In humans and many animals, fats serve both as energy sources and as stores for energy in excess of what the body … See more

A variety of chemical and physical techniques are used for the production and processing of fats, both industrially and in cottage or home settings. They include:
• Pressing to extract liquid fats from fruits, seeds, or … See more

The pancreatic lipase acts at the ester bond, hydrolyzing the bond and "releasing" the fatty acid. In triglyceride form, lipids cannot be absorbed by the duodenum. Fatty acids, monoglycerides (one glycerol, one fatty acid), and s… See more

The most common type of fat, in human diet and most living beings, is a triglyceride, an ester of the triple alcohol glycerol H(–CHOH–) 3H and three fatty acids. The molecule of a triglyceride can be described as resultin… See more

Different foods contain different amounts of fat with different proportions of saturated and unsaturated fatty acids. Some animal products, like beef and dairy products made with whole or reduced fat milk like yogurt, ice cream… See more

Fats are broken down in the healthy body to release their constituents, glycerol and fatty acids. Glycerol itself can be converted to glucose by the liver and so become a source of energy. Fats and other lipids are broken dow… See more