Fatty Acids and Triglycerides (Fats)
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Pentatriacontane, C
35
H
72
with added H
one
two
four
16
molecules
Myristic acid, 14:0
one
two
four
18
molecules
Palmitic acid, 16:0
one
two
four
18
molecules
Stearic acid, 18:0
one
two
four
18
molecules
Arachidic acid, 20:0
one
two
four
18
molecules
Oleic acid, 18:1 cis-9
one
two
six
18
molecules
Elaidic acid, 18:1 trans-9
one
two
four
18
molecules
Linoleic acid, 18:2 cis-9,12 with added H
one
two
six
18
molecules
Trimyristoyl glycerol, 14.14.14, trimyristin
one
two
four
eight
molecules
Tripalmoyl glycerol, 16.16.16, tripalmitin
one
two
four
eight
molecules
Tristearoyl glycerol, 18.18.18, tristearin
one
two
four
eight
molecules
1,2-Dimeristoyl-3-palmitoyl glycerol, 14.14.16
V(β2)
one
two
four
eight
molecules
1,3-Dipalmitoyl-2-stearoyl glycerol, 16.18.16
V(β2)
one
two
four
eight
molecules
1,2-Dipalmitoyl-3-stearoyl glycerol, 16.16.18
V(β2)
one
two
four
eight
molecules
1-Palmitoyl-2,3-distearoyl glycerol, 16.18.18
V(β2)
one
two
four
eight
molecules
1,3-Dimyristoyl-2-oleoyl glycerol, 14.18:1.14
VI(β1)
one
two
four
eight
molecules
1,3-Dipalmitoyl-2-oleoyl glycerol, 16.18:1.16
V(β2)
one
two
four
eight
molecules
VI(β1)
one
two
four
eight
molecules
1,3-Distearoyl-2-oleoyl glycerol, 18.18:1.18
V(β2)
one
two
four
eight
molecules
VI(β1)
one
two
four
eight
molecules
1-Palmitoyl-2-oleoyl-3-stearoyl glycerol,
16.18:1.18
V(β2)
one
two
four
eight
molecules
VI(β1)
one
two
four
eight
molecules
1-Stearoyl-2-oleoyl-3-arichidoyl glycerol,
18.18:1.20
VI(β1)
one
two
four
eight
molecules
1,3-Dipalmitoyl-2-elaidoyl glycerol, 16.18:1.16
V(β2)
one
two
four
eight
molecules
1,2-Dipalmitoyl-3-elaidoyl glycerol, 16.16.18:1
V(β2)
one
two
four
eight
molecules
1,3-Distearoyl-2-elaidoyl glycerol, 18.18:1.18
V(β2)
one
two
four
eight
molecules
1,2-Distearoyl-3-elaidoyl glycerol, 18.18.18:1
V(β2)
one
two
four
eight
molecules
1-Palmitoyl-3-linoleoyl phosphatidylcholine
(bacterial lipid portion of
2W6D
, H atoms not shown)
one
two
four
44 molecules
complexed with dynamin restructuring protein
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Chocolate contains cocoa butter that is crystallized in the V(β2) polymorph phase. A transition to VI(β1) causes
fat bloom
on chocolate.
Crystallographic structures from Chemistry-A European Journal (2009) 15, 13141-13149; Z. Naturforsch. B (1979) 34, 706-711 with added H; Acta Cryst. (1962) 15, 1261-1268; Acta Cryst. (1999) B55, 114-122; Acta Cryst. (2005) E61, o3730-o3732; Acta Cryst. (2001) B57, 372-377; Acta Cryst. (2006) B62, 1121-1130; Acta Cryst. (2006) B62, 1131-1138; Acta Cryst. (2008) B64, 240-248; J. Phys. Chem. B (2000) 104, 8346-8350 with added H.
This page created by George Lisensky, Beloit College.
Last modified June 18, 2024.
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