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New page: A triglyceride is 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 a...
A triglyceride is any of an important class of naturally occurring [[lipid]]s, [[ester]]s 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 acid]]s. 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.
[[Category:Biochemistry]]
[[Category:Chemistry]]
[[Category:Biochemistry]]
[[Category:Chemistry]]