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Fat molecules consist of primarily carbon and hydrogen atoms and are therefore hydrophobic and are soluble in organic solvents and insoluble in water. Lipid is the general term, though a lipid is not necessarily a triglyceride.

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Fatty acids form a family of compounds that are composed of increasing numbers of carbon atoms linked into a zig-zag chain (hydrogen atoms to the side).

The more carbon atoms there are in any fatty acid, the longer its chain will be.

Many cell types can use either glucose or fatty acids for this energy.

In particular, heart and skeletal muscle prefer fatty acids.

As a simple visual illustration, if the kinks and angles of these chains were straightened out, the molecule would have the shape of a capital letter E.

The fatty acids would each be a horizontal line; the glycerol "backbone" would be the vertical line that joins the horizontal lines. The properties of any specific fat molecule depend on the particular fatty acids that constitute it.

Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature.

For example, animal fats tallow and lard are high in saturated fatty acid content and are solids.

Some oils and fats have multiple double bonds and are therefore called polyunsaturated fats.

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