterification reactions with glycerol

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