Fatty acid: Basic element of lipids, which, for the most part, are triglycerides, composed from glycerol and three fatty acids. There are about twenty common fatty acids, which are distinguished by their ability to associate, or not, with each other: they are saturated (no bond possible) or unsaturated (admitting a double bond for mono-unsaturated , several double bonds for polyunsaturates). The more a fat is rich in saturated fatty acids, the more it is hard and...
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