Having its affinity satisfied; combined with all it can hold; -- said of certain atoms, radicals, or compounds; thus, methane is a saturated compound. Contrasted with unsaturated.
An organic molecule is described as saturated if it is a closed shell species lacking double or triple bonds; forming a new bond to a saturated molecule requires the cleavage of an existing bond.
Fatty acids have long chains of carbon atoms, each with four bonding places, if all the free bonds are occupied by hydrogen atoms, the acid is said to be saturated. Oils consisting of mainly saturated fatty acids are generally solid at room temperature.
Fats: Fats contained in dairy products, meat, poultry and vegetables. These fats, such as butter, are solid at room temperature. Saturated fats have been found to raise cholesterol levels.
A carbon chain in which the carbons are connected to each other by single bonds, drawn as C-C. It has no carbon-to-carbon double bonds.
This applies to carbon chains - they are saturated if there are no multiple bonds - i.e. the chain is saturated with hydrogen.
fat or fatty acid in which there are no double bonds between the carbon atoms of the fatty acid chain. Saturated fats tend to be solid at room temperature. Diets high in saturated fat correlate in some studies with an increased incidence of atherosclerosis and coronary heart disease.
fat: A fat that is solid at room temperature. Fats that are in foods are combinations of monounsaturated, polyunsaturated and saturated fatty acids. Saturated fat is found in high-fat dairy products (like cheese, whole milk, cream, butter and regular ice cream), fatty fresh and processed meats, the skin and fat of chicken and turkey, lard, palm oil and coconut oil. They have the same number of calories as other types of fat, and may contribute to weight gain if eaten in excess. Eating a diet high in saturated fat also raises blood cholesterol and risk of heart disease. .
Fats are the result of the reaction between an alcohol such as glycerol and, typically, three fatty acid molecules. When carbon atoms are joined to each other by single carbon to carbon bonds, the resulting fatty acid is said to be saturated; as each carbon atom has a full complement of hydrogen atoms. Fats formed from this type of fatty acid will tend to be hard. When there is one carbon to carbon double bond within the fatty acid chain, the fatty acid is described as being monounsaturated; the occurrence of two or mor e carbon to carbon double bonds in the fatty acid chain will result in a polyunsaturated fatty acid. The double bonds mean that the carbon atoms have fewer hydrogen atoms attached to them. Fats formed from this type of fatty acid will be softer. The greater the degree of unsaturation, the softer the fat and, indeed, an oil may be produced. Food manufacturers must take into consideration, the fact that softer fats are naturally more susceptible to oxidation.
Fats containing the maximum number of hydrogen atoms. They are generally solid at room temperature (e.g., butter, lard) and are commonly found in meats and foods of animal origin.
the term given to organic molecules which contain no multiple bonds.
A term applied to fats that are thought to encourage production of arterial plaque when eaten in quantity (see Polyunsaturated and Plaque, arterial).
A fatty acid containing no carbon-carbon double bonds.
Fatty acids have long chains of carbon atoms (each having four bonds). If all the free bonds are occupied by hydrogen atoms, the acid is said to be saturated. Oils consisting mainly of the glycerides of saturated fatty acids are generally solid at normal temperatures and thought to be potentially harmful to the heart and arteries if eaten in too great a quantity.
A term describing a hydrocarbon in which each carbon is already bound to four other atoms.
