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Fats and oils, known as lipids, are essential for energy storage, cellular structure, and signaling in living organisms, with their properties influenced by fatty acid composition. Historically significant in human diets and industries, they have evolved from ancient uses to modern applications in food, pharmaceuticals, and biofuels, driven by advancements in chemical sciences and technology. Recent trends focus on sustainable production of high-value fatty acids through biotechnology, responding to increas

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oliverthompson834

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EN