Talk:Fatty acid

message: 'Medium-chain fatty acid' and 'Long-chain fatty acid' both currently redirect to 'Fatty acid', so there are two circular links in the section on 'Length of free fatty acid chains'. I'm going to remove these two links.
Bmordue (talk) 12:29, 15 June 2013 (UTC)
thread_title:  Circular links

message: In the unsaturated section, there is the following item:
:Omega-3 or Ω-3 : The first double bond is the third carbon-carbon bond counting from the end of the chain most distant from the carboxyl group. The next
It appears that most of a sentance is missing.  I checked history and it has been this way since the distinction between delta and omega terminology was introduced, with no indication of what should go there.  Can anyone correct this, or is "The next" unintentional?
Kutulu 19:17, 26 Apr 2005 (UTC)
thread_title: Untitled

message: The statements that "a chain has many cis bonds, it becomes quite curved" and that "Alpha-linolenic acid, with three double bonds, forms a hooked shape." seem misleading.   As long as fatty acids have at least one C-C single bonds along their chain, they can assume an infinite number of conformations, only a subset of which are consistent with these statements.  For example the structure of Alpha-linolenic acid drawn in its article is not hooked but straight.  It all depends on the free rotation around the C-C single bonds.  
It seems more correct to mention that cis bonds, by introducing kinks in the chain, decrease the conformational freedom of fatty acids.  The effect of this is that in restricted environments, such as when fatty acids are part of a phospholipid in a lipid bilayer, or triglicerides in lipid droplets, cis bonds limit the ability of fatty acids to be closely packed and therefore could affect the melting temperature of the membrane or of the fat. --InfoCan 16:12, 26 May 2006 (UTC)
replies: text: You are correct that the double bonds don't entirely prevent straight conformations, but they certainly cause bent, curved, or hooked conformations to be favored.  I've made made a few changes to the text to clarify this (hopefully) and I added some of the text that you wrote.  (In the future, you can be bold and make the changes yourself, if you like.) --Ed (Edgar181) 18:31, 26 May 2006 (UTC)
replies: text:  Do you have a source for this statement?  It seems to be "folk science". Logically there should be little difference between the shapes of fatty acids with (say) 18 carbons and zero or one double bond, cis or trans. The unsaturated molecule has 17 degrees of freedom due to rotations about the single bonds, with low energy barriers.  Each double bond removes one degree of freedom; but even the most saturated acid (with 8 double bonds) still has enough freedom to assume a mostly straight or highly bent shape. --Jorge Stolfi (talk) 08:49, 19 August 2020 (UTC)
thread_title:  Shape of fatty acids 

message: Should acetic and butyric acids be listed as saturated fatty acids when the intro says that fatty acids are generally understood to have 8 carbons or more? --InfoCan 16:18, 26 May 2006 (UTC)
replies: text: Normally they would not be considered fatty acids.  I've removed them from the saturated examples. ChemGardener 16:39, 26 May 2006 (UTC)
thread_title:  Acetic and butyric acids? 

message: Wouldn't it make more sense to write: "A cis configuration means that the two hydrogens are on the same side of the double bond" and
"A trans configuration, by contrast, means that the next two hydrogen atoms are bound to opposite sides of the double bond"?
* The terms refer to position of arbitrary groups, not just hydrogens. Here (and in alkenes) the two groups are the two parts of the carbon chain separated by the double bond.--Jorge Stolfi (talk) 08:53, 19 August 2020 (UTC)
thread_title:  cis/trans 

message: Hi - excuse my ignorance about fatty acids, but I'm trying to resolve/understand all the links to Chain and I see there's a reference in the first sentence of this article but I'm not sure what it means. If if refers to chain as a sequence of molecules, it should be a link to Chain (sequence) --Mortice 23:11, 31 October 2006 (UTC)
thread_title:  Chain? 

