Unsaturated fat

To form carbon-to-carbon double bonds, hydrogen atoms are removed from the carbon chain.

In chemical analysis, fats are broken down to their constituent fatty acids, which can be analyzed in various ways.

In one approach, fats undergo transesterification to give fatty acid methyl esters (FAMEs), which are amenable to separation and quantitation using gas chromatography.

[4] This probably is an indication of the greater vulnerability of polyunsaturated fats to lipid peroxidation, against which vitamin E has been shown to be protective.

This maintenance cost has been argued to be one of the key causes for the high metabolic rates and concomitant warm-bloodedness of mammals and birds.