lecithin

In organic chemistry|lang=en terms the difference between lecithin and phosphatidylethanolamine

is that lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier) while phosphatidylethanolamine is (organic chemistry) any of a class of phospholipid containing ethanolamine.

As nouns the difference between lecithin and phosphatidylethanolamine

is that lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier) while phosphatidylethanolamine is (organic chemistry) any of a class of phospholipid containing ethanolamine.

As nouns the difference between cephalins and lecithin

is that cephalins is while lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

As nouns the difference between phospholipids and lecithin

is that phospholipids is while lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

As nouns the difference between lecithin and sphingomyelin

is that lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier) while sphingomyelin is (biochemistry) a phospholipid, derived from sphingosine and choline, found in nerve tissue.

In organic chemistry terms the difference between plasmalogen and lecithin

is that plasmalogen is any of a class of phospholipids, found in cell membranes, in which one of the fatty acids is replaced by an aldehyde (connected to the glycerol with an unsaturated ether linkage while lecithin is the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy. It is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

As a noun lecithin is

(organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

As nouns the difference between taxonomy and lecithin

is that taxonomy is the science or the technique used to make a classification while lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

As a noun lecithin is

(organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier).

In organic chemistry|lang=en terms the difference between lecithin and acylglycerophosphocholine

is that lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier) while acylglycerophosphocholine is (organic chemistry) phosphatidylcholine, lecithin.

As nouns the difference between lecithin and acylglycerophosphocholine

is that lecithin is (organic chemistry) the principal phospholipid in animals; it is particularly abundant in egg yolks, and is extracted commercially from soy it is a major constituent of cell membranes, and is commonly used as a food additive (as an emulsifier) while acylglycerophosphocholine is (organic chemistry) phosphatidylcholine, lecithin.