message: Who cares about vitamin E in oils anyway? From this table, I see that the more polyunsaturated oils generally have more vitamin E. They need more refining and thus aren't that rich in vitamin E after all. Also, they require more antioxidants (like Vitamin E) for your body to use them. Liquid vegetable oils are always refined and deprived of their nutrients once they reach the supermarket (besides olive oil) and if they're highly polyunsaturated (which all liquid vegetable oils are besides olive oil, nut oil, avocado oil, tea seed oil and maybe some others), they'll have significant amounts of trans fats. Also, of the oils, the one with the most vitamin E is palm oil (wheat germ oil isn't commonly in the supermarket, just used as a supplement). I also bet unrefined/virgin/extra virgin olive oil would be high on the common oil list. When unrefined oils are used as supplements, that's a whole different story (unrefined wheat germ oil is packed with Vitamin E).
  —Preceding unsigned comment added by Press olive, win oil (talk • contribs) 20:57, 11 January 2008 (UTC)
thread_title:  Vitamin E 

message: There's a little inconsistency on Wikipedia about whether certain short-chain compounds are considered fatty acids.  This mainspace omits anything shorter than butyric acid from the table of saturated fatty acids, but language in a later section vaguely implies that formic and acetic acids are fatty acids.  The Short chain fatty acid article includes acetic and propionic acids, but not formic.  Meanwhile, the Acetic acid article implies that acetic acid is a fatty acid, the Propionic acid article states that propionic acid is not a fatty acid, and the Formic acid article is silent on the subject.  Is there a chemist in the house?     --Belgrano (talk) 20:13, 18 January 2008 (UTC)
thread_title:  Status of very short-chain compounds as fatty acids 

message: I edited this article sectn. to maintain the sentence structure down thru the list; The option (dear editors) would be 1) to use a verb commensurate w/the subj. 2) to say Butyric ACID, Cpr. ACID, etc.)  —Preceding unsigned comment added by Dsnow75 (talk • contribs) 23:10, 6 March 2008 (UTC)
thread_title:  From History page 

message: Does anyone know what foods are rich in long chain fatty acids? Thanks.  —Preceding unsigned comment added by Interestedperson (talk • contribs) 01:15, 18 June 2008 (UTC)
thread_title: Long Chain Fatty Acids in Foods

message: Someone wrote "Josh is a fatty acid", replaced the headline text. fixed. If someone can revert to before the vandalism, even better as I havent tried the revert feature before. --94.193.135.142 (talk) 20:04, 13 November 2009 (UTC)
thread_title:  Fixed Vandalism 

message: * http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+fatty+acid+nomenclature&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
* http://scholar.google.com.hk/scholar?hl=en&q=allintitle%3A+fatty+acids+nomenclature&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
--222.67.208.221 (talk) 04:47, 19 May 2010 (UTC)
thread_title:  Info about the nomenclature..... 

message: There needs to be a section describing how Fatty acids are broken down to produce energy. ScienceApe (talk) 17:16, 14 August 2013 (UTC)
thread_title:  Fatty acid catabolism 

