fat

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Related to crude fat: crude fiber, crude protein

fat

 [fat]
1. the adipose tissue of the body.
2. a triglyceride (or triacylglycerol) that is an ester of fatty acids and glycerol. Each fat molecule contains one glycerol residue connected by ester linkages to three fatty acid residues, which may be the same or different. The fatty acids may have no double bonds in the carbon chain (saturated fatty acids), one double bond (monounsaturated), or two or more double bonds (polyunsaturated). Essential fatty acids cannot be synthesized by the body but must be obtained from the diet or from intravenous infusion of lipids.
Saturated and Unsaturated Fats. All of the common unsaturated fatty acids are liquid (oils) at room temperature. Through the process of hydrogenation, hydrogen can be incorporated into certain unsaturated fatty acids so that they are converted into solid fats for cooking purposes. Margarine is an example of the hydrogenation of unsaturated fatty acids into a solid substance.
brown fat a thermogenic type of adipose tissue containing a dark pigment, and arising during embryonic life in certain specific areas in many mammals, including humans (see illustration); it is prominent in the newborn. Called also brown adipose tissue.
Sites of brown fat in the neonate. From McKinney et al., 2000.
neutral fat fat (def. 2).
polyunsaturated fat a fat containing polyunsaturated fatty acids; see also fat.
saturated fat a fat containing saturated fatty acids; see also fat.
unsaturated fat a fat containing unsaturated fatty acids; see also fat.

fat

(fat),
1. Synonym(s): adipose tissue
2. Common term for obese.
3. A greasy, soft-solid material, found in animal tissues and many plants, composed of a mixture of glycerol esters; together with oils, fats comprise the homolipids.
4. A triacylglycerol or a mixture of triacylglycerols.
[A.S. faet]

fat

(făt)
n.
1.
a. The ester of glycerol and one, two, or three fatty acids.
b. Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
c. A mixture of such compounds occurring widely in organic tissue, especially in the adipose tissue of animals and in the seeds, nuts, and fruits of plants.
d. Animal tissue containing such substances.
e. A solidified animal or vegetable oil.
2. Obesity; corpulence: health risks associated with fat.
adj. fatter, fattest
1. Having much or too much fat or flesh; plump or obese.
2. Full of fat or oil; greasy.

fat′ly adv.
fat′ness n.

fat

A generic term for any of a class of neutral organic compounds formed by a molecule of glycerol linked to three fatty acids (a glycerol ester); fats are water-insoluble, ether soluble, solid at less than 20ºC, combustible and energy-rich (9.3 kcal/g).

fat

Any of a class of neutral organic compounds formed by a molecule of glycerol linked to 3 fatty acids–a glycerol ester; fats are water-insoluble, ether soluble, solid at ≤ 20ºC, combustible, energy-rich–9.3 kcal/g. See Animal fat, Baby fat, Fatty acids, Fish oil, Monounsaturated fat, Olive oil, Polyunsaturated fat, Saturated fatty acid, Tropical fat, Tropical oil, Unsaturated fat.

fat

(fat)
1. Synonym(s): adipose tissue.
2. Common colloquial term for obese
3. A greasy, soft-solid material, found in animal tissues and many plants, composed of a mixture of glycerol esters; together with oils they make up the homolipids.
4. A triacylglycerol or a mixture of triacylglycerols.
[A.S. faet]
Fig. 158 Fat. The formation of a triglyceride.click for a larger image
Fig. 158 Fat . The formation of a triglyceride.

fat

a type of simple LIPID found in almost all organisms, which is an important energy-storage molecule (containing twice as much energy as carbohydrates per gram) that can also aid in heat insulation, cushioning and protection. Fats are produced by a combination of one glycerol molecule, and three fatty acid molecules (which need not all be the same) forming a triglyceride. See Fig. 158 . Fats are abundant in plant seeds, and are also found in roots, stems and leaves, forming about 5% of the total dry weight. In animals, fats are stored in specialized cells making up ADIPOSE TISSUE. See also BROWN FAT.

fat

(fat)
1. Synonym(s): adipose tissue.
2. Common term for obese
3. A greasy, soft-solid material, found in animal tissues and many plants, composed of a mixture of glycerol esters; together with oils, fats comprise the homolipids.
4. A triacylglycerol or a mixture of triacylglycerols.
[A.S. faet]

Patient discussion about fat

Q. what do we need to do to burn excess fat from the body? Can anyone suggest particular exercise for burning excess fat from the body? and how to make six bag abs?

A. doing regular work outs and having a balanced nutrition will help your muscles to develop. muscles get bigger after they have been used repetitively over a certain period of time. that meant they will burn more energy while working and even while resting. then your fat layer will shrink over the time.

