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| agriculture, auburn university, food, beta oxidation of fatty acids , plump white , cardiovascular system, fat girls fucking , inc., product support sheet, lyrics to bounce by fatty koo , analytical, health & fitness / nutrition, | For example, palmitic acid is a fatty acid with sixteen carbons and no double bonds; thus in scientific nomenclature it is abbreviated as "16.0". Because this fatty acid contains no double bonds, it is termed a "saturated" fatty acid. Fatty acids with one natural treatments double bond (one point of unsaturation) are called "monounsaturated" fatty acids, and those with two or more double bonds are called "polyunsaturated" fatty acids. Oleic acid or 18:1 natural treatments is a common monounsaturated fatty acid, and linoleic acid or 18:2 is a common natural treatments polyunsaturated fatty acid. Any natural fat contains a mixture of all three types of fatty acids attached to a glycerol "backbone". These compounds are called triglycerides. If a fat contains triglycerides made up of mostly saturated fatty acids, such as palmitic acid, then this fat is called a saturated fat. |
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| PO Box 5808 Napa, CA 94559 Information: auburn university 707-252-7555 Toll free order only: 1-888-252-6613 emuoil@gte.net Emu Oil Research Structure auburn university of Emu Oil Emu Oil Fatty Acid Analysis Fatty Acid Analysis of Emu Oil Margaret C. Craig-Schmidt, Ph.D. Amanda Brown M.S. Paul C. Smith, D.V.M., Ph.D. Auburn University Emu oil has auburn university recently received attention for its possible therapeutic and cosmetic benefits. The oil of the emu has been used for medicinal purposes by the Aborigines of Australia for many years and is currently being used in the cosmetic industry for its protective and softening effects of the skin. The exact mechanism by which emu oil exerts these effects is not known. Because several fatty acids are known to have potent physiological effect, it is important to characterize emu oil with respect to its fatty acid composition. Fatty acids are classified according to chain length and by the number of double bonds, or points of unsaturation, in the chain. |
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