What is the formula for corn oil, a triglyceride containing palmitic, oleic and linoleic acids?
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Formula: you more or less answered your question yourself. It is any combination of glycerine esters with any combination of these acids.\n\nReaction with NaOH is saponification, resulting in glycerine and the free acids (or more specifically, acid rests as dissolved salts).\n\nReaction with hydrogen in the presence of Pt or Raney-Ni as catalysts will ultimately produce the triglycerides of the corresponding saturated acids. This is known as "hardening" of fats since saturated fatty acids tend to produce solid fats whereas unsaturated fatty acid triglycerides of comparable mass remain liquid at the same temperatures.\n\nReaction with bromine will result in electrophile addition of Bromine on the double bonds of the unsaturated acids.
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The corn is made up of two things, cellulite and the 'heart'.\nThe celluite is the material that covers the soft innerds of the corn.  That is what is not broken down in digestion.  If you ate creamed corn, most of it would be digested.
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There are four that I am aware of. The bad fats are trans fats and saturated fats. The good fats are polyunsaturated and monounsaturated.
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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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One way to check the amount of fat in a product and compare it to another is to check a nutrient data base.  \n\nIf you go to www.mypyramid.com, you will find lots of nutrition information available.  Choose MyPyramid Tracker in the box on the left.  Choose Assess Your Intake.  Then develop a free account.  Then you can get nutrition information on one food at a time, or on a whole meal, or day's worth.  \n\nI checked potato chips and corn chips.  Neither were in a comparable quantity.  So I identified the fat and calorie content of each and then compared.  With 75 calories of potato chips, there is 4.8 gm fat.  With 100 calories of corn chips, there is 6 gm fat.\nThere are several ways to calculate.  But since 75 is 3/4 of 100, then 3/4 of 6 is 4.5.\n\n75 calories of potato chips have 4.8 gms fat.  \n75 calories of corn chips have 4.5 gms fat.\nTherefore potato chips have more fat than corn chips.\n\nLenore
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Cholesterol \nHigh-density lipoprotein ( HDL )\nLow-density lipoprotein ( LDL )\n\ncollective as Triglycerides
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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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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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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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http://en.wikipedia.org/wiki/Triglycerides
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Starch is a polymer of carbohydrates, so it doesnt have a set molecular formula- The individual units are CH, CH2, or CH3, depending on the number of carbon bonds on each carbon.
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Policosanol is a blend of compounds isolated from natural plant waxes. Policosanol contains several long chain fatty alcohols, including octacosanol, hexacosanol and triacontanol. Animal and in-vitro research has shown that these compounds may support the cardiovascular system and inhibit lipid peroxidation as well as support macrophage activity.
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Fats are also called triacylglycerols or lipids;\n\nthe structure is the result of an esterification reaction between one molecule of glycerol ( a tri-hydroxy alcohol ) and three molecules of fatty acid ( long-chain carboxylic acids ):\n\n R-OH + R-COOH --->  R-C(=O)OR + H20\n\nglycerol is H2C(OH)CH(OH)CH2OH;  the fatty acids are typically stearic ( C18H36O2 ) or oleic ( C18H34O2 ) acids.\n\nThe bonds holding the fatty acids to the glycerol part are called ester bonds (-C(=O)-O-C-)
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Glycerin molecule is made of three carbon atoms (C), two hydrogen atoms (H), and three alcoholic hydroxyl groups (-OH). The chemical formula is C3H8O3.
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Glycerol and fatty acids make phospholipids.  Fatty acid chains are nonpolar.
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The ethanol or alcohol is less polar that water and the fat that is being hydolyzed from its parent triglycerides is not soluble in water to any great degree. This is true if you are discussing the determination of free fatty acids in a fat or an oil. If you simply wish to make soap from fat, the base, water and fat will do a nice job of it but it will require additional sodium ion, usually in the form of salt to curdle the soap base.\n\nI learned to make soap for washing purposes with a recipe that started with: "First one must select a nice fat pig to kill...."
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C20 H30 O is the chemical formula for retinol (more commonly known as Vitamin A). It's got 20 carbon atoms, 30 hydrogen atoms, and one oxygen atom in one molecule.