Skip to main content
. 2013 Jan 22;104(2):287–291. doi: 10.1016/j.bpj.2012.12.028

Figure 2.

Figure 2

Structure of a major component of olive oil, triolein (1,2,3-(9Z-octadecenoyl)-glycerol). Three oleate chains are ester-linked to a glycerol moiety at the bottom, which contacts the water surface when spread as a monolayer. (A) Chemical structure. (B) Space-filling model.