saturated

  1. Geronimo

    Help Me: SN-2 Positioning

    I'm having a difficult time figuring out how the sn-2 positioning of fatty acids works. What's the mechanism? What's the practical application? For instance, I've been using beef Tallow for its stearic acid and palmitic acid content, but I've read that over 50% of the fatty acids in the sn-2...
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