3. From a chemical perspective, why is the energy content of fats so much greater than that of carbohydrates or proteins.
3. From a chemical perspective, why is the energy content of fats so much greater than that of carbohydrates or proteins.
Biology: The Dynamic Science (MindTap Course List)
4th Edition
ISBN:9781305389892
Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Publisher:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Chapter3: Biological Molecules: The Carbon Compounds Of Life
Section: Chapter Questions
Problem 1ITD
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The term "fats" regularly alludes explicitly to fatty oils (triple esters of glycerol), which are the primary segments of vegetable oils and of greasy tissue in animals; or, much more barely, to fatty substances that are strong or semisolid at room temperature, accordingly barring oils. The term may likewise be utilized all the more comprehensively as an equivalent word of lipid - any substance of natural importance, made out of carbon, hydrogen, or oxygen, that is insoluble in the water yet dissolvable in non-polar solvents.
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