Linked from

The 76 pages that link to Fatty acid, each with the reason it gives.

• Carboxylic acidBroader topic: This structural class forms the acid-derived chains of many lipids.

• PhospholipidBroader topic: Its hydrocarbon chain supplies the hydrophobic portion of many phospholipids.

• Dietary fatBroader topic: The chain’s length and double bonds help determine a dietary fat’s properties.

• Smoke pointBroader topic: Fatty-acid structure helps determine a fat’s stability under heat.

• SaponificationBroader topic: Each fatty-acid residue becomes a carboxylate salt in the alkaline reaction mixture.

• BlubberBroader topic: Fatty acids are the principal molecular units stored in blubber lipids.

• AmphiphileBroader topic: Its carboxyl group and hydrocarbon tail illustrate amphiphilic structure.

• Cooking oilBroader topic: Its chain length and saturation shape an oil’s physical and chemical properties.

• LipolysisBroader topic: Lipolysis releases fatty acids that can travel to tissues for oxidation.

• Vegetable oilBroader topic: Its chain length and unsaturation help determine an oil’s properties.

• Chemical evolutionBroader topic: Some fatty acids can assemble into membranes that enclose primitive reaction systems.

• Membrane fluidityBroader topic: Chain length and unsaturation alter the space and motion available in a bilayer.

• BiosynthesisBroader topic: Fatty acids are synthesized for membranes, energy storage, and signaling molecules.

• Organic acidBroader topic: Fatty acids are a major class of organic acids in biological and industrial materials.