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| saturated fatty acid definitions | |||
|---|---|---|---|
| # | Definition | Sets | |
| 1 | a fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can attach to the carbon skeleton. | 12 sets | |
| 2 | a fatty acid whose carbon chain cannot absorb any more hydrogen atoms | 6 sets | |
| 3 | solid at room temperature, animal derived, all carbons have single bonds to hydrogens | 5 sets | |
| 4 | a fatty acid were bonds between carbon and hydrogen atoms, that can store a lot of energy. they are also relatively straight molecules such as animal fats,butter, lard and grease that are solid at room temprature. | 4 sets | |
| 5 | a fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that are attached to the carbon skeleton. | 3 sets | |
| 6 | means that the carbon is saturated with hydrogen. most animal fats are saturated. solid at room temperature | 2 sets | |
| 7 | a fatty acid whose carbon chain cannot absorb any more hydrogen atoms; has no double bonds; solid at room temperature | 2 sets | |
| 8 | a fatty acid in which all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can attach to the carbon skeleton | 2 sets | |
| 9 | carbon atoms saturated with hydrogen | 2 sets | |
| 10 | a type of fatty acid that comes primarily from animal sources and is solid at room temperature | 2 sets | |
| 11 | contains only single covalent bonds between the carbon atoms of the hydrocarbon chain | 2 sets | |
| 12 | fatty acid in which each carbon in the chain has an attached hydrogen atom. | 1 set | |
| 13 | structure w/no double bounds and saturated w/hydrogen; most fats are saturated | 1 set | |
| 14 | fatty acid in which each carbon in the chain has an attached hydrogen atom | 1 set | |
| 15 | fatty acid with no carbon-carbon double bonds; straight chain | 1 set | |
| 16 | used to produce hormones; the bad kind | 1 set | |
| 17 | a fatty acid where bonds between carbon and hydrogen atoms, that can store a lot of energy. they are also relatively straight molecules such as animal fats,butter, lard and grease that are solid at room temprature. | 1 set | |
| 18 | the localized, repetitive coiling or folding of the polypeptide backbone of a protein due to hydrogen bond formation between peptide linkages. | 1 set | |
| 19 | each carbon atom within the chain holds 2 hydrogen atoms | 1 set | |
| 20 | fatty acid with no c=c bond | 1 set | |
| 21 | fatty acid all carbon bonds are single bonds | 1 set | |
| 22 | fatty acid with no double bonds and thus the maximum number of hydrogens | 1 set | |
| 23 | have the maximum number of hydrogen atoms possible and no double bonds | 1 set | |
| 24 | all avilable bonds are filled (single bonds) | 1 set | |
| 25 | fatty acids in which single bonds join the carbon atoms (ex: butter and lard, solid at room temperature) | 1 set | |
| 26 | no double bonds between carbon atoms composing the chain; at room temp. this fat is solid | 1 set | |
| 27 | in a hydrocarbon chain of fatty acids, if there are no double bonds between carbon atoms composing the chain, then as many hydrogen atoms as possible is bonded to the carbon skeleton. the resulting structure is saturated. | 1 set | |
| 28 | a fatty acid that is holding all the hydrogen it can | 1 set | |
| 29 | when there are no double bonds between carbon atoms composing the chain, then as many hydrogen atoms as possible are bonded to the carbon skeleton. | 1 set | |
| 30 | a fatty acid usually containing from 12 to 18 carbon atoms and no double bonds. | 1 set | |
| 31 | butter | 1 set | |
| 32 | no double bonds | 1 set | |
| 33 | a fatty acid when all carbons in the hydrocarbon tail are connected by single bonds, thus maximizing the number of hydrogen atoms that can be attached to the carbon skeleton. | 1 set | |
| 34 | when there are no double bonds between the carbon in the chains, allowing as many hydrogen atoms as possible | 1 set | |
| 35 | no doube bonds. | 1 set | |
| 36 | no double bonts, solid at room temp, comes from animals. | 1 set | |
| 37 | a fatty acid without any double bonds. all carbon and carbon single bonds. | 1 set | |
| 38 | fatty acid, the carbon chain of which contains no ethylenic or other unsaturated linkages between carbon atoms | 1 set | |
| 39 | always has a dubble bond | 1 set | |
| 40 | fats such as butter, that are solid at room tempature | 1 set | |