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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | In nature, the formation of triglycerides is not random; rather, specific fatty acids are selectively condensed with the hydroxyl functional groups of glycerol. Animal fats typically have unsaturated fatty acid residues on carbon atoms 1 and 3. Extreme examples of non-random fats are [[cocoa butter]] (mentioned above) and [[lard]], which contains about 20% triglyceride with [[palmitic acid]] on carbon 2 and [[oleic acid]] on carbons 1 and 3. An early step in the biosynthesis is the formation of the [[glycerol-1-phosphate]]: |
| h Japanese (ja) | 自然界では、トリグリセリドの形成はランダムではなく、特定の脂肪酸がグリセロールのヒドロキシル官能基と選択的に縮合する。動物性脂肪は通常、炭素原子1と3に不飽和脂肪酸残基を持つ。非ランダム脂肪の極端な例は、[[cocoa butter/ja|ココアバター]]（前述）と[[lard/ja|ラード]]であり、炭素2に[[palmitic acid/ja|パルミチン酸]]、炭素1と3に[[oleic acid/ja|オレイン酸]]を持つトリグリセリドを約20％含む。生合成の初期段階は[[glycerol-1-phosphate/ja|グリセロール-1-リン酸]]の形成である： |