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Vegetable Butters
Fats of this group are derived from the seeds of various tropical trees and are distinguished by their narrow melting range, which is due mainly to the arrangement of fatty acids in the triacylglycerol molecules. In spite of their large ratio of saturated to unsaturated fatty acids, trisaturated acylglycerol are not present. The vegetable butters are extensively used in the manufacture of confections, with cocoa butter being the most important member of the group.
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List and briefly describe the mechanisms that prevent acid-base imbalances from appearing in the body. In addition, indicate where each mechanism functions most significantly.
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