Lipid Formation

Looking at the diagram above only one glycerol is attached to (by dehydration synthesis) 3 fatty acids. The fatty acids determine the characteristics or properties of the fat. The bond formed between the –OHs of the glycerol and the –OHs of the fatty acid is an ester bond. Fatty acids are chains of hydrocarbons 4 - 22 carbons long with the carboxyl functional (acid) group at end. Each carbon within the chain has 2 spots for bonds with hydrogen and if each carbon has two hydrogen’s the fatty acid is known to be a saturated fatty acid.

Digestion breaks down triglycerides into glycerol and fatty acids. These products pass through the intestine walls, where they reassemble into triglycerides as they pass into the blood. The digestion of triglycerides is slower than the digestion of other food types, due to the structural formula, fatty acid and glycerol. This is known to be one function of a triglyceride.

        Animals which have to survive unfavorable seasons eat large amount of high energy foods to build up fat stores. During the hibernation they obtain the energy they need to survive the long winter from the triglyceride stored in their adipose. Animals that are included in this are bats, dormice etc.