Fatty acidsMain article: fatty acid
Chemically,
fatty acids can be described as
long chain monocarboxylic
acids, and have a general structure of CH3(CH2)nCOOH.
Full article >>>fatty acids. These bind members of the super
family called
peroxisome-proliferator-activated
receptors (PPARs). They got their name from their initial discovery as the
receptors for drugs that increase the number and size of
peroxisomes in
cells.
Full article >>>fatty acids:
long chains of carbon atoms with carboxyl groups at one end.
feeding pattern: the pattern in which
animals obtain their nutrients.
Full article >>>Fatty acids have a
long hydrocarbon (carbon and hydrogen) chain with a carboxyl (acid) group. The chains usually contain 16 to 18 carbons.
Full article >>>Fatty acids can be saturated (meaning they have as many hydrogens bonded to their carbons as possible) or unsaturated (with one or more double bonds connecting their carbons, hence fewer hydrogens).
Full article >>>A form of
fatty acids that our body derives from food that have anti-inflammatory properties due to their ability to convert into anti-inflammatory
prostaglandins.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ...
Full article >>>desaturases
Enzymes (dehydrogenases) that catalyze the introduction of double bonds into the hydrocarbon portion of
fatty acids. desolvation In aqueous solution, the release of bound water surrounding a solute such as an
enzyme.
Full article >>>We have examined the effect of dietary polyunsaturated
fatty acids (PUFAs) upon
mitochondrial Ca2+ content and dehydrogenase activation in the rat
heart.
Full article >>>increased fatty acid synthesis -
insulin forces fat
cells to take in
glucose which is converted to
fatty acids; lack of
insulin causes the reverse ...
Full article >>>1995: Cardiac Single
Photon Emission Computed Tomography with Iodine-123-Labeled
Fatty Acids - Evaluation of Myocardial
Viability with BMIPP by F.F. Knapp, Jr., P. Franken, and J. Kropp, J. of Nucl. Med. 36:1022.
Full article >>>triglyceride - glycerol ester of
fatty acids. The main constituent of fat droplets in
animal tissues (where
fatty acids are saturated) and of vegetable oil (where
fatty acids are mainly, unsaturated).
Full article >>>A
long carbon chain carboxylic acid.
Fatty acids vary in length and in the number and location of double bonds; three
fatty acids linked to a glycerol
molecule form fat.
feedback inhibition ...
Full article >>>lipid A fat, oil, or fatlike
compound that usually has
fatty acids in its molecular structure. An
organic
compound consisting mainly of carbon and hydrogen atoms linked by nonpolar covalent bonds.
Full article >>>an
organic
compound that has a 3-carbon
skeleton and that may unite with
fatty acids to form a fat
Source: Noland, George B. 1983. General
Biology, 11th Edition. St. Louis, MO. C. V. Mosby
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Full article >>>fat (triacylglycerol)
A biological
compound consisting of three
fatty acids linked to one glycerol
molecule.
Covered in Lab 6
Unicellular and Filamentous
Organization
femurThe thigh bone of
tetrapods.
Covered in Lab 13
Animal Diversity III ...
Full article >>>Autotrophs are able to build
organic
molecules from carbon dioxide.
Heterotrophs, the "other feeders," obtain their carbon from
organic
compounds -
amino acids,
fatty acids, sugars, and so on - of
autotrophs.
Full article >>>'"/>