give a detailed account of chemical structure, reaction and analytical constant of fats and oil
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Answer:
Fats are one of the three main macronutrients, along with carbohydrates and proteins.[1] Fat molecules consist of primarily carbon and hydrogen atoms and are therefore hydrophobic and are soluble in organic solvents and insoluble in water. Examples include cholesterol, phospholipids, and triglycerides.
The terms lipid, oil, and fat are often confused. Lipid is the general term, though a lipid is not necessarily a triglyceride. Oil normally refers to a lipid with short or unsaturated fatty acid chains that is liquid at room temperature, while fat (in the strict sense) specifically refers to lipids that are solids at room temperature – however, fat (in the broad sense) may be used in food science as a synonym for lipid.
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Answer:
Chemical composition. Triglycerides are the predominant component of most food fats and oils. The minor components include mono- and diglycerides, free fatty acids, phosphatides, sterols, fatty alcohols, fat-soluble vitamins, and other substances. A triglyceride is composed of glycerol and three fatty acids.