One glucose molecule is required to form a 16-carbon fatty acyl chain, which, when fully oxidized, can provide five times as much ATP as is required. In contrast, seven glucose molecules are required to produce the requisite NADPH.
What is Palmitic acid?
- A 16-carbon chain fatty acid is known as palmitic acid (hexadecanoic acid in IUPAC nomenclature).
- In animals, plants, and microbes, it is the most prevalent saturated fatty acid. Its C:D (total carbon atoms to total carbon-carbon double-bonds) ratio is 16:0.
- Its chemical formula is CH3(CH2)14COOH. With up to 44% of the total lipids, it makes up a significant portion of the oil extracted from the fruit of oil palm trees (palm oil).
- In addition, palmitic acid, which makes up 50–60% of all fats in meats, cheeses, butter, and other dairy items.
- As salts and esters of palmitic acid, palmitates are produced.
- When the pH is physiological, palmitic acid is seen as the palmitate anion.
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