All translations
Jump to navigation
Jump to search
Enter a message name below to show all available translations.
Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | For human nutrition, an important classification of fats is based on the number and position of [[double bond]]s in the constituent fatty acids. '''Saturated fat''' has a predominance of [[saturated fatty acid]]s, without any double bonds, while '''unsaturated fat''' has predominantly [[unsaturated fatty acid|unsaturated acids]] with double bonds. (The names refer to the fact that each double bond means two fewer hydrogen atoms in the chemical formula. Thus, a saturated fatty acid, having no double bonds, has the maximum number of hydrogen atoms for a given number of carbon atoms{{snd}}that is, it is "saturated" with hydrogen atoms.) |
| h Japanese (ja) | 人間の栄養学にとって、脂肪の重要な分類は構成脂肪酸中の[[double bond/ja|二重結合]]の数と位置に基づいている。 '''飽和脂肪酸'''は二重結合を持たない[[saturated fatty acid/ja|飽和脂肪酸]]が優勢であり、'''不飽和脂肪酸'''は二重結合を持つ[[unsaturated fatty acid/ja|不飽和酸]]が優勢である。 (二重結合は化学式中の水素原子が2つ少ないことを意味する。したがって、二重結合を持たない飽和脂肪酸は、与えられた炭素原子数{{snd}}に対して最大数の水素原子を持つ、つまり水素原子で「飽和」している)。 |