Glycerides

Glycerides 

esters of glycerol and organic or mineral acids. Mono-, di-, and triglycerides are known; they contain respectively one, two, or three acid radicals in the molecule—for example,

ROCOCH₂—CHOH—CH₂OH

ROCOCH₂—CHOH—CH₂OCOR′

ROCOCH₂—CHOCOR′—CH₂OH

ROCOCH₂—CHOCOR′—CH₂OCOR″

The radicals may be identical or different. Of the glycerides based on inorganic acids, the triglyceride of nitric acid (nitroglycerin) is of practical significance. The glycerides of carboxylic acids (the higher and a few lower acyclic acids) are the main component of vegetable and animal oils and fats. Glycerides may also be synthesized—for example, monoglycerides and diglycerides can be created by the action of alkali metal salts of acyclic acids on the appropriate chlorohydrins of glycerol. Triglycerides can be created by the direct esterification of glycerol with excess acids. The saponification of fatty-acid glycerides in industry is a source of soap and glycerol.