What are the characteristics of human body fat composition?

Fat is one of the most important components of body cells, and fat is a relatively special tissue in the human body. Fat can be distributed anywhere in the body. Generally, after children mature in their teens, the number of fat cells generally no longer increases. From then on, the body's fatness or thinness is caused by the increase or decrease in the volume of fat cells. The size of fat cells in different parts of the body and the degree of obesity are also different.

Why do the properties and characteristics of fats mainly depend on fatty acids?

Fats are triglycerides composed of glycerol and fatty acids. The glycerol molecule is relatively simple, while the types and lengths of fatty acids are different. 1. Glycerin Glycerin generally refers to propylene glycol, which is a colorless, sweet, clear and viscous liquid. Odorless, with a warm sweet taste. The national standard is called glycerin. Glycerol is the backbone component of the triglyceride molecule. When the human body ingests edible fat, the triglycerides in it are metabolized and broken down in the body to form glycerol and stored in fat cells. Therefore, the final products of triglyceride metabolism are glycerol and fatty acids. Glycerol is a fatty alcohol and has the chemical activity of fatty alcohol; it is also a polyol and the simplest triol.

2. Fatty acid Fatty acid refers to a long aliphatic hydrocarbon chain with a carboxyl group at one end. It is an organic substance. Low-level fatty acids are colorless liquids with a pungent odor, while high-level fatty acids are waxy solids without any obvious odor. Fatty acids are the simplest type of lipids and are building blocks of many more complex lipids.

There are more than 40 kinds of fatty acids in nature, so the properties and characteristics of fat mainly depend on fatty acids. The types and contents of fatty acids contained in fats in different foods are different. There are more than 40 kinds of fatty acids in nature, so a variety of fatty acid triglycerides can be formed; fatty acids are generally composed of 4 to 24 carbon atoms.