Saturated fats can accommodate no more hydrogens.

Saturated and unsaturated fats differ in their energy content and melting point.

Saturated fats can stack themselves in a closely packed arrangement, so they can freeze easily and are typically solid at room temperature.

Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length.

Saturated fats ( typically from animal sources ) have been a staple in many world cultures for millennia.

Saturated and some trans fats are typically solid at room temperature ( such as butter or lard ), while unsaturated fats are typically liquids ( such as olive oil or flaxseed oil ).

Saturated fats have a higher melting point and are more likely to be solid at room temperature.

Saturated fats have all of the carbon atoms in their fatty acid chains bonded to hydrogen atoms, whereas unsaturated fats have some of these carbon atoms double-bonded, so their molecules have relatively fewer hydrogen atoms than a saturated fatty acid of the same length.

Saturated fats, typically from animal sources, are next, while trans fats are to be avoided.

Saturated and some trans fats are typically solid at room temperature ( such as butter or lard ), while unsaturated fats are typically liquids ( such as olive oil or flaxseed oil ).

Saturated fats are popular with manufacturers of processed foods because they are less vulnerable to rancidity and are, in general, more solid at room temperature than unsaturated fats.

Saturated fats have hydrocarbon chains which can be most readily aligned.

Saturated oils and waxes are examples of larger alkanes where the number of carbons in the carbon backbone is greater than 10.

Saturated hydrocarbons can also combine any of the linear, cyclic ( e. g., polycyclic ) and branching structures, and they are still alkanes ( no general formula ) as long as they are acyclic ( i. e., having no loops ). They also have single covalent bonds between their carbons.

# Saturated hydrocarbons ( alkanes ) are the simplest of the hydrocarbon species and are composed entirely of single bonds and are saturated with hydrogen.

Saturated hydrocarbons are the basis of petroleum fuels and are found as either linear or branched species.

Saturated compounds are " saturated " with hydrogen — all available places where hydrogen atoms could be bonded to carbon atoms are occupied.

Saturated vapour pressure for any one agent varies with temperature, and plenum vaporisers are designed to operate within a specific temperature range.

Saturated and distorted colours are often visible on film that has been push processed.

Saturated brine is passed into the first chamber of the cell where the chloride ions are oxidised at the anode, losing electrons to become chlorine gas ( A in figure ):

Saturated means the pressure head of the water is greater than atmospheric pressure ( it has a gauge pressure > 0 ).

Saturated air can be unstable even though its potential temperature increases with height: if the warming due to condensation is enough that a parcel of saturated air which is displaced upward ( and would otherwise cool to below the ambient temperature ) ends up warmer ( lighter ) than the surrounding air, it will continue to rise.

Saturated arithmetic allows one to just blindly multiply every pixel by that constant without worrying about overflow by just sticking to a reasonable outcome that all these pixels larger than 1 ( i. e. " brighter than white ") just become white and all values " darker than black " just become black.

Saturated steam has three main disadvantages in a steam engine: it contains small droplets of water which have to be periodically drained from the cylinders ; being precisely at the boiling point of water for the boiler pressure in use, it inevitably condenses to some extent in the steam pipes and cylinders outside the boiler, causing a disproportionate loss of steam volume as it does so ; and it places a heavy demand on the boiler because a large amount of water has to be evaporated per unit volume of steam.

* Saturated unit weight, which is the unit weight of a soil when all void spaces of the soil are completely filled with water, with no air.

Saturated absorption spectroscopy, also known as Doppler-free spectroscopy, can be used to find the true frequency of an atomic transition without cooling a sample down to temperatures at which the Doppler broadening is minimal.

They reformed to release Gone in 1997, which received lukewarm reviews, but produced a minor single called " Saturated ".

Saturated cyclic compounds contain single bonds only, whereas aromatic rings have an alternating ( or conjugated ) double bond.

So, for example, the PADDUSB ( Packed ADD Unsigned Saturated Byte ) instruction adds two vectors, each containing eight 8-bit unsigned integers together, pairwise ; each addition that would overflow saturates, yielding 255, the maximum unsigned value that can be represented in a byte.

Saturated Fat-0. 00 g

Saturated terrestrial ecosystems then can contribute both inorganic and organic nitrogen to freshwater, coastal, and marine eutrophication, where nitrogen is also typically a limiting nutrient.

Saturated rats have a much smaller deleterious health effect.

* Saturated fat – A type of fat that comes primarily from animals.

Saturated thickness of the Ogallala Aquifer in 1997 after several decades of intensive withdrawals: The breadth and depth of the aquifer generally decrease from north to south.

Health groups have become increasingly vocal in their call for agricultural policies to contribute towards resolving the consumption problems of food ; such as, excessive intake of Saturated Fatty Acids ( FSA ), sugar and salt, or under-consumption of vitamins and minerals.

Saturated fat increases both Low-density lipoprotein ( LDL ) and High-density lipoprotein ( HDL ) cholesterol.

* Pupin Michael: Thermodynamics of Reversible Cycles in Gases and Saturated Vapors, John Wiley & Sons.

Greasy soils, which are typified by hydrocarbons and fats ( esters of glycerol with long-chain organic acids ).

Rather, meat and potatoes, sugar, and dairy products are the main sources of carbohydrate, protein, oils, and fats.

Solid fats from the seeds of the mahua tree, the shea tree, and the coconut palm are used to make candles in tropical countries.

The proteins and fats are burned off, and the cholesterol is left behind.

Most oils and milk products that we use for cooking and eating like butter, cheese, ghee etc., are composed of fats.

Lipid-containing foods undergo digestion within the body and are broken into fatty acids and glycerol, which are the final degradation products of fats and lipids.

In Europe, grilled meat and smoked fish generally only contribute a small proportion of dietary PAH intake since they are a minor component of diet – most intake comes from cereals, oils and fats.

Carbohydrates are not necessary building blocks of other molecules, and the body can obtain all its energy from protein and fats .< ref >

In their natural form ( as in whole grain ), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein.

Absorption from these foods is enhanced if eaten with fats, as carotenes are fat soluble, and if the food is cooked for a few minutes until the plant cell wall splits and the colour is released into any liquid.

Low carbohydrate diets such as Atkins and Protein Power are relatively high in protein and fats.

In this process, fats, obtained from adipose tissue, or fat cells, are broken down into glycerol and fatty acids, which can be used to generate energy.

Most naturally occurring fats and oils are the fatty acid esters of glycerol.

In nature, fats are, in general, triesters derived from glycerol and fatty acids.

Seeds of plants are a good source of food for animals, including humans, because they contain the nutrients necessary for the plant's initial growth, including many healthful fats, such as Omega fats.

Seeds are typically high in unsaturated fats and, in moderation, are considered a health food, although not all seeds are edible.

As animals have evolved, the tastes that provide the most energy ( sugar and fats ) are the most pleasant to eat while others, such as bitter, are not enjoyable.

Fats, on the other hand, especially saturated fats, are thicker and rich and are thus considered more enjoyable to eat.

Most fatty acids in the trans configuration ( trans fats ) are not found in nature and are the result of human processing ( e. g., hydrogenation ).