Fats contain carbon, hydrogen, and oxygen.
Fats are soft, low-melting solids, with a density less than that of water. They are slippery and have a greasy feel.
A fat forms when three fatty acid molecules react with a glycerol molecule to yield a triglyceride and three water molecules.
Fats store energy in the body and insulate body tissue. They cushion internal organs and transport fat-soluble vitamins in the blood.
Fatty acids contribute from 94 % to 96 % of the total mass of various fats. They vary widely in complexity. Some contain only a few component acids. At the other extreme, butterfat contains more than 100 different fatty acids.