Abstract
The carbon atom is the basic element in food chemistry, including oils and fats. Carbon atoms, with a valence of 4, may bond together with other carbon atoms to form molecules with long chains. Furthermore, carbon’s ability to form bonds or react with other elements such as hydrogen, oxygen, iodine, nitrogen, and phosphorus is fundamental to understanding the chemistry of oils and fats.
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References
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General References
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Fieser, L. 1961. Advanced Organic Chemistry. New York: Reinhold.
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Lawson, H. (1995). The Basic Chemistry of Oils and Fats. In: Food Oils and Fats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-2351-9_2
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DOI: https://doi.org/10.1007/978-1-4757-2351-9_2
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