Fats, Oils, Fatty Acids, Triglycerides - Chemical Structure (Page 2 of 3)
Triglycerides are the main constituents of vegetable oils and animal fats. Triglycerides have lower densities than water (they float on water), and at normal room temperatures may be solid or liquid. When solid, they are called "fats" or "butters" and when liquid they are called "oils". A triglyceride, also called triacylglycerol (TAG), is a chemical compound formed from one molecule of glycerol and three fatty acids.
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