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Lipids

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Basic Food Chemistry

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Abstract

The term “lipid” is used to describe a number of substances which are soluble in organic solvents (such as diethyl ether, petroleum ether, chloroform, carbon tetrachloride) but usually insoluble in water. A few compounds, such as lecithin, normally classed as lipids are somewhat soluble in water. All of these compounds can be utilized in animal metabolism. Petroleum products cannot be so utilized, and, therefore, are not included here.

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  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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  1. Frank A. Lee Ph.D.
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© 1983 The AVI Publishing Company, Inc.

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Lee, F.A. (1983). Lipids. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_5

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  • DOI: https://doi.org/10.1007/978-94-011-7376-6_5

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