english: 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.
non_english: Desno, tri dugačka lanca nazivaju se masne kiseline. Male razlike u strukturi ovih lanaca određuju da li je mast u tečnom ili čvrstom stanju, da li se brzo kvari, i najvažnije, da li je zdrava.