Fatty acids and triglycerides
17.CARBOXYLIC ACIDS AND DERIVATIVES. ( approx. lecture time: 4 lectures) Topics covered: 17.1-17.2A-I,17.3-17.8,17.13. Some important carboxylic acids.
Chapter 17 Lipids and Their Functions in Biochemical Systems Denniston Topping Caret 6 th Edition Copyright The McGraw-Hill Companies, Inc. Permission.
Lipids are mainly present in food as triacylglycerols (fats and oils) free fatty acids and various fatty acid esters phospholipids (e.g. lecithin) fat-soluble.
The Sol-gel Preparation of Silica Gels
Fats and other lipids in foods
