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Fats are composed of fatty acids and glycerol. Glycerol is bonded to fatty acids through dehydration synthesis, forming ester linkages. Most fats are triglycerides with three fatty acids bonded to glycerol. The properties of a fat depend on the fatty acid composition, with saturated fatty acids packing closely and causing saturated fats to be solid at room temperature. Fats serve important roles as long-term energy stores in animals and as insulation to protect organs.

Author

joy sengco

Language

EN