Fat
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High Quality Content by WIKIPEDIA articles! Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water. Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be either solid or liquid at normal room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, "oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances. The word "oil" is used for any substance that does not mix with water and has a greasy feel, such as petroleum (or crude oil) and heating oil, regardless of its chemical structure.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130236502
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- Sprache Englisch
- Größe H220mm x B150mm x T15mm
- Jahr 2009
- EAN 9786130236502
- Format Fachbuch
- ISBN 978-613-0-23650-2
- Titel Fat
- Untertitel Chemistry, Ester, Glycerol, Solid, Liquid, Temperature, Oil , Lipid, Petroleum, Heating oil, Chemical structure, Diet (nutrition), Heterotroph, Lipase, Pancreas, Lard, Fish oil, Ghee, Shortening
- Gewicht 380g
- Herausgeber Alphascript Publishing
- Anzahl Seiten 244
- Genre Biologie
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