The three long chains on the right are called fatty acids, and it's subtle differences in the structures of these chains that determine whether a fat is, let's say, solid or liquid; whether or not it goes rancid quickly; and, most importantly, how good or how bad it is for you.
Trīs garās virknes pa labi sauc par taukskābēm, un smalkās atšķirības šo virkņu uzbūvē arī nosaka, vai tauki ir, teiksim, cieti vai šķidri, vai tie ātri sarūgtē vai nesarūgtē; un vissvarīgākais,  cik tie ir veselīgi vai neveselīgi.