Three saturated fatty acid molecules linked to a glycerol molecule.
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Fat molecule (tristearin) (C₁₇H₃₅COO)₃C₃H₅
Molar mass: 891.45 g/mol
Melting point: 72 °C
Density: 0.862 g/cm³ (at 80 °C)
Fats (or lipids) are triglycerides: esters of three fatty acid units and a glycerol. The fat molecule shown in this animation is tristearin, in which the three fatty acid units are stearic acid molecules. Since stearic acid is a saturated fatty acid, tristearin is solid at room temperature, while vegetable fats contain unsaturated fatty acid, so they are liquid. Tristearin does not dissolve in water, weakly dissolves in cold alcohol and ether, and dissolves well in benzene and chloroform.
Occurrence and production
Tristearin occurs in solid animal fats. It is produced through the hydrolysis of fats followed by esterification.
Formerly tristearin was used for making candles. Fats are used as food, and in the production of dyes, leather care products, cosmetic products, fatty alcohols and fatty acids.
Bacteria occur in a wide range of shapes, including spheres, rods and spirals.
Triglycerides containing unsaturated fatty acids are liquid at room temperature.
An unsaturated monocarboxylic acid. The molecule contains double bond in cis orientation.
A white, waxy substance, a carboxylic acid of high carbon number.
Fatty acid molecules consist of a polar head and a non-polar tail, therefore they are suitable for removing fat stains.
Solid, white substance, a constituent of vegetable oils and animal fats.
A triol that is often used as an ingredient of creams and ointments.
Eukaryotic cells contain a number of organelles.
This animation explains active and passive transport processes occurring through cell membranes