Q. what sort of diet should I take to tone up my muscle and to lose fat in my body? Is steroid a good idea?

A. as williams41 say- it's a BAD idea... steroids wil damage your body immune system and can get you more prone to bacterial/virus/fungal attacks. it also have unhealthy side effects that one of them is distribution of fat in the face area that can be unpleasant. so consider your steps...

Q. Is there any exercise which can cool my body and also help to reduce my fat belly and body? I am having big belly and fat body. My body is fatty and this makes me lazy and dull. I feel bad and have low self esteem. I have tried with exercise and it also helped me to get good body but I cannot keep it regular. Exercise makes my body which takes time to cool down. What shall I do? Is there any exercise which can cool my body and also help to reduce my fat belly and body?

A. i have to agree with william- swimming is a wonderful way to coll your body and loose weight. you can also run in the park during the winter, or skiing naked :)

More discussions about fat
References in periodicals archive ?
Composition of diets Diet Items Control Oil (1) Ingredients (g/kg DM) Meadow hay 369 350 Crushed barley 452 431 Soybean oilmeal 159 152 Oil -- 48 Vitamin-mineral premix (2) 20 19 Chemical composition (g/kg DM) DM (g/kg) 874 899 Crude protein 175 164 Crude fat 22.9 69 Starch 342 324 Crude ash 45.4 43.1 NDF 442 421 ADF 191 182 UFV (kg) 1.0 1.1 DM, dry matter; NDF, neutral detergent fibre; ADF, acid detergent fibre; UFV, feed unit of maintenance and meat production.
Treatment % DM (2) CP CF SPAD value SFWC (1) 10.7 (a) 6.04 (b) 2.11 (ab) 46.3 (b) VC 10.5 (a) 6.77 (ab) 2.15 (ab) 47.1 (ab) (3) MSWC 10.7 (a) 7.95 (a) 2.22 (a) 51.4 (a) Control 11.0 (a) 5.83 (c) 1.91 (b) 43.2 (b) P value ns 0.05 0.05 0.02 Treatment Anthocyanin Fv/Fm Fv/Fo SFWC (1) 6.8 (b) 0.791 (a) 3.805 (a) VC 7.0 (b) 0.768 (b) 3.241 (b) MSWC 8.6 (a) 0.783 (ab) 3.626 (a) Control 5.2 (c) 0.780 (ab) 3.566 (a) P value 0.01 0.03 0.01 (1) SFWC, seafood waste compost; VC, vermicompost; MSWC, municipal solid waste compost; (2) DM, dry matter content; CP, crude protein; CF, crude fat. (3) Means in columns followed by the same letter are not significantly different at [alpha] = 0.05, Least Significant Difference; ns, not significantly different at [alpha] = 0.05.
On the other hand, fish body of Kayumbu strains contained higher values of crude fat (11.70% followed by Victoria strain (9.90%) while Kyoga strain had the least crude lipid (8.50%).
Previous study done by [1] shown that the crude fat content in protein isolate of mung bean ranged between 0.36-0.64%.
Group Nitrogen Crude protein Crude fat Mineral matter 1 8.13 50.7 0.07 18.2 2 8.14 50.9 0.06 17.9 3 8.24 51.43 0.06 17.98 4 8.11 50.15 0.08 17.63 5 8.03 51 0.07 17.8 6 7.82 48.91 0.08 22.71 7 7.83 48.98 0.07 23.01 8 7.92 49.1 0.06 22.97 9 7.71 48.93 0.06 22.92 10 7.9 49 0.07 21.9 Mean 7.983 49.91 0.068 20.302 Standard Error 0.054 0.324 0.002 0.807 Group Calcium Phosphorus 1 11.93 0.18 2 11.48 0.18 3 11.52 0.17 4 10.99 0.16 5 11.48 0.17 6 15.62 0.18 7 15.95 0.19 8 15.26 0.19 9 15.13 0.17 10 14.38 0.17 Mean 13.374 0.176 Standard Error 0.647 0.003
Percent carbohydrates = 100 - (% crude protein + % crude fat + % ash + % moisture content) Energy value = 4 (crude protein + carbohydrates) + 9 (crude fat)
Proximate analyses of percentages of moisture, crude protein, crude fat, and ash were obtained by using AOAC International methodology for meat.
“Our lipo technologies and techniques are much safer and more precise than crude fat extraction from the past.”
The chemical composition of the raw and extruded materials was determined by the following parameters: moisture, crude protein, crude fat, crude fiber, and ash.