Saturated fat SFA
<p>Jan 06, 2012 07:41 PM  SFA= satfat
 
<b>Saturated fat is </b><a title="Fat" href="/wiki/Fat"><b>fat</b></a><b> that consists of </b><a title="Triglyceride" href="/wiki/Triglyceride"><b>triglycerides</b></a><b> containing only </b><a title="Saturation (chemistry)" href="/wiki/Saturation_(chemistry)"><b>saturated</b></a><b> </b><a title="Fatty acid" href="/wiki/Fatty_acid"><b>fatty acids</b></a><b>.</b>
 
 <i>Saturated</i> fatty acids have no <a title="Double bond" href="/wiki/Double_bond">double bonds</a> between the individual <a title="Carbon" href="/wiki/Carbon">carbon</a> <a title="Atom" href="/wiki/Atom">atoms</a> of the fatty acid chain. That is, the chain of carbon atoms is fully "saturated" with <a title="Hydrogen" href="/wiki/Hydrogen">hydrogen</a> atoms. There are many kinds of naturally occurring saturated fatty acids, which differ mainly in number of carbon atoms, from 3 carbons (<a class="mw-redirect" title="Propionic acid" href="/wiki/Propionic_acid">propionic acid</a>) to 36 (hexatriacontanoic acid).
Various fats contain different proportions of saturated and <a title="Unsaturated fat" href="/wiki/Unsaturated_fat">unsaturated fat</a>. Examples of foods containing a high proportion of saturated fat include animal fats such as <a title="Cream" href="/wiki/Cream">cream</a>, <a title="Cheese" href="/wiki/Cheese">cheese</a>, <a title="Butter" href="/wiki/Butter">butter</a>, and <a title="Ghee" href="/wiki/Ghee">ghee</a>; <a title="Suet" href="/wiki/Suet">suet</a>, <a title="Tallow" href="/wiki/Tallow">tallow</a>, <a title="Lard" href="/wiki/Lard">lard</a>, and fatty <a title="Meat" href="/wiki/Meat">meats</a>; as well as certain vegetable products such as <a title="Coconut oil" href="/wiki/Coconut_oil">coconut oil</a>, <a title="Cottonseed oil" href="/wiki/Cottonseed_oil">cottonseed oil</a>, <a title="Palm kernel oil" href="/wiki/Palm_kernel_oil">palm kernel oil</a>, <a title="Chocolate" href="/wiki/Chocolate">chocolate</a>, and many prepared foods;
 
one carbon =  FORMIC ACID liquid  from ants  venom of bees and ant stings.  highly pungent penetrating odor;
 
2 carbon  ACETIC ACID vinegar... ethanoic acid;  glacial acertic undiluted;  sour, pungent;
one the simplest carboxylic acids
 
3 carbon  PROPIONIC ACID:  from propane;  clear liquid, pungent odor;  soapy potassium salt..
 
4 carbon  BUTYRIC ACID ...in BUTTER, parmesan cheese and vomit...  anerobic fermentation (colon and body odor)
unpleasant smell and acrid taste,  sweetish aftertaste similar to ether..
it is a fatty acid  occurs in the form of esters in animal fats and plant oils.
Butyric acid is a <a title="Fatty acid" href="/wiki/Fatty_acid">fatty acid</a> occurring in the form of <a class="mw-redirect" title="Esters" href="/wiki/Esters">esters</a> in animal fats and plant oils. The <a title="Glyceride" href="/wiki/Glyceride">triglyceride</a> of butyric acid makes <b>up 3% to 4% of butter.</b> When butter goes rancid, butyric acid is liberated from the glyceride by <a title="Hydrolysis" href="/wiki/Hydrolysis">hydrolysis</a> leading to the <a class="mw-redirect" title="Unpleasant odor" href="/wiki/Unpleasant_odor">unpleasant odor</a>. It is an important member of the fatty acid sub-group called <a title="Short-chain fatty acid" href="/wiki/Short-chain_fatty_acid">short-chain fatty acids</a>;
 
6 carbon is CAPROIC ACID  the first MCT FA
 
up to 12 carbon  Lauric acid
 
Myristic acid = 14 carbon
 
Palmitic = 16 carbon
 
Stearic = 18 carbon
 
Arachidic = 20 carbon
 
 
 
 
 
 
 </p>