The most chemically reactive portion of fatty acids is the acidic\u00a0carboxyl group\u00a0(COOH). It reacts with alcohols (R\u2032OH) to form products known as\u00a0esters\u00a0(RCOOR\u2032) and releases water in the process. This\u00a0ester\u00a0bond is the principal\u00a0covalent bond\u00a0linking fatty acid moieties to other groups in the more-complex lipids discussed in other sections of this article. A second chemical bond, occurring much less frequently in biological lipids involving fatty acids, is the\u00a0ether\u00a0bond (R\u2032\u2015O\u2015R).\u00a0Ether\u00a0bonds are chemically more stable than ester bonds.<\/p>\n\n\n\n
The hydrocarbon part of a fatty acid molecule is quite resistant to chemical attack unless carbon-carbon double bonds are present. A number of different kinds of molecules react with such a double bond. For example, when a\u00a0catalyst\u00a0such as platinum is present, hydrogen gas adds to the double bond to give a\u00a0saturated fatty acid.\u00a0Halogens\u00a0(chlorine, bromine, and iodine) and their derivatives such as hydroiodic acid (HI) also react with the double bond to form saturated fatty acids, but in these cases one or two atoms of the\u00a0halogen\u00a0replace one or two of the hydrogens normally found in the saturated acyl chain. Carbon-carbon double bonds can also react with\u00a0oxygen\u00a0in either nonenzymatic processes or enzymatically catalyzed oxidation reactions. This process generates a variety of products, some of which contribute to the\u00a0rancid\u00a0smell in spoiled meat and vegetable products. In general, the more highly unsaturated the fatty acid, the more easily it is oxidized.<\/p>\n","protected":false},"excerpt":{"rendered":"
The most chemically reactive portion of fatty acids is the acidic\u00a0carboxyl group\u00a0(COOH). It reacts with alcohols (R\u2032OH) to form products known as\u00a0esters\u00a0(RCOOR\u2032) and releases water in the process. This\u00a0ester\u00a0bond is the principal\u00a0covalent bond\u00a0linking fatty acid moieties to other groups in the more-complex lipids discussed in other sections of this article. A second chemical bond, occurring […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","hentry","category-lipids"],"Cooking_time":"","jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":1,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"predecessor-version":[{"id":45,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/posts\/44\/revisions\/45"}],"wp:attachment":[{"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cake.appscodestudio.com\/index.php\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}