The fatty acids, the simplest of the lipids, are defined as monocarboxylic acids that tend to be more soluble in organic solvents than in water.
The molecule consists of a polar carboxyl group that is soluble in water and non polar hydrocarbon chain that is insoluble in water but soluble in the common organic solvents.
The solubility of fatty acids in water therefore is fairly high for those of low chain length but decreases markedly as chain length increases.
Some naturally occurring saturated fatty acids:
Butyric
Caproic
Caprylic
Capric
Lauric
Myristic
Palmitic
Stearic
Arachidic
Behedic
Lignoceric
Same naturally occurring unsaturated fatty acids:
Monoenoic: Palmitoleic, Oleic
Dienoic: Linoleic
Trienoic: Linolenic
Tetraenoic: Arachidonic
Palmitic acid and stearic acid are by far the most commonly occurring and widely distributed of the saturated fatty acids whereas oleic acid and linolenic acid are the most prevalent of the unsaturated.
These four fatty acids account for over 90% of the fatty acids in the average American diet. Fatty acids of shorter chain length are for the most part minor constituents of plants and animal fats.
However, butyric acid and myristic acid occur in milk fat in large amounts and about 60% of the fatty acid in coconut oil consists of lauric acid and fatty acids of shorter chain length.
Defintion of fatty acids
