fatty acids

https://doi.org/10.1351/goldbook.F02330
Aliphatic monocarboxylic acids derived from or contained in esterified form in an animal or vegetable fat, oil or wax. Natural fatty acids commonly have a chain of 4 to 28 carbons (usually unbranched and even-numbered), which may be saturated or unsaturated. By extension, the term is sometimes used to embrace all acyclic aliphatic @C00852@.
Source:
PAC, 1995, 67, 1307. (Glossary of class names of organic compounds and reactivity intermediates based on structure (IUPAC Recommendations 1995)) on page 1335 [Terms] [Paper]
See also:
White Book, 2nd ed., p. 180 [Terms] [Book]
Citation: 'fatty acids' in IUPAC Compendium of Chemical Terminology, 3rd ed. International Union of Pure and Applied Chemistry; 2006. Online version 3.0.1, 2019. https://doi.org/10.1351/goldbook.F02330 RIS BibTex EndNote
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Last revised: February 24, 2014