In a glycerol molecule, the three hydroxyl (-OH) groups are attached to three carbon atoms. Each of these hydroxyl groups can undergo esterification reactions with fatty acids, forming ester bonds. The resulting molecule, known as a triglyceride, consists of glycerol with three fatty acids attached to it.

The specific fatty acids attached to the glycerol molecule can vary, and this variation gives rise to different types of fats and oils. For example, in most vegetable oils, the fatty acids attached to glycerol are unsaturated, such as oleic, linoleic, and linolenic acids. In contrast, animal fats typically contain a higher proportion of saturated fatty acids, such as palmitic and stearic acids.

The type and proportion of fatty acids attached to the glycerol molecule influence the physical and chemical properties of the fat or oil, such as its melting point, texture, and nutritional value.