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Fats and Oils Sometimes it is important to distinguish between fats and oils, or more completely, animal fats and vegetable oils. The distinction between these rests on what kinds of fatty acids went into the formation of that fat.
Oils and fats are made up of more than one component. 1. Glycerol 2. Glycerol is a 3 carbon molecule each with a hydroxyl group (-OH). This 3 carbon molecule forms the backbone of fat molecule.