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The Epic Interactive Encyclopedia 1997
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fat
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1992-09-03
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438b
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13 lines
Fat in the broadest sense, is a mixture of
lipids-chiefly triglycerides (lipids
containing three fatty acid molecules linked
to a molecule of glycerol). More
specifically, the term refers to a lipid
mixture that is solid at room temperature
(20°C). Lipid mixtures that are liquid at
room temperature are called oils. The higher
the proportion of saturated fatty acids in a
mixture, the harder the fat.
Subject by: Robert Small