One molecule of fat is made up of three molecules of fatty acid and one of glycerol. Depending upon the saturation of the bonds in the carbon atom, they are of two types:
Saturated fats• Chemically all the bonds in the carbon atom are saturated with hydrogen atoms, hence the name, saturated fats.
• Physically they are solid at room temperature due to a high, melting point.
Unsaturated fats• Chemically, as all the bonds in the carbon atom are not saturated with hydrogen, they contain one or more double bonds in their carbon atom.
• Physically, they are liquids at room temperature due to a lower melting point.

What about trans fat? Can you explain that in a chemical way? What exactly makes trans fat so bad for everyone? What do they look at room temperature?

I don't understand much about chemistry, but I know that eating (and carrying) too much fat is not healthy, and that's enough for me. I have seen people with excess weight experience all kinds of health problems, die at a young age, etc. We do need to be careful about our diet.

Here's some info I found to answer your question Hirami. It's just another name for unsaturated fats. That's strange to me, but ya. Here's the link with more info for you:

http://en.wikipedia.org/wiki/Trans_fat

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-Brittany Brydahl

Hi,

thanks

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