脂肪酸

Chinese

		fat; grease	sour; sore; ache sour; sore; ache; acid
trad. (脂肪酸)		脂肪	酸
simp. ^#(脂肪酸)		脂肪	酸

Pronunciation

Mandarin
(Pinyin): zhīfángsuān, zhǐfángsuān

(Zhuyin): ㄓㄈㄤˊ ㄙㄨㄢ, ㄓˇ ㄈㄤˊ ㄙㄨㄢ
Cantonese (Jyutping): zi¹ fong¹ syun¹
Southern Min (Hokkien, POJ): chi-hong-sng

Mandarin
- (Standard Chinese, standard in Mainland and Taiwan)⁺
  - Hanyu Pinyin: zhīfángsuān
  - Zhuyin: ㄓㄈㄤˊ ㄙㄨㄢ
  - Tongyong Pinyin: jhihfángsuan
  - Wade–Giles: chih¹-fang²-suan¹
  - Yale: jr̄-fáng-swān
  - Gwoyeu Romatzyh: jyfarngsuan
  - Palladius: чжифансуань (čžifansuanʹ)
  - Sinological IPA ^(key): /ʈ͡ʂʐ̩⁵⁵ fɑŋ³⁵ su̯än⁵⁵/
- (Standard Chinese, variant)⁺
  - Hanyu Pinyin: zhǐfángsuān
  - Zhuyin: ㄓˇ ㄈㄤˊ ㄙㄨㄢ
  - Tongyong Pinyin: jhǐhfángsuan
  - Wade–Giles: chih³-fang²-suan¹
  - Yale: jř-fáng-swān
  - Gwoyeu Romatzyh: jyyfarngsuan
  - Palladius: чжифансуань (čžifansuanʹ)
  - Sinological IPA ^(key): /ʈ͡ʂʐ̩²¹⁴⁻²¹ fɑŋ³⁵ su̯än⁵⁵/
Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)⁺
  - Jyutping: zi¹ fong¹ syun¹
  - Yale: jī fōng syūn
  - Cantonese Pinyin: dzi¹ fong¹ syn¹
  - Guangdong Romanization: ji¹ fong¹ xun¹
  - Sinological IPA ^(key): /t͡siː⁵⁵ fɔːŋ⁵⁵ syːn⁵⁵/
Southern Min
- (Hokkien: General Taiwanese)
  - Pe̍h-ōe-jī: chi-hong-sng
  - Tâi-lô: tsi-hong-sng
  - Phofsit Daibuun: ci'hongsngf
  - IPA (Taipei, Kaohsiung): /t͡si⁴⁴⁻³³ hɔŋ⁴⁴⁻³³ sŋ̍⁴⁴/

Noun

脂肪酸

(organic chemistry, biochemistry) fatty acid

Hypernyms

羧酸 (suōsuān)

Derived terms

不飽和脂肪酸 / 不饱和脂肪酸 (bùbǎohé zhīfángsuān)
低級脂肪酸 / 低级脂肪酸 (dījí zhīfángsuān)
必需脂肪酸 (bìxū zhīfángsuān)
飽和脂肪酸 / 饱和脂肪酸 (bǎohé zhīfángsuān)
高級脂肪酸 / 高级脂肪酸 (gāojí zhīfángsuān)

Descendants

Sino-Xenic (脂肪酸):

→ Japanese: 脂(し)肪(ぼう)酸(さん) (shibōsan)

Japanese

Kanji in this term
脂	肪	酸
し Grade: S	ぼう Grade: S	さん Grade: 5
on'yomi

Etymology

脂肪 (shibō, “fat”) +‎ 酸 (san, “acid”)

Pronunciation

(Tokyo) しぼーさん [shìbóósáń] (Heiban – [0])^[1]^[2]
IPA^(key): [ɕibo̞ːsã̠ɴ]

Noun

脂(し)肪(ぼう)酸(さん) • (shibōsan) ^{←しばうさん (sibausan)^?}

(organic chemistry, biochemistry) fatty acid

Derived terms

高(こう)級(きゅう)脂(し)肪(ぼう)酸(さん) (kōkyū shibōsan, “higher fatty acid”)
低(てい)級(きゅう)脂(し)肪(ぼう)酸(さん) (teikyū shibōsan, “lower fatty acid”)
必(ひっ)須(す)脂(し)肪(ぼう)酸(さん) (hissu shibōsan, “essential fatty acid”)
不(ふ)可(か)欠(けつ)脂(し)肪(ぼう)酸(さん) (fukaketsu shibōsan, “essential fatty acid”)
不(ふ)飽(ほう)和(わ)脂(し)肪(ぼう)酸(さん) (fuhōwa shibōsan, “unsaturated fatty acid”)
飽(ほう)和(わ)脂(し)肪(ぼう)酸(さん) (hōwa shibōsan, “saturated fatty acid”)

References

^ Matsumura, Akira, editor (2006), 大辞林 [Daijirin] (in Japanese), Third edition, Tokyo: Sanseidō, →ISBN
^ NHK Broadcasting Culture Research Institute, editor (1998), NHK日本語発音アクセント辞典 [NHK Japanese Pronunciation Accent Dictionary] (in Japanese), Tokyo: NHK Publishing, Inc., →ISBN

Korean

Hanja in this term
脂	肪	酸

Noun

脂肪酸 • (jibangsan) (hangeul 지방산)

hanja form^? of 지방산 (“(biochemistry) fatty acid”)