Chemical term for what we refer to as fat: organic molecules that are insoluble in water. 95% of dietary fat and body fat is made up of triglycerides: usually what we"re talking about when we say fat , made of. Contain an acid group at the end of the chain (harmless: different fatty acids give triglycerides different properties. Length refers to number of carbon (c) atoms. Saturation refers to the carbons being saturated with hydrogen. No double bonds: unsaturated fatty acids = 1 or more double bonds less hydrogen attached to carbon atoms. Monounsaturated fatty acid (mufa) = 1 double bond. Polyunsaturated fatty acid (pufa) = 2 or more double bonds. Solid or liquid at room temperature: how they are processed in the body. Canola, safflower, corn oil, fish, nuts and seeds. The bond closest to the end of the fatty acid. This last bond affects how your body uses the fat.