FOOD CHEMISTRY
CARBOHYDRATES PROTEINS AND LIPIDS
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Detailed explanation-1: -Triglycerides, or fats, are formed from the combination of glycerol and three fatty acid molecules. Triglycerides are formed through dehydration reactions.
Detailed explanation-2: -Triglycerides are tri-esters consisting of a glycerol bound to three fatty acid molecules. Triglycerides are the main constituents of vegetable fat and body fat in humans and other animals.
Detailed explanation-3: -Triglycerides are the most common form of fat in the bloodstream. They consist of three fatty acid chains linked by a molecule called glycerol.
Detailed explanation-4: -Triglycerides are lipid compounds composed of a glycerol esterified to 3 fatty acid chains of varying length and composition. These fatty acid chains can be saturated or unsaturated, and the chemical composition of each chain is different.