Translations:Fat/17/en: Difference between revisions

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Message definition (Fat)
==Nutritional and health aspects==
The most common type of fat, in human diet and most living beings, is a [[triglyceride]], an ester of the triple [[alcohol (chemistry)|alcohol]] [[glycerol]] {{chem|H(–CHOH–)|3|H}} and three fatty acids. The molecule of a triglyceride can be described as resulting from a [[condensation reaction]] (specifically, [[esterification]]) between each of glycerol's –OH groups and the HO– part of the carboxyl group {{chem2|HO(O\d)C\s}} of each fatty acid, forming an [[ester group|ester bridge]] {{chem2|\sO\s(O\d)C\s}} with elimination of a water molecule {{chem|H|2|O}}.

Nutritional and health aspects

The most common type of fat, in human diet and most living beings, is a triglyceride, an ester of the triple alcohol glycerol H(–CHOH–)
3H and three fatty acids. The molecule of a triglyceride can be described as resulting from a condensation reaction (specifically, esterification) between each of glycerol's –OH groups and the HO– part of the carboxyl group HO(O=)C− of each fatty acid, forming an ester bridge −O−(O=)C− with elimination of a water molecule H
2O.

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