LIFE SCIENCE

Detailed explanation-1: -Lipids that are important to our discussion include fats and oils (triglycerides or triacyglycerols), fatty acids, phospholipids, and cholesterol. Fats and oils are esters of glycerol and three fatty acids.

Detailed explanation-2: -Triglycerides are the predominant component of most food fats and oils. The minor components include mono-and diglycerides, free fatty acids, phosphatides, sterols, fatty alcohols, fat-soluble vitamins, and other substances.

Detailed explanation-3: -Fats are hydrophobic hydrocarbon molecules consisting of fatty acids and glycerol. Glycerol has three carbons, each of which is attached to a hydroxyl group. Most fats are formed through replacement of the hydrogen of each hydroxyl group by a fatty acid.

Detailed explanation-4: -A lipid is any of various organic compounds that are insoluble in water. They include fats, waxes, oils, hormones, and certain components of membranes and function as energy-storage molecules and chemical messengers.

Detailed explanation-5: -The main simple lipids are triglycerides (also known as triacylglycerols), steryl esters, and wax esters. Hydrolysis of these lipids yields glycerol and fatty acids, sterols and fatty acids, and fatty alcohols plus fatty acids, respectively.