Answer & explanation:
Triglycerides are composed mainly of fatty acids, which determine whether a lipid will be in solid (fat) or liquid (oil) consistency.
Fatty acids are classified according to the number of carbons they possess or according to their degree of saturation, in other words, the presence of double bonds between their carbons.
<u>Fats</u> (solid) are mainly formed by saturated fatty acids, which have no double bond between the carbons in their chain, this fact gives the solid consistency of the fats.
Some examples of <u>saturated</u> <u>triglycerides</u> are: Cocoa, butter, whole milk and other animal fats.
<u>Oils</u>(liquid), which are formed by unsaturated fatty acids, in turn, have one or more double bonds along the chains. It is this unsaturation that gives the oils liquid consistency.
Examples of <u>unsaturated</u> <u>triglycerides</u>: Olive oil, canola oil, fish oil, and other oils.
