fatfæt
fat (adj)
- comparative
- fatter
- superlative
- fattest
fat
English Definitions:
fat (noun)
a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)
"pizza has too much fat"
adipose tissue, fat, fatty tissue (noun)
a kind of body tissue containing stored fat that serves as a source of energy; it also cushions and insulates vital organs
"fatty tissue protected them from the severe cold"
fatness, fat, blubber, avoirdupois (adj)
excess bodily weight
"she disliked fatness in herself as well as in others"
fat (adj)
having an (over)abundance of flesh
"he hadn't remembered how fat she was"
fat (adj)
having a relatively large diameter
"a fat rope"
fatty, fat (adj)
containing or composed of fat
"fatty food"; "fat tissue"
fat, juicy (adj)
lucrative
"a juicy contract"; "a nice fat job"
fat, fertile, productive, rich (verb)
marked by great fruitfulness
"fertile farmland"; "a fat land"; "a productive vineyard"; "rich soil"
fatten, fat, flesh out, fill out, plump, plump out, fatten out, fatten up (verb)
make fat or plump
"We will plump out that poor starving child"
Fat
Fats consist of a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides: triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, in reality, fat is a subset of lipid. "Oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances, usually in a medical or biochemical context. The word "oil" is also used for any substance that does not mix with water and has a greasy feel, such as petroleum, heating oil, and essential oils, regardless of its chemical structure. Fats form a category of lipid, distinguished from other lipids by their chemical structure and physical properties. This category of molecules is important for many forms of life, serving both structural and metabolic functions. They are an important part of the diet of most heterotrophs. Fats or lipids are broken down in the body by enzymes called lipases produced in the pancreas.
Fat
In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food.The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of fatty tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. The term may also be used more broadly as a synonym of lipid—any substance of biological relevance, composed of carbon, hydrogen, or oxygen, that is insoluble in water but soluble in non-polar solvents. In this sense, besides the triglycerides, the term would include several other types of compounds like mono- and diglycerides, phospholipids (such as lecithin), sterols (such as cholesterol), waxes (such as beeswax), and free fatty acids, which are usually present in human diet in smaller amounts.Fats are one of the three main macronutrient groups in human diet, along with carbohydrates and proteins, and the main components of common food products like milk, butter, tallow, lard, salt pork, and cooking oils. They are a major and dense source of food energy for many animals and play important structural and metabolic functions, in most living beings, including energy storage, waterproofing, and thermal insulation. The human body can produce the fat it requires from other food ingredients, except for a few essential fatty acids that must be included in the diet. Dietary fats are also the carriers of some flavor and aroma ingredients and vitamins that are not water-soluble.
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"fat." Kamus.net. STANDS4 LLC, 2024. Web. 29 Mar. 2024. <https://www.kamus.net/english/fat>.
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