- Triglycerides are made up of 3 fatty acid chains attached to a glycerol molecule
- They are bonded by an ester bond formed through condensation reactions
Triglycerides are formed under condensation reactions between Glycerol (C3H8O3) and fatty acids. The result of this reaction is a water molecule that forms one part of the triglyceride, with 3 forming together though an ester bond.
Saturated Fatty Acids
- Every Carbon atom is bonded to as many hydrogen atoms as possible, no more can be added hence they are “saturated with hydrogens”
- Triglycerides consisting of saturated fatty acids can pack together to form solid fats at room temperature
- Carbon chains are straight with no kinks
- Mainly food in animals and dairy products contain saturated fats
- Triglycerides consistent of a “kink” in its chain at the double bond point.
- They do not pack together easily, and form liquid oils at room temperature
- The more double bonds, the more kinks it will have in the chain
- Double bonds introduce a definite “kink” in the carbon atom chain
- Not every carbon atom are bonded to as many hydrogen atoms as it could be – hence unsaturated (with hydrogen) there are double bonds
- Mainly found in vegetable oils, nuts and fish
Triglycerides are lipids that are an important source of energy for the body. Triglycerides are broken down and reassembled in the body.