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       #Post#: 21--------------------------------------------------
       Chemistry of Soap
       By: Hani Smaik Date: August 3, 2019, 3:20 am
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       Fat:
       Fat is one of the lipids. Fats are the main constituents of the
       storage fat cells in animals and plants, and are one of the
       important food reserves of the organism. We can extract these
       animal and vegetable fats – liquid fats are often referred to as
       oils – and obtain such substances as corn oil, coconut oil,
       cottonseed oil, palm oil, tallow, bacon grease, and butter.
       Chemically, fats are carboxylic esters derived from the single
       alcohol, glycerol, HOCH2CHOHCH2OH, and are known as glycerides.
       More specifically, they are triacylglycerols. Each fat is made
       up of glycerides derived from many different carboxylic acids.
       [attach=1]
       The proportions of the various acids vary from fat to fat; each
       fat has its characteristics composition, which does not differ
       very much from sample to sample. With only a few exceptions, the
       fatty acids are all straight-chain compounds, ranging from three
       to eighteen carbons; except for the C3 and C5 compounds, only
       acids containing an even number of carbon are present in
       substantial amounts.
       Besides saturated acids, there are unsaturated acids containing
       one or more double bonds per molecule. The most common of these
       acids are:
       CH3(CH2)7CH=CH(CH2)7COOH (Oleic acid)
       CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH (Linoleic acid)
       CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH (Linolenic acid)
       (Morrison and Boyd, 1992)
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