FATS AND THEIR ROLE IN THE LIFE OF LIVING ORGANISMS

Abstract

Fat (oil) is an organic substance: fully complex ephahs of glycerin and same-based fatty acids (triglycerides) belong to the class of lipids.
Along with carbohydrates and proteins, fat is one of the main components of the cell of animals, plants, and microorganisms. They may contain radicals of the same or different fatty acids. The fat molecule contains more stearin and palmitin acids than saturated fatty acids, olein, linoleum, and linolen acids from unsaated fatty acids. The physical and chemical properties of fat depend on the ratio of saturated and unstained fatty acids contained in it.