Lipid monomers have 2 parts- two or three fatty acids bond to one glycerol
The three molecules attached to glycerol backbone are long chain fatty acids.
The acids attached to the glycerol molecule in a triglyceride are typically fatty acids. These fatty acids can vary in length and degree of saturation, which influences the physical properties of the triglyceride, such as its melting point and health effects.
Fatty acids are typically attached to glycerol molecules to form triglycerides or to other molecules to form phospholipids. In both cases, the fatty acids are attached through ester bonds.
Fatty acids (apex)
The three molecules attached to a glycerol molecule are fatty acids. These fatty acids form lipid molecules such as triglycerides, phospholipids, or waxes depending on the type and arrangement of the fatty acids bonded to the glycerol backbone.
A glycerol molecule and three fatty acid molecules.
Glycerol
The three molecules attached to glycerol backbone are long chain fatty acids.
fatty acids
glycerol. Glycerol serves as the backbone to which the three fatty acids are attached in a triglyceride molecule.
fatty acids
The acids attached to the glycerol molecule in a triglyceride are typically fatty acids. These fatty acids can vary in length and degree of saturation, which influences the physical properties of the triglyceride, such as its melting point and health effects.
fatty acids and glycerol
Fatty acids are typically attached to glycerol molecules to form triglycerides or to other molecules to form phospholipids. In both cases, the fatty acids are attached through ester bonds.
Fatty acids (apex)
The three molecules attached to a glycerol molecule are fatty acids. These fatty acids form lipid molecules such as triglycerides, phospholipids, or waxes depending on the type and arrangement of the fatty acids bonded to the glycerol backbone.
A fat molecule is made of three fatty acid molecules attached to a glycerol molecule. The fatty acids provide energy storage and insulation, while glycerol serves as a backbone for the fatty acids to attach to.