Glycerol vs. Triglyceride

Glycerolnoun

(organic compound) 1,2,3-trihydroxy-propane or propan-1,2,3-triol; a trihydric alcohol

Glycerolnoun

A syrupy sweet liquid obtained as a by-product in the manufacture of soap from animal or vegetable oils and fats; it is used as an antifreeze, a plasticizer, and a food sweetener and in the manufacture of dynamite, cosmetics etc.

Glycerolnoun

Same as Glycerin.

Glycerolnoun

a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils

Glycerolnoun

a colourless, sweet, viscous liquid formed as a by-product in soap manufacture. It is used as an emollient and laxative, and for making explosives and antifreeze.

Glycerol

Glycerol (; also called glycerine in British English or glycerin in American English) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic.

Triglyceridenoun

(chemistry) A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats.

Triglyceridenoun

A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals.

Triglyceridenoun

glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body

Triglyceridenoun

an ester formed from glycerol and three fatty acid groups. Triglycerides are the main constituents of natural fats and oils.

Triglyceride

A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride). Triglycerides are the main constituents of body fat in humans and other vertebrates, as well as vegetable fat.