What are the major constituents of fats?

* Glycerol: This is a three-carbon alcohol molecule that forms the backbone of a fat molecule.

* Fatty acids: These are long chains of hydrocarbons with a carboxyl group at one end. Fatty acids are what give fats their unique properties, such as their melting point and consistency.

Here's a breakdown:

* Glycerol: It's a simple molecule with three hydroxyl (OH) groups. These hydroxyl groups are the points of attachment for the fatty acids.

* Fatty Acids: They are long chains of carbon atoms with hydrogen atoms attached. There can be variations in the length of the chain (short, medium, or long) and in the presence and location of double bonds.

* Saturated Fatty Acids: Have no double bonds between carbon atoms, making the chain fully saturated with hydrogen atoms. They are typically solid at room temperature (e.g., butter, lard).

* Unsaturated Fatty Acids: Have one or more double bonds between carbon atoms. This introduces kinks in the chain, making them typically liquid at room temperature (e.g., olive oil, vegetable oils).

How they combine:

Three fatty acid molecules attach to the glycerol molecule via ester bonds (formed through a dehydration reaction), forming a triglyceride - the most common type of fat.

In summary: Fats are made up of glycerol and fatty acids, with the type of fatty acids determining their physical properties.