Generic Term for Several Kinds of Lipids
In biochemistry, fat is a generic term for several kinds of lipids, but generally refers to the Glyceride, esters in which one, two or three fatty acids attached to a glycerol molecule to form monoglycerides, diglycerides and triglycerides respectively. Fats are present in many organisms, and have both structural and metabolic functions.
The most common type of fat is one in which three fatty acids are attached to the glycerol molecule, receiving the name of triglycerides or triacyl glycerols. Triglycerides are solid at room temperature as fats, while those who are known as liquid oils. Through a technological process called hydrogenation, the oils are processed to obtain fats or hydrogenated fats. Although currently have reduced the adverse effects of this process, the technological process still has the drawback fatty acid formation whose unsaturation (double bonds) are of trans configuration.
All fats are insoluble in water having a density significantly lower (floating in the water).
Chemically, fats are generally triesters of glycerol and fatty acids. Fats may be solid or liquid at room temperature, depending on their structure and composition. Although the words “oils”, “fat” and “lipids” are all used to refer to fats, the word “oil” is usually used to refer to lipids that are liquid at room temperature, while the word “fat” is used to refer to fats that are solids at room temperature. The word “fat” is used to refer to both liquid and solid. The word “oil” is used for any substance that does not mix with water and fat, such as oil and cooking oil, regardless of their chemical structure.
Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. These constitute a very important part of the diet of most heterotrophs (including humans).
Examples of edible fats are butter, margarine, butter and cream. Fats or lipids are degraded in the body by enzymes called lipases