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Subject - Biochemistry

Fats are solid, semi-solid or liquid products of more or less viscous consistency obtained from plants, animals or microorganisms. Chemically, fats are mostly a mixture of mixed glycol esters of higher fatty acids. Fats are insoluble in water. In general, they are placed together with "fat-like" compounds in the group of lipids, because like fats they are only soluble in organic solvents. Natural occurring fats always are mixtures of many triacylglycerides in which each of the three hydroxy groups of glycerol is esterified.

Fig.1
Generalized structure of a triacylglyceride

See also: fatty acid