The type of lipid.

(1) fatty acids
in natural fats, fatty acids are very many kinds. Various natural fatty acid molecules are straight-chain fatty acids consisting of different carbon chains (4 to 24C). With a few exceptions, carbon atoms are double. There are two classifications of these fatty acids: one is to divide fatty acids into short chains (4-6C), medium chains (8-12C) and long chains (12C or more) fatty acids according to the number of carbon atoms.
is to divide fatty acids into saturated and unsaturated fatty acids. The general molecular type of saturated fatty acids is CnH2nO2, and the unsaturated fatty acids are 1, 2, 3 and more double bonds, and the general molecular type is CnH2n-2O2, CnH2n-4O2, CnH2n-6O2. There are more than two double-bonds of flaxic acid, flaxacin and peanut tyrenic acid called polyunsaturated fatty acids.
addition to direct fatty acids, there are ring fatty acids, such as large maple lysate and sub-large maple lysic acid in the oil for leprosy.
important fatty acid structure is as follows:
soft lipid acid CH3 (CH2)14. COOH
STCH3 (CH2)16. COOH
CH3 (CH2) 7CH-CH (CH2)7COOH
-lysic acid CH3 (CH2) 4CH-CHCH2CH-CH(CH2) 7COOH
SH3CH2CH-CHCH2CH2CH(CH2) 7C00 H
peanut trenoleic acid
CH3 (CH2) 4CH2CH2CH s CHCH2CH s CH2CH (CH2) 3COOH
big maple oleic acid
(2) fat typefat has two classification methods, one according to its chemical structure, the other is based on its source. The chemical composition of fat is glycerolic and tri-molecular high fatty acids, so it is also known as triglycerides, the structure of which is as follows
CH2-O-CO-R1CH-O-CO-R2

CH2-O-CO-R3
R1, R2 and R3 represent the hydroxyls of tri-molecular fatty acids, respectively, and divide fats into pure glycerides and mixed glycerides according to whether they are the same. If three of these molecule fatty acids are the same, the fats formed are called pure glycerides, such as triglycerides. If different, it is called mixed glycerides, such as α-folate-β-lysic acid-α'-stingal glycerides. The body's fat is generally mixed with glycerides, which contain fatty acids mainly folate and lysate.
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