Some interesting aspects of the science of chocolate.
Triacylglycerols (TGAs) and are also known as triglycerides. They are fatty acid tri esters of glycerol. If they are solid at room temperature, they are called fats, and if they are liquids they are called oils.
Their three-letter abbreviations denote the fatty acid side chain ( acyl group). For example, ABC would refer to acyl group A bonded (via oxygen) to carbon #1 of glycerol, acyl group B on carbon #2 and acyl group C on carbon #3.
Some interesting aspects of the science of chocolate.
Triacylglycerols (TGAs) and are also known as triglycerides. They are fatty acid tri esters of glycerol. If they are solid at room temperature, they are called fats, and if they are liquids they are called oils.
Their three-letter abbreviations denote the fatty acid side chain ( acyl group). For example, ABC would refer to acyl group A bonded (via oxygen) to carbon #1 of glycerol, acyl group B on carbon #2 and acyl group C on carbon #3.