https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ATriglyceride%2F27%2FenTranslations:Triglyceride/27/en - Revision history2026-09-15T17:08:50ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Triglyceride/27/en&diff=121692&oldid=prevFuzzyBot: Importing a new version from external source2024-02-27T01:13:56Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Saturated fats generally have a higher melting point than unsaturated ones with the same molecular weight, and thus are more likely to be solid at room temperature. For example, the animal fats [[tallow]] and [[lard]] are high in saturated fatty acid content and are solids. Olive and linseed oils on the other hand are unsaturated and liquid. Unsaturated fats are prone to [[oxidation]] by air, which causes them to become rancid and inedible.</div>FuzzyBot