Question

The glyceride that contains all the three same acid groups, is called as:
A.Simple glyceride
B.Mixed glyceride
C.Compound glycerides
D.Glycolipids

Answer 1

Hint: Glyceride is basically the result of glycerol and fatty acids. When long aliphatic chains of carboxylic acids are mixed with colourless, odourless and non toxic fluids we get glycerides. The types of glyceride depends on the variety of acids used.

Complete step by step answer:
Glycerol is a colourless, odourless and viscous fluid which is non toxic in nature and sweet in taste. Glycerol is basically used in the production of glycerides. Glycerol has anti viral properties which makes it suitable for medical purposes.
The long aliphatic chains of carboxylic acids are known as fatty acids. These chains can be unsaturated or saturated both. The chain consists of an even number of carbon atoms, the maximum limit for the carbon atoms is about because after that the chances of breakdown of the molecule increase.
Glycerides are the esters made up of glycerol and fatty acids, which we have discussed above. Glycerides are hydrophobic in nature, meaning they are not friendly with water and try to move away from the water molecules. Triglycerides are the triesters of glycerol with fatty acids.
Mainly glycerides are categorized as simple glyceride and mixed glyceride. Glycerides are formed when glycerol is introduced to three fatty acids. When all the three fatty acids are same or identical the triglyceride is known as simple glycerol. When all the three acid groups are different then triglyceride is termed as mixed glyceride and rest combination comes under the category of compound glycerides.
Hence from the above discussions we can conclude that the glyceride that contains all the three same acid groups, is called a simple glyceride.

So, the correct answer is Option A

Note:
In our home we can find many sources of triglycerides. Vegetable oil and animal fats are the main sources of triglycerides. These triglycerides are broken by the natural enzymes known as lipases into glycerol and some free fatty acids.