Other fatty acids

Other fatty acids are alkanoat acid or carboxylic acid with the chemical formula R-COOH or R-CO2H. A fairly simple example is the H-COOH which is formic acid, H3C-COOH which is acetic acid, H5C2-COOH which is propionic acid, H7C3-COOH which is butyric acid, and so on following the alkyl group having a single valence bond, thus forming alkanes up formula.
Because it is useful in identifying characteristics, fatty acids can be divided into saturated fatty acids and unsaturated fatty acids. Saturated fatty acids have only single bonds between its constituent carbon atoms, while unsaturated fatty acids having at least one double bond between carbon atoms of the constituent.
Fatty acids are weak acids, and partially dissociates in water. Generally, liquid or solid-phase at room temperature (27 ° Celsius). The longer the C chain constituent, the easier it freezes and also more difficult to dissolve.
Saturated fatty acids are more stable (not easily react) than unsaturated fatty acids. Double bonds in unsaturated fatty acids readily react with oxygen (easily oxidized). Therefore, the technical term for fatty acid oxidation.
The presence of double bonds in unsaturated fatty acids making it has two forms: cis and trans. All natural vegetable fatty acids have only cis form (denoted by "Z", an abbreviation of the German language zusammen). Trans fatty acids (trans fatty acid, denoted by "E", an abbreviation of the German language entgegen) only the metabolic waste produced by animals or made synthetically. Polarization due to atomic H, cis fatty acids have a chain curve. Trans fatty acids as its opposite H atom does not experience a strong polarization effect and the chain remains relatively straight.
Rancidity (Ingg. rancidity) occurs because the fatty acid at room temperature by hydrolysis or oxidation reorganized into hydrocarbons, alkanal, or ketones, and a little epoxy and alcohol (alkanol). The bad smell arising from a mixture of various products.