The four main organic compounds are carbohydrates (subunit: monosaccharides), lipids (subunit: fatty acids and glycerol), proteins (subunit: amino acids), and nucleic acids (subunit: nucleotides).
Fatty acids are carboxylic acids with ling aliphatic chain.
Triglyceride is an organic compound. It is a type of lipid that consists of three fatty acid molecules bonded to a glycerol molecule.
All the families of organic compounds exist as a homologous series (A series having a difference of 'CH2' unit between two consecutive members) the main homologous series-es are Alkanes, Alkenes, Alcohols and Carboxylic acids (Fatty acids).
Fatty acids are the organic molecules related to lipids. They are the building blocks of many types of lipids, including triglycerides, phospholipids, and sterols.
Of course, fatty acids are organic compounds and they can not exist without carbon.
Of course, fatty acids are organic compounds and they can not exist without carbon.
Lipids are the group of organic compounds that contain fatty acids. Lipids include fats, oils, phospholipids, and steroids, and they play important roles in energy storage, cell structure, and signaling in living organisms.
The four main organic compounds are carbohydrates (subunit: monosaccharides), lipids (subunit: fatty acids and glycerol), proteins (subunit: amino acids), and nucleic acids (subunit: nucleotides).
Hydrocarbons
Waxes are esters formed by condensing organic fatty acids and long-chain (fatty) alcohols. So they contain organic acids, but are not acids themselves.
Lipids are biological compounds that contain fatty acids. These include phospholipids, triglycerides, and cholesterol esters.
Nonsulfur photosynthetic bacteria use organic compounds such as carbohydrates, fatty acids, and amino acids as electron donors during the process of photosynthesis. These bacteria are able to generate energy through the oxidation of organic molecules in the absence of sulfur compounds.
These are called fatty acids. They are organic molecules made up of a hydrocarbon chain with a carboxyl group at one end. Fatty acids are essential components of lipids and can vary in length and saturation.
Fatty acids are carboxylic acids with ling aliphatic chain.
Lipids are organic compounds which are fatty acids and insoluble in water. Starches, meanwhile, are carbohydrates which are tasteless and odorless.
Fatty acids