from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A naturally occurring ester of three fatty acids and glycerol that is the chief constituent of fats and oils.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats.
from the GNU version of the Collaborative International Dictionary of English
- n. A glyceride formed by the replacement of three hydrogen atoms in glycerin by acid radicals.
from The Century Dictionary and Cyclopedia
- n. In chem., a substitution product formed by the replacement of three hydrogen atoms in glycerol by acid radicals.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
From tri- + glyceride. (Wiktionary)