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 for Fat series
From The Collaborative International Dictionary of English v.0.48 :

  Fat \Fat\, n.
     1. (Physiol. Chem.) An oily liquid or greasy substance making
        up the main bulk of the adipose tissue of animals, and
        widely distributed in the seeds of plants. See Adipose
        tissue, under Adipose.
        [1913 Webster]
     Note: Animal fats are composed mainly of three distinct fats,
           tristearin, tripalmitin, and triolein, mixed in varying
           proportions. As olein is liquid at ordinary
           temperatures, while the other two fats are solid, it
           follows that the consistency or hardness of fats
           depends upon the relative proportion of the three
           individual fats. During the life of an animal, the fat
           is mainly in a liquid state in the fat cells, owing to
           the solubility of the two solid fats in the more liquid
           olein at the body temperature. Chemically, fats are
           composed of fatty acid, as stearic, palmitic, oleic,
           etc., united with glyceryl. In butter fat, olein and
           palmitin predominate, mixed with another fat
           characteristic of butter, butyrin. In the vegetable
           kingdom many other fats or glycerides are to be found,
           as myristin from nutmegs, a glyceride of lauric acid in
           the fat of the bay tree, etc.
           [1913 Webster]
     2. The best or richest productions; the best part; as, to
        live on the fat of the land.
        [1913 Webster]
     3. (Typog.) Work. containing much blank, or its equivalent,
        and, therefore, profitable to the compositor.
        [1913 Webster]
     Fat acid. (Chem.) See Sebacic acid, under Sebacic.
     Fat series, Fatty series (Chem.), the series of the
        paraffine hydrocarbons and their derivatives; the marsh
        gas or methane series.
     Natural fats (Chem.), the group of oily substances of
        natural occurrence, as butter, lard, tallow, etc., as
        distinguished from certain fatlike substance of artificial
        production, as paraffin. Most natural fats are essentially
        mixtures of triglycerides of fatty acids.
        [1913 Webster]

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