what r free fatty acids why we call them as to be free fatty acids?
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They are called "free" due to the fact that commonly fatty acids in the body are usually attached to a molecule called "glycerol" and they form tricylglycerides or triglycerides (3 fatty acids and 1 glycerol), which are the main components of cell membrane. Free fatty acids are the raw material for triglycerides and are secluded in special reservoir cells called "adipocytes" only there you find "free" fatty acids due to the fact that anywhere else in the body the aqueous environment cannot tolerate hydrophobic free fatty acids because they could disrupt cell membrane stability.
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Fat is a certain type of tissue filled with water.  So part of it gets sweated or peed out.  It also gets converted to energy and used up.
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All fatty acids are carboxylic acids. Not all carboxylic acids are fatty acids. Citric acid is a carboxylic acid that is not a fatty acid. When fatty acids join with glycerol to form triacyl-glycerides, they are no longer acids: they are now esters.
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Oleic acid ((Z)-9-octadecenoic acid) + Br2 ---> 9,10-dibromooctadecanoic acid \n\nOr: \n\nC18H34O2 + Br2 ----> C18H34O2Br2
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they dont have large enough hydrophobic regions to absorb oils and greases into solution, or create micelles. the best soaps are Sodium fatty acids... they have an ionic side, which helps them be soluble in water, and a long organic chain to create a hydrophobic region to make it easier to form micelles in water to pick up grease.
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triglycerides are a way the human body stores FAT molecules\n\nGlycerol (a triple alcohol molecule) is esterified with a free-fatty-acid molecule (usually long chain fats)\n\nLDL and HDL are references to Low and High densitiy Lipoproteins which is a way these triglycerides are stored in the body.\n\nsee the wiki pages
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Malonic acid (from Latin malum = apple) (1,3-propanedioic acid) is a dicarboxylic acid with structure CH2(COOH)2. The ion form of malonic acid, as well as its esters and salts, are known as malonates.
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CLA (conjugated linoleic acid). Re-distributes the fat in your body in a more natural ratio, e.g. less on your stomach and more on your breast.
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Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain (hence, they are fully saturated with hydrogen atoms).\n\nAn unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. Fat molecules are monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Double bonds, which are sometimes referred to as unsaturated bonds, may be cis or trans.
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Omega-3 fatty acids are only naturally found in flax seed oil and fish oil from fish with red coloured flesh. Like salmon for instance. Omega-3 fatty acids are required by the brain to function at peak efficiency. They also reduce bad cholesterol levels. There are also Omega-6 fatty acids also commonly found in beef, pork, chicken and fried foods. O6 acids are not good for the body in large quantities and lead to heart attacks and blood clots.\n\n I take a gram of O3 acid at dinner every day. I find it helps to order thoughts and seems to be a mood stablizer, for me at least. If you go for a fish based source be warned that not all fish oils contain significant amounts of Omega-3 acids. I use the Organika brand of wild harvested Pacific salmon oil. It contains a garenteed amount of the O-3 acids EPA and DHA in eack softgel tab. Stay away from the " Natural Factors " brand of fish oil as from my experience it does not contain any EPA and DHA and did nothing for me. As a warning do not take more than a gram or 2 of O-3 oil per day. Too much oil thins the blood and puts an additional strain on the heart as it works harder to pump the thinner blood. Not good if you have a heart condition of any sort.\n\nAs for why O-3 acids are named the way they are that would have been up to their discoverer. Try searching the web for that person and you may find the answer to the 2nd part of your question.
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Ok, there's carbon and hydrogen in all of them, that's the only similarity. They are known collectively as macro-nutrients.\n\nCarbohydrates are basically, oxygen, carbon and hydrogen and they're the bodies primary source of energy. This means that they're the first source of energy used which is why if you eat foods high in simple sugars you get a sugar rush. All carbs metabolize down to glucose, some faster than others.\n\nFats are called lipids. Lipids are very heterogeneous (this means that there's not much similarity between them). Some examples of lipids are steroids, seed oils, pork fat, cholesterol, etc. The main thing in common with them is that they don't mix with water. They are readily stored in fat cells in the form of tryglicerides and are used when carbs are all used up. They also yield the highest per gram amount of energy (it escapes me right now).\n\nIn a chemical sense, fats are lipids derived from animals (saturated, solid at room temperature) and oils are derived from plants and seeds (insaturated with some exceptions, and liquid at room temperature. Insaturated are healthier because they contain HDL which cleans your arteries (prevents artherosclerosis).\n\nProteins are made up of aminoacids, 20 make up the vast amount of human proteins. Enzimes (the most famous being digestive enzimes) are proteins, skin is covered in protein, hair is protein, cilia and flagella are protein, basically EVERYTHING is protein, after water the human body is basically protein. They're only used up as energy when everything else is used up.\n\nWhen athletes eat/drink protein, it's to give them building materials in order to increase the amount of stuff inside their cells which will enable them to produce more energy.
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Triglyceride is a naturally occuring ester of glycerol and three fatty acids which makes up a triglyceride oil. (An ester is an organic compound formed from an acid and alcohol, R-CO2-R').
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most doctors think that fat comes from venus.\n\ntotaly untrue.  there is no proof.\n\nFat is what give food its flavor.\n\nIf you take the fat out you lose all the flavor\n\nGood example is popcorn at the movie theatre now and then.
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"Prostaglandins were first discovered and isolated from human semen in the 1930s by Ulf von Euler of Sweden. Thinking they had come from the prostate gland, he named them prostaglandins. It has since been determined that they exist and are synthesized in virtually every cell of the body.\n\nProstaglandins, are like hormones in that they act as chemical messengers, but do not move to other sites, but work right within the cells where they are synthesized.\n\nProstaglandins are unsaturated carboxylic acids, consisting of of a 20 carbon skeleton that also contains a five member ring. They are biochemically synthesized from the fatty acid, arachidonic acid. See the graphic on the left. \n\nThe unique shape of the arachidonic acid caused by a series of cis double bonds helps to put it into position to make the five member ring."
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fat is turned into energy and consumed by your body.
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fatty acids are normally called alpha #. This means that there is a double carbon-carbon link on the # carbon from the begining of the molecule.\nAs fatty acids are long molecules, if the the doble link is near the end, they are called omega # fatty acids.This means that the double carbon-carbon link is on the # carbon from the end of the molecule.
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A. Important Classes of Lipids \n1. Fatty Acids - Long Chain Aliphatic Carboxylic Acids. \n2. Triacylglycerols - Esters of Fatty Acids with glycerol. \n3. Glycerolphospholipids - Esters of glycerol with fatty acids and phosphate derivatives. \n4. Waxes - Esters of a fatty acid with a long chain alcohol. \n5. Sphingolipids - Esters of Fatty Acids with Sphingosine \n6. Steroids - Polycyclic aliphatics. \n7. Prostaglandins and Leukotrienes - oxidized derivatives of C-20 fatty acids