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Cholate (from Latin Chole- - bile + aty, alate) is the general name for salts of bile acids (cholesterol, its esters, phospholipids, etc.), soluble in water and forming light yellow products with alkaline earth metal salts, which are important in process of digestion and absorption of vitamins.

Cholesterol compounds in the form of ester salts of glycerin and higher carboxylic acids have a characteristic yellow color and, as a result, sodium cholate has the corresponding name. A special role in this series is played by salts of so-called fatty acids, for example taurocholate and calcium deoxycholate (C H O OCO (CaCl), yellow oily sediment). Their general formula contains from one to seven fatty acid residues. A common property is the ability to retain mineral salts and alkalis, which is of great importance for maintaining osmotic pressure, especially during diarrhea and hyperosmotic processes.