File talk:Trimyristin-3D-vdW.png

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Disscussions of fat moledues's structure and its properties in nutrition accordingly:[edit]

Reading notes from Wikipedia article - entrying the key word 'Fat' and seeking relative information gave me this thought: This structure shown in the picture gave fat mocules the ability to attach upon a central glycerol portion of the molecule. From certain views, smooth shape and easy portion-attachment make its flavour tasted fine when adding into food and cooked. Jason M. C., Han (talk) 04:18, 7 November 2016 (UTC)[reply]

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