👉 Oils, particularly those derived from plants or certain marine sources, contain a complex mixture of chemical compounds, including fatty acids, sterols, and alcohols. The "math" in oils' chemistry revolves around the fatty acid composition, which is a critical determinant of their properties and uses. Fatty acids are long chains of carbon atoms with a carboxyl group at one end, and their saturation level (whether they contain single or double bonds) influences the oil's physical properties like melting point, viscosity, and stability. For instance, oils with more saturated fatty acids are typically solid at room temperature, while those with unsaturated fatty acids are liquid. Additionally, the ratio of omega-3 to omega-6 fatty acids impacts health benefits, with a balanced intake recommended. Understanding these mathematical relationships helps in selecting oils for specific culinary or industrial applications, optimizing their performance and nutritional value.
