| slovo | definícia |
fatty acid
(encz) | fatty acid,mastná kyselina n: [chem.] Milan Svoboda |
Fatty acid
(gcide) | Fatty \Fat"ty\, a.
Containing fat, or having the qualities of fat; greasy;
gross; as, a fatty substance.
[1913 Webster]
Fatty acid (Chem.), any one of the paraffin series of
monocarbonic acids, as formic acid, acetic, etc.; -- so
called because the higher members, as stearic and palmitic
acids, occur in the natural fats, and are themselves
fatlike substances.
Fatty clays. See under Clay.
Fatty degeneration (Med.), a diseased condition, in which
the oil globules, naturally present in certain organs, are
so multiplied as gradually to destroy and replace the
efficient parts of these organs.
Fatty heart, Fatty liver, etc. (Med.), a heart, liver,
etc., which have been the subjects of fatty degeneration
or infiltration.
Fatty infiltration (Med.), a condition in which there is an
excessive accumulation of fat in an organ, without
destruction of any essential parts of the latter.
Fatty tumor (Med.), a tumor consisting of fatty or adipose
tissue; lipoma.
[1913 Webster] |
fatty acid
(wn) | fatty acid
n 1: any of a class of aliphatic monocarboxylic acids that form
part of a lipid molecule and can be derived from fat by
hydrolysis; fatty acids are simple molecules built around a
series of carbon atoms linked together in a chain of 12 to
22 carbon atoms |
| | podobné slovo | definícia |
fatty acid
(encz) | fatty acid,mastná kyselina n: [chem.] Milan Svoboda |
fatty acids
(encz) | fatty acids,mastné kyseliny n: pl. [chem.] Milan Svoboda |
monounsaturated fatty acid
(encz) | monounsaturated fatty acid, n: |
omega-3 fatty acid
(encz) | omega-3 fatty acid, n: |
omega-6 fatty acid
(encz) | omega-6 fatty acid, n: |
polyunsaturated fatty acid
(encz) | polyunsaturated fatty acid, n: |
saturated fatty acid
(encz) | saturated fatty acid, n: |
trans fatty acid
(encz) | trans fatty acid, n: |
unsaturated fatty acid
(encz) | unsaturated fatty acid, n: |
fatty acids
(gcide) | lipid \lip"id\ n. [Gr. li`pos fat.] (Chem., Biochem.)
Any of a variety of oily or greasy organic compounds found as
major structural components of living cells; they are
insoluble in water but soluble in organic solvents such as
alcohol and ether, and include the common fats,
cholesterol and other steroids, phospholipids,
sphingolipids, waxes, and fatty acids; some of the
lipids, together with proteins and carbohydrates, form an
essential structural component of living cells, as in the
cell walls and membranes. The term lipid refers to its
solubility in nonpolar solvents, and has no significance with
regard to chemical structure.
Syn: lipide, lipoid.
[WordNet 1.5] |
fatty acid
(wn) | fatty acid
n 1: any of a class of aliphatic monocarboxylic acids that form
part of a lipid molecule and can be derived from fat by
hydrolysis; fatty acids are simple molecules built around a
series of carbon atoms linked together in a chain of 12 to
22 carbon atoms |
monounsaturated fatty acid
(wn) | monounsaturated fatty acid
n 1: an unsaturated fatty acid whose carbon chain has one double
or triple valence bond per molecule; found chiefly in olive
oil and chicken and almonds |
omega-3 fatty acid
(wn) | omega-3 fatty acid
n 1: a polyunsaturated fatty acid whose carbon chain has its
first double valence bond three carbons from the beginning
[syn: omega-3 fatty acid, omega-3] |
omega-6 fatty acid
(wn) | omega-6 fatty acid
n 1: a polyunsaturated fatty acid whose carbon chain has its
first double valence bond six carbons from the beginning
[syn: omega-6 fatty acid, omega-6] |
polyunsaturated fatty acid
(wn) | polyunsaturated fatty acid
n 1: an unsaturated fatty acid whose carbon chain has more than
one double or triple valence bond per molecule; found
chiefly in fish and corn and soybean oil and safflower oil |
saturated fatty acid
(wn) | saturated fatty acid
n 1: a fatty acid whose carbon chain cannot absorb any more
hydrogen atoms; found chiefly in animal fats |
trans fatty acid
(wn) | trans fatty acid
n 1: a fatty acid that has been produced by hydrogenating an
unsaturated fatty acid (and so changing its shape); found
in processed foods such as margarine and fried foods and
puddings and commercially baked goods and partially
hydrogenated vegetable oils |
unsaturated fatty acid
(wn) | unsaturated fatty acid
n 1: a fatty acid whose carbon chain can absorb additional
hydrogen atoms |
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