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Possible Answers: Yolks.
Last seen on: Daily Celebrity Crossword – 4/20/18 Sports Fan
Random information on the term “Yolks”:
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega-9 fatty acid, abbreviated with a lipid number of 18:1 cis-9. It has the formula CH3(CH2)7CH=CH(CH2)7COOH. The term “oleic” means related to, or derived from, olive oil, which is mostly composed of oleic acid-rich triglycerides.
Fatty acids (or their salts) do not often occur as such in biological systems. Instead fatty acids like oleic acid occur as their esters, commonly triglycerides, which are the greasy materials in many natural oils. Fatty acids can be obtained by the saponification of triglycerides.
Triglycerides of oleic acid comprise the majority of olive oil. Free oleic acid render olive oil inedible. It also makes up 59-75% of pecan oil, 61% of canola oil, 36-67% of peanut oil, 60% of macadamia oil, 20-85% of sunflower oil (the latter in the high oleic variant), 15-20% of grape seed oil, sea buckthorn oil, and sesame oil, and 14% of poppyseed oil. It also comprises 22.18% of the fats from the fruit of the durian species Durio graveolens. It is abundantly present in many animal fats, constituting 37 to 56% of chicken and turkey fat and 44 to 47% of lard.