What products would be formed if fatty acids were hydrolysed?
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Fatty acids do not hydrolyse. Glycerides hydrolyse into fatty acid and glycerol.
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Saturated Fatty acids are long chains, which means they can pack more closely together and tend to be solids at room temperature.\n\nUnsaturated fatty acids have double bonds that lead to 'kinks' so they are more likely to be liquids at room temperature.
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acetates are ionic, and will more easily dissolve in water than an oil. thats your best bet.
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Fat is normally thought of as triglycerides, like lard, formed in the body as a form of storage.  Any excess food whether carbohydrate or protein is converted to fat.  Cholesterol is a minor component of animal fats, and is present in all animal cells.
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Alcohol, aldehyde, ketone, or carboxylic acid.
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it is a carboxy acid with the carboxyl end at the final position and containing no double bonds in the carbon chain, the first acid considered a fatty acid is probably propionic acid,the next in the sequence formic acid, acetic acid.
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Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain (hence, they are fully saturated with hydrogen atoms). There are several kinds of naturally occurring saturated fatty acids, with their only difference being the number of carbon atoms - from 1 to 24. Some common examples of saturated fatty acids are butyric acid with 4 carbon atoms (contained in butter), lauric acid with 12 carbon atoms (contained in mother's milk, coconut oil, palm oil, and cocoa butter), myristic acid with 14 carbon atoms (contained in cow milk and dairy products), palmitic acid with 16 carbon atoms (contained in meat), stearic acid with 18 carbon atoms (also contained in meat).\n\nFat that occurs naturally in living matter such as animals and plants and that is used as food for human consumption contains a varying proportion of saturated and unsaturated fat. Foods that contain a high proportion of saturated fat are butter, ghee, suet, tallow, lard, coconut oil, cottonseed oil and palm oil, dairy products (especially cream and cheese), meat as well as some prepared foods.
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fat + lye = soap + glycerol\nNeed details?\nSee the site below for a balanced equation for a typical fat reacting with sodium hydroxide to form a soap.
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That would be acetic acid, which is C2H4O2 or CH3COOH (whichever way your book writes it). The main reason is that strong acids are strong electrolytes. Strong electrolytes are electrolytes that exist in solution almost entirely as ions (when dissolved, they break up into separate ions). NaCl would separate into Na+ ions and Cl- ions. However, a molecule, such as acetate wouldn't break up into ions, but would go into the solution as a molecule.
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http://uk.wrs.yahoo.com/_ylt=A0geulA4wm1FgE8AAoxWBQx./SIG=120nmeto5/EXP=1164907448/**http%3A//en.wikipedia.org/wiki/Free_fatty_acid \n\nthis should help its to do with saturated fats
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hydrochloric acid, acetic acid (vinegar), boric acid, sulphuric acid, ascorbic acid(vitamin c) etc.
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stearic acid and sodium hydroxide form a soap that is soluble in hot water. to my knowledge, the stearic acid in combination with sodium hydroxide should form micelles, but the sebacic acid i don't think so as it's not a fatty acid, and therefor it can't make soaps
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Fatty acids have Carbon (C), Hydrogen (H), and Oxygen (O).  Some other fatty acids have Phosphorus (P).  Amino acids typically have some combination of Carbon (C), Oxygen, (O), Hydrogen (H), Nitrogen (N) and Sulfur (S).
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The answer should be Hydrolysis.
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Fatty acids & glycerol are the end products.....those fatty acids may be saturated or unsaturated too.
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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
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HELLO Amina,\nGlycerols are actually a sort of derived lipids obtained by hydrolysis of fats with water at high temperatures and pressures. it is in fact a trihydroxy alcohol, which is sweet and viscous. It forms esters like Triacyl glycerols(TGs) or Diacyl Glucerols or Monoacyl Glycerols  (or otherwise called Tri Glycerides) with fatty acids and phosphates. TGs are neutral fats, which, like cholesterol form the fat content of the body. These TGs get oxidized inside the mitochondria of cells  in the absence  (or scarcity) of glucose and act as a source of energy during starvation or dieting. Glycerol esters of higher fatty acids remain solid in room temperature and examples of such TGs include various vegetable oils. \nFatty acid esters with phosphate groups(PO4=) can form phosphoglycerides when they contain glycerol as the alcohol. Such compounds are important as protectors of the nervous tissue. Egs include phosphatidyl choline, and Lecithin. The last one is also present in Heart and liver..\nOoohhh that was a pretty long answer. \nHope I didn't get too technical and i suppose iwas clear on the topic,\nSo long then..