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Palmitic acid is one of the most prevalent fatty acids occurring in the oils and fats of animals; it also occurs naturally in palm oil. It is generated through the addition of an acetyl group to multiple malonyl groups connected by single bonds between carbons. This structure forms a saturated acid—a major component of solid glycerides.

catabolism in E. coli

Understand the mathematical trick to do subtraction by adding and its implementation in mechanical adding machines

The chemistry of digestion: How food is broken down

The difference between good and bad fats

Trans fat: What is it and how does it impact health?

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Palmitic acid is one of the most prevalent fatty acids occurring in the oils and fats of animals; it also occurs naturally in palm oil. It is generated through the addition of an acetyl group to multiple malonyl groups connected by single bonds between carbons. This structure forms a saturated acid—a major component of solid glycerides.

catabolism in E. coli

Understand the mathematical trick to do subtraction by adding and its implementation in mechanical adding machines

The chemistry of digestion: How food is broken down

The difference between good and bad fats

Trans fat: What is it and how does it impact health?

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fat and oil processing trans fat shortening copra margarine cocoa butter butterfat marine oil solid fat liquid fat food additive spice and herb flavouring oil origins of agriculture dairy product cooking tempeh murni ultra-processed food king oyster mushroom

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Edmond Frémy

French chemist