We have removed lots of electrons from the fatty acids. And that's important because we can actually break down the triglycerides via oxidation many, many times to produce a large number of molecules that we can then use to help generate those ATP energy molecules. The second reason is the fact that it's anhydrous. And what that basically means is it's free of water. We don't have hydroxyl groups attached onto the fatty acids like we do, for instance, in glycogen. And what that means is water molecules will not tend to associate with fatty acid chains.