..... Click the link for more information. formed from glycerol glycerol, glycerin, glycerine, or 1,2,3-propanetriol
..... Click the link for more information. and one to three fatty acids fatty acid, any of the organic carboxylic acids present in fats and oils as esters of glycerol . Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e.
..... Click the link for more information. . Fats and oils fats and oils, group of organic substances that form an important part of the diet and also are useful in many industries. The fats are usually solid, the oils generally liquid at ordinary room temperatures.
..... Click the link for more information. are triglycerides. In a simple triglyceride such as palmitin palmitin (păl`mətĭn), fat that is the triglyceride of palmitic acid, CH3(CH2)14CO2
..... Click the link for more information. or stearin stearin (stēr`ĭn), fat that is the triglyceride of stearic acid, CH3(CH2)16CO2H, i.e.
..... Click the link for more information. , all three fatty-acid groups are identical. In a mixed triglyceride, two or even three different fatty-acid groups are present; most fats and oils contain mixed triglycerides.
triglyceride
Any of an important class of naturally occurring lipids, esters in which three molecules of fatty acids are linked to glycerol. The three fatty acids may be all the same kind or different kinds. The types of triglycerides in animals vary with the species and the fats in their food. In mammals they are stored in adipose tissue until needed and then broken down to the glycerol and fatty acids. Many vegetable triglycerides (oils) are liquid at room temperature, unlike those of animals, and tend to contain a greater variety of fatty acids. In alkali, triglycerides break down to form glycerol and three molecules of soap (saponification).
triglyceride [trī′glis·ə‚rīd]
Triglyceride
A simple lipid. Triglycerides are fatty acid triesters of the trihydroxy alcohol glycerol which are present in plant and animal tissues, particularly in the food storage depots, either as simple esters in which all the fatty acids are the same or as mixed esters in which the fatty acids are different. The triglycerides constitute the main component of natural fats and oils.
The generic formula of a triglyceride is shown
)
The physical and chemical properties of fats and oils depend on the nature of the fatty acids present. Saturated fatty acids give higher-melting fats and represent the main constituents of solid fats, for example, lard and butter. Unsaturation lowers the melting point of fatty acids and fats. Thus, in the oil of plants, unsaturated fatty acids are present in large amounts, for example, oleic acid in olive oil and linoleic and linolenic acids in linseed soil. See Lipid
How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content.
| ?Page tools | ||
|---|---|---|
|