{"id":35426,"date":"2025-10-29T18:23:42","date_gmt":"2025-10-29T10:23:42","guid":{"rendered":"https:\/\/mpob.gov.my\/elementskit-content\/dynamic-content-widget-9c2a7cf-d006c91\/"},"modified":"2025-10-29T18:25:10","modified_gmt":"2025-10-29T10:25:10","slug":"dynamic-content-widget-9c2a7cf-d006c91","status":"publish","type":"elementskit_content","link":"https:\/\/mpob.gov.my\/ms\/elementskit-content\/dynamic-content-widget-9c2a7cf-d006c91\/","title":{"rendered":"dynamic-content-widget-9c2a7cf-d006c91"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"35426\" class=\"elementor elementor-35426\" data-elementor-post-type=\"elementskit_content\">\n\t\t\t\t<div data-particle_enable=\"false\" data-particle-mobile-disabled=\"false\" class=\"elementor-element elementor-element-594b8ce e-flex e-con-boxed e-con e-parent\" data-id=\"594b8ce\" data-element_type=\"container\" data-settings=\"{&quot;ekit_has_onepagescroll_dot&quot;:&quot;yes&quot;}\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a50e9d6 elementor-widget elementor-widget-text-editor\" data-id=\"a50e9d6\" data-element_type=\"widget\" data-settings=\"{&quot;ekit_we_effect_on&quot;:&quot;none&quot;}\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-content-11428\" class=\"elementor-tab-content elementor-clearfix elementor-active\" role=\"region\" data-tab=\"28\" aria-labelledby=\"elementor-tab-title-11428\"><p style=\"text-align: justify;\"><span style=\"color: #000000;\"><strong><em>Keyword: fatty acids, classification, saturated, unsaturated, monounsaturated, polyunsaturated, double bonds<\/em><\/strong><\/span><\/p><p style=\"text-align: justify;\"><span style=\"color: #000000;\">Fatty acids naturally occurring in edible fats and oils are classified according to their degree of saturation: \u2013<\/span><\/p><ul><li style=\"text-align: justify;\"><span style=\"color: #000000;\">Saturated Fatty Acids \u2014 Fatty acids containing only single carbon-to-carbon bonds are termed \u201csaturated\u201d and are the least reactive chemically. The melting point of saturated fatty acids increases with chain length. Decanoic and longer chain acids are solids at normal room temperatures.<\/span><\/li><li style=\"text-align: justify;\"><span style=\"color: #000000;\">Unsaturated Fatty Acids \u2014 Unsaturated fatty acids containing one or more carbon-carbon double bonds are termed \u201cunsaturated\u201d. When the fatty acid contains one double bond it is called \u201cmonounsaturated\u201d or \u201cmonoenoic\u201d. If it contains more than one double bond, it is called \u201cpolyunsaturated\u201d or \u201cpolyenoic\u201d.<\/span><\/li><\/ul><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"parent":0,"template":"elementor_canvas","class_list":["post-35426","elementskit_content","type-elementskit_content","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/35426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content"}],"about":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/types\/elementskit_content"}],"version-history":[{"count":3,"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/35426\/revisions"}],"predecessor-version":[{"id":35438,"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/35426\/revisions\/35438"}],"wp:attachment":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/media?parent=35426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}