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Many fatty acids occur unsaturated in living things as components of lipids. Natural fatty acids commonly have a chain of 4 to 28 carbons (usually unbranched and even-numbered), which may be unsaturated saturated or unsaturated. The most important of saturated fatty acids are butyric (C4), lauric (C12), palmitic (C16), and stearic (C18). The most common unsaturated acids are oleic, linoleic, and linolenic (all C18). The physical properties of fatty acids are determined by chain length, degree of unsaturated unsaturation, and chain branching. Short-chain acids are pungent liquids, soluble in water. As chain length increases, melting points are raised and water-solubility decreases. Unsaturation and chain branching tend to lower melting points. • BIOLOGY AND BIOCHEMISTRY ENTRIES © David Darling BACK TO TOP NF624 Omega-3 Fatty Acids By Jennifer Larsen, Dietetic Intern, University of Northern Colorado Linda Boeckner, Extension Nutrition Specialist Fats in our food are categorized according to the predominant fatty acid that is present.
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