A. Triglycerides >glycerol, saturated fatty acid (no double bonds in chemical compound – ex cheese), unsaturated fatty acid (double bonds in chemical compound – ex nuts)

B. Phospholipids (water loving head – phosphate group, but hydrophobic tail where fatty acid chains are) – phospholipids make up the lipid bilayer in the membrane of every cell, moderates what comes in/out

D. Steroids (cholesterol, testosterone, estrogen, vitamin D, cortisone)