Glycerol in fats

Perhaps, depending on these important roles and on their not being homogeneous to other polar food compounds, so that it is easy to separate them, lipids have been thoroughly studied over a number of years. In 1775, Chevreul was able to isolate and characterize cholesterol and a few years later, the presence of glycerol in fats was demonstrated, and this paved the way for us to understand that fats are made (mainly) of triacylglycerols (TAGs). 

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