The basic unit of all dietary fats is fatty acid, composed of a chain of carbon atoms that have four bonding sites, right and left, up and down. The right and left bonds connect one carbon atom to ...

Bob gets a little kinky, if you will, and the more double bonds he has, the kinkier he gets. Why do we care about Bob's, erm, proclivities? Time to talk cooking fats. Let's take another stab at ...

Saturated fats are saturated with hydrogen molecules and contain only single bonds between carbon molecules. On the other hand, unsaturated fats have at least one double bond between carbon molecules.

Fats are composed of carbon, hydrogen, and oxygen. Saturated fats contain only single bonds (strong attractive forces that hold molecules together) between their carbon molecules, while ...

Saturated fat is different from unsaturated fat in that it has no chemical double bonds. This makes it more stable, so it is solid at room temperature. Saturated fat is the subject of a great deal ...

On the other hand, coconut oil is 90% saturated fat which makes it a solid at room temperature. Returning to the double bond between the carbon atoms in an unsaturated fatty acid, if the hydrogen ...

Unsaturated fats come in two forms: Monounsaturated fats have one unsaturated chemical bond. Oils that have these fats are liquid at room temperature, but they turn solid when you refrigerate them.

Saturated fats have a single bond between the carbon atoms in their chains, whereas polyunsaturated fats have one or more double bonds — making them less stable and prone to faster peroxidation ...

These fats have single bonds between their molecules and are “saturated” with hydrogen molecules. They tend to be solid at room temperature. Food sources that contain high levels of saturated ...

Chemically, saturated fats have a higher proportion of single bonds between carbon atoms rather than double bonds. Fat is one of the three main constituents of our food, along with protein and ...