They can come from both food and endogenous liver synthesis. depending on the length of the carbon chain short-chain fatty acids Up to 6 carbon atoms per molecule Medium-chain fatty acids, 8 to 10 carbon atoms per molecule. Long-chain fatty acids with 12 or more atoms per molecule. Saturated fats with more than 10 carbon atoms form a solid, with 10 carbon atoms capric acid. Fats are semi-solid.
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