Answer :
When students correctly identify glycerol and three fatty acids as components of triglycerides, the nurse educator knows that their lesson was effective.
When three fatty acids' carboxyl groups (COOH-) and the three hydroxyl groups (OH-) of a single glycerol molecule interact to form ester bonds, a triglyceride is created. A triglyceride is referred to as "simple" if all of its fatty acids are the same. The "mixed" triglycerides, which contain two or three different types of fatty acids, are the more prevalent types.
The primary components of body fat in humans, other vertebrates, and vegetable fat are triglycerides. They are a significant part of human skin oils and are also present in the blood to allow the bidirectional transference of adipose fat and blood glucose from the liver. Triglycerides come in numerous varieties. In one classification, saturated and unsaturated varieties are the main focus. Unsaturated fats have one or more C=C groups while saturated fats do not have any C=C groups. Due to their lower melting point than their saturated cousins, unsaturated fats are frequently liquid at room temperature.
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