Triglycerides Triesters of glycerol

Fats and oils, constituted by acylglycerolipids, represent a major subgroup of lipids. They are the most common class of medium-size molecules produced by living organisms. They are the main constituents of the storage fat cells in plants and animals. They have quite a similar chemical composition, as they are mainly composed of triglycerides, triesters of glycerol with fatty acids (FAs). 

Naturally occurring oils and fats constitute another important source of renewable raw materials [198]. Whether they are referred to as fats or oils depends on whether they are solid or liquid at room temperature, respectively. They are composed primarily of triglycerides (triesters of glycerol) together with small amounts of free fatty acids, phospholipids, sterols, terpenes, waxes and vitamins. Oils and fats are either of vegetable or animal origin and are produced in the approximate proportions 55% vegetable oils, 40% land-animal fats and 5% marine oils [199]. 

Fats and oils are triglycerides—triesters of glycerol (glycerin) and fatty acids. The general equation for the formation of a triester of glycerol is... 

Lipids Class of biomolecules not soluble in water but soluble in organic solvents includes fats, oils, steroids, and waxes Triglycerides Triesters of glycerol and fatty acids fats and oils... 

The BP monographs for many of the fixed oils contain a GC analysis to confirm the content of the fatty acids composing the triglycerides (fatty acid triesters of glycerol) present in the oil. The monograph for almond oil states the composition of the fatty acids making up the triglyceride should be ... 

Fats and oils are made up predominantly of triesters of glycerol with fatty acids and commonly are called triglycerides (TGs). The designations fats and oils are used merely for convenience, in that customarily at ambient temperatures fats are solids and oils are liquids. Both classes of compounds are triglycerides, differing only in melting point. 

A fatty acid triester of glycerol (a triglyceride) that is solid at room temperature, (p. 1202)... 

Soybeans are comprised of (w/w), 40% protein, 30% carbohydrates, and 20% oil (5, 4). Currently, about 95% of soy protein is used in feed and 4% in food (for human consumption) applications. On the other hand, about 94% of soybean oil is used in food and only about 4% in industrial applications. Soybean oil is a triglyceride, which is a triester of glycerol and three fatty acids. The main fatty acid composition of soybean oil is (w/w) linoleic (54), oleic (23), and linolenic (8), (5). These fatty acids contain 1, 2, and 3 double bonds, respectively, in their hydrocarbon chains. These double bonds or unsaturations are reactive sites and allow for the development of soybean oil for various applications. 

Fats and oils are esters of glycerol, the simplest triol (tri-alcohol), in which each of the three hydroxyl groups has been converted to an ester. The acid portion of the ester linkage (fatty acids) usually contains an even number of carbon atoms in an unbranched chain of 12 to 24 carbon atoms. The triesters of glycerol fats and oils are also known as triglycerides. 

Fats are triesters of glycerol (triglycerides, pp. 1374-7). If the fatty acid is saturated (R in the diagram = n-alkyl), the fats are usually solids and can block drains. Hydrolysis with NaOH and water, or even, less efficiendy but more safely, Na2C03 and water gives liquid glycerol and solid but water-soluble sodium salts of the fatty acids. 

Animal fats are solids (e.g. butter), whereas vegetable oils are liquids (e.g. olive oil). They are both triesters of glycerol and are known as triglycerides. On hydrolysis, they are converted to glycerol and three carboxylic acids, which are known as fatty acids. 

The methatesis of vegetable oils with ethylene is a very interesting way to obtain new unsaturated structures to be transformed into new polyols via the epoxidation - alcoholysis route. Trioleine was used as a model compound (the triester of glycerol with oleic acid), the methatesis reaction with ethylene being catalysed by a special ruthenium catalyst [72]. The resulting triglyceride, with terminal double bonds, after removal of the 1-decene formed, is transformed into polyols by epoxidation, followed by alcoholysis with methanol (reactions 17.27 and 17.28). 

Glycerides are the most abundant lipids. The triesters of glycerol (triglycerides) are of greatest importance. Neutral triglycerides are important because of their ability to store energy. The ionic phospholipids are important components of all biological membranes. 

The answer is B. Triglycerides are triesters of glycerol. A triglyceride can be represented as follows ... 

Atriacylglycerol (triglyceride) is a triester of glycerol. Most animal fats are triacylgycerols. 

A triglyceride is a triester of glycerol (a triol) so that each of the three —OH groups of glycerol will form an ester with a carboxylic acid.There are six triglycerides possible using three different fatty acids. 

Triglycerides (triacylglycerols), the most abundant lipids, are triesters of glycerol and fatty acids. 

Fats and oils are familiar parts of daily life. Common fats include butter, lard, and the fatty portions of meat. Oils come mainly from plants and include corn, cottonseed, olive, peanut, and soybean oils. Although fats are solids and oils are liquids, they have the same basic organic structure. Fats and oils are triesters of glycerol and are called triglycerides. When we boil a fat or oil with alkali and acidify the resulting solution, we obtain glycerol and a mixture of fatty acids. The reaction is called saponification (Sec. 10.13). 

Since fats and oils are triesters of glycerol, they are generally called triglycerides. In plants and animals, triglycerides function as energy reserves that can be used in primary metabolism when food (energy) is not available to the organism. 

Fats and oils are very similar in that both are triesters of glycerol, hence fhe name friglyceride. Hydrolysis of a triglyceride in aqueous base followed by acidificafion gives glycerol and fhree carboxylic acids. Because fhese carboxylic acids can be derived from fafs, fhey are called fatty acids. 

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