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When three fatty acids are bonded together with a glycerol molecule, the result is fat girls xxx a triglyceride. In lipid biochemistry, all fatty acids are classified according to the number of carbon atoms present in their structure, as well as the degree of fat girls xxx saturation, or how many hydrogen atoms are bonded to the carbons. A fatty acid that has two hydrogen atoms linked up to each carbon fat girls xxx atom is saturated; a fatty acid with two hydrogens missing is monounsaturated; and a fatty acid with four or more hydrogens missing is polyunsaturated. All fats and oils, whether of animal or vegetable origin, are blends of these three types, but with one usually predominating, depending on the food in question. Saturated fats predominate principally in animal fats, though palm and coconut oils are noted plant sources. Monounsaturated fats abound in nuts, avocadoes, olive oil, and some animal fats (especially lard).
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