saturated and unsaturated fats, saturated fats are solid at room temparature, but unsaturated are liquid and mostly called oils e.g cooking oil,fish oil and etc.. the derfrence is in the structure, fats are made of glycerol and 3 hydro-carbons tails, on the saturated one the tails are flat and paralel to each othe but the unsaturated one makes a little bend which prevent them to pack nicely and that makes them liquid...from TME in SA
white fat- very common, used for insulation, energy storage, hormone secretion
brown fat- uncommon in adults, common in infants, used for heat production
saturated and unsaturated fats
chocolate and your mom
Saturated fat and trans fat.
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Monounsaturated fats, polysaturated fats, and saturated fats.
Fats and oils are two types of lipids. Lipids are organic compounds that are insoluble in water and play various roles in the body, such as providing energy, insulating organs, and serving as structural components of cell membranes.
Brown and white
FATS ...Firstly theres two types of fats ...FatsTrans FatsHowever the two main ones are;SaturatedUnsaturatedThis is by Chloe ~ whsg xox
Different types of fats were used.
No, olive oil and coconut milk are not miscible in each other because they are two different types of fats with different chemical compositions. The fats in olive oil are primarily monounsaturated fats, while the fats in coconut milk are predominantly saturated fats. This makes it difficult for them to mix together on a molecular level.
Saturated and Unsaturated.
Fats are major constituents of the structural foundation of a cell. Eukaryotic and prokaryotic are the two main types of cells.
The 3 basic types of fats:Saturated FatsUnsaturated FatsTrans FatsMore info:Unsaturated Fats: monounsaturated fats, polyunsaturated fats
If you are referring to adipose tissue, there is: brown adipose tissue (or brown fat), and white adipose tissue (or white fat). If you're referring to foods, there is: unsaturated fats and saturated fats.
Rancidity is the development of unpleasant flavors and odors in fats and oils as a result of chemical changes. There are two main types of rancidity: oxidative rancidity, which occurs when fats and oils react with oxygen, and hydrolytic rancidity, which occurs when fats and oils react with water.
The Golgi complex packages macromolecules such as fat. There are two types of ER. Smooth ER makes fats, and Rough ER packages proteins.