FATS
Just like any other chemical constituents Fat possess some essential physco-chemical properties under certain factors and the knowledge of these factors are crucial in processing and preservation and subsequently storage of Fats and it's derivatives. Fats and Oils are insoluble water-fearing substances of vegetable and animal origin which commonly comprises glycerol esters of fatty acids generally referred to as TRIGLYCERIDES. Structurally, a tri(3)glyceride is obtained by reacting one molecule of glycerol and three molecules of fatty acids thereby leading to the formation of three(3) molecules of water and just one molecule of a triglyceride. However, the fatty acids are chiefly found in plants in bound form which is esterified to yield glycerol, as fats or lipids. The lipids are made up of 7% of dry weight in leaves in higher plants and they are crucial as membrane components in the Chloroplasts and powerhouse (Mitochondria). A considerable quantities freely take place in the se...