message: Omega numbering showed in the figure is wrong. The farest carbon atom (from the carboxyl group) should be numbered as ω (as used in ω-hydroxy acids), the second to last carbon should be numbered as ω−1, the third to last atom should be numbered as ω−2, and so on. When the position of a double bond is specified, the lowest locant (corresponding to two involved carbons) must be stated. Thus, a ω−3 fatty acid presents a C=C bond linking carbons ω−3 and ω−2.
Differences between carbon atoms ω and ω−1 can be easily inferred from the literature:
-Å. Ellin, S. V. Jakobsson, J. B. Schenkman, S. Orrenius, "Cytochrome P450K of rat kidney cortex microsomes: Its Involvement in fatty acid ω- and (ω-1)-hydroxylation", Arc. Biochem. Biophys. 1972, 150 (1), 64-71. DOI: 10.1016/0003-9861(72)90010-0
-K. J. Wahle, W. R. Hare, S. M. Paterson, "Aspects of ω- and (ω- 1)-Oxidation of Fatty Acids by Microsomal Preparations from Sheep Liver",
Biochem. Soc. Trans. 1978, 6, 1158-1159. DOI: 10.1042/bst0061158
-R. A. Prough, R. T. Okita, L. L. Fan, B. S. S. Masters, "The measurement of ω- and ω-1 hydroxylation of fatty acids by mixed-function oxidase systems", Meth. Enzymology 1978, 52, 318-324. DOI: 10.1016/S0076-6879(78)52034-X
-M. Okamoto, R. Miura, T. Yamano, M. Fujioka, "Formation of ω- and (ω-1)-hydroxyfatty acids and plausible formation of ketofatty acid from microsomal phospholipids", J. Biochem. 1981, 89, 955-962.
-Y. Miura, "ω- and (ω-1)-hydroxylation of 1-dodecanol by frog liver microsomes", Lipids 1981, 16, 721-725. DOI: 10.1007/BF02535338
-A. S. Muerhoff, D. Williams, N. O. Reich, C. A. CaJacob, P. R. Ortiz de Montellano, B. S. Siler Masters, "Prostaglandin and fatty acid ω- and (ω-1)-oxidation in rabbit lung. Acetylenic fatty acid mechanism-based inactivators as specific Inhibitors", J. Biol. Chem. 1984, 259, 4136-4141.
  — Preceding unsigned comment added by 155.210.88.194 (talk) 14:32, 27 April 2016 (UTC)
thread_title:  Omega numbering error in Figure 

message: Substituted at 14:59, 29 April 2016 (UTC)
thread_title: Assessment comment

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thread_title:  External links modified 

message: Fatty acids are incorporated into some soaps without further ado. Some discussion about this would be pertinent, beyond implying using such soaps may change our odours and make us indiscernible to some Animals. Since they are used in hands, it would also be interesting to discuss what effects might further ingestion have.  — Preceding unsigned comment added by 4.35.92.11 (talk) 00:15, 28 March 2017 (UTC)
replies: text: Added brief description of industrial applications, along with references. If it is appropriate for the scope of this article, perhaps other editors could help expand this section with a history of industrial uses or further description? Thank you, Laatu (talk) 15:36, 22 April 2018 (UTC)
thread_title:   Use as soap? 

message: It may be helpful to add a section about self-assembly of fatty acids into vesicles. Zackcohen55 (talk) 16:34, 22 February 2018 (UTC)
thread_title:  Self assembly 

message: According to Chemical Abstracts Service: references (519842)>refine "2000-" (318869)>refine "Review" (23583).  Since the year 2000, many reviews appear daily on fatty acids.  --Smokefoot (talk) 11:26, 6 August 2019 (UTC)
thread_title: Vast literature on fatty acids

message: "Fatty acids are usually not found in organisms in their standalone form." This statement is incorrect as written. Free fatty acids are found in some species in large amounts, such as in algae.--Kermitchemist (talk) 13:20, 30 April 2021 (UTC)
replies: text: Source?--Smokefoot (talk) 16:07, 30 April 2021 (UTC)
replies: text: Ok. I put the source into the article, along with a tweak of the sentence to fix the problem. Hope I did it correctly.--Kermitchemist (talk) 20:03, 30 April 2021 (UTC)
thread_title:  Free fatty acids 

message: What  is melioidosis  and treatment  diagnosis 2409:4040:E04:715C:0:0:4D09:590F (talk) 20:27, 14 March 2022 (UTC)
thread_title:  Melioidosis infectious 

message: The redirect Calogen has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at  until a consensus is reached.  Mdewman6 (talk) 23:53, 25 August 2023 (UTC)
thread_title:  "[[:Calogen]]" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]] 

message: The redirect Aromatic fatty acid has been listed at redirects for discussion to determine whether its use and function meets the redirect guidelines. Readers of this page are welcome to comment on this redirect at  until a consensus is reached.  Mdewman6 (talk) 22:15, 7 September 2023 (UTC)
thread_title:  "[[:Aromatic fatty acid]]" listed at [[Wikipedia:Redirects for discussion|Redirects for discussion]]