Why are the carbon atoms of fatty acids more reduced than those in proteins or carbohydrates? Please explain.

General, Organic, and Biological Chemistry
7th Edition
ISBN:9781285853918
Author:H. Stephen Stoker
Publisher:H. Stephen Stoker
Chapter18: Carbohydrates
Section: Chapter Questions
Problem 18.168EP
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Why are the carbon atoms of fatty acids more reduced than those in proteins or carbohydrates? Please explain.

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