n. A lipid, an ester of glycerol and three fatty acids (the same or different); the major constituent of animal and vegetable fats.
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.
The Century Dictionary and Cyclopedia
n. In chem., a substitution product formed by the replacement of three hydrogen atoms in glycerol by acid radicals.
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
Word Usage
"MCT (medium-chain triglyceride) oil may be recommended to add extra calories to the diet and help your child grow."