Word Finder - fats

definition

A specialized animal tissue with a high oil content, used for long-term storage of energy.

definition

A refined substance chemically resembling the oils in animal fat.

definition

That part of an organization deemed wasteful.

example

We need to trim the fat in this company

definition

An erection.

example

I saw Daniel crack a fat.

definition

A poorly played shot where the ball is struck by the top part of the club head. (see also thin, shank, toe)

definition

The best or richest productions; the best part.

example

to live on the fat of the land

definition

Work containing much blank, or its equivalent, and therefore profitable to the compositor.

definition

A fat person.

definition

A beef cattle fattened for sale.

definition

A large tub or vessel for water, wine, or other liquids; a cistern.

definition

A dry measure, generally equal to nine bushels.

The neutral fats are composed of fatty acids and glycerin.

Oils and fats must, therefore, not be looked upon as definite chemical individuals, but as representatives of natural species which vary, although within certain narrow limits, according to the climate and soil in which the plants which produce them are grown, or, in the case of animal fats, according to the climate, the race, the age of the animal, and especially the food, and also the idiosyncrasy of the individual animal.

It aids the absorption of fats and may be used with cod liver oil when the latter is administered by the skin.

They are mainly carbohydrates such as starch and sugar, proteids in the form of globulins or albumoses, and in many cases fats and oils, while certain other bodies of similar nutritive value are less widely distributed.

It's important to use the right fats to support healthy skin and coats.

You want to avoid snacks with high levels of sodium or saturated fats.

Likewise, you should try and limit the amount of fats you take in.

This is not to say that you should eliminate fats.

These glycerides are, therefore, characteristic of the oils and fats named.

The oils and fats are distributed throughout the animal and vegetable kingdom from the lowest organism up to the most highly organized forms of animal and vegetable life, and are found in almost all tissues and organs.

The vegetable oils and fats occur chiefly in the seeds, where they are stored to nourish the embryo, whereas in animals the oils and fats are enclosed mainly in the cellular tissues of the intestines and of the back.

The glycerides occurring in natural oils and fats differ, therefore, in the first instance by the different fatty acids contained in them, and secondly, even if they do contain the same fatty acids, by different proportions of the several simple and mixed glycerides.

Since the methods of preparing the vegetable and animal fats are comparatively crude ones, they usually contain certain impurities of one kind or another, such as colouring and mucilaginous matter, remnants of vegetable and animal tissues, &c. For the most part these foreign substances can be removed by processes of refining, but even after this purification they still retain small quantities of foreign substances, such as traces of colouring matters, albuminoid and (or) resinous substances, and other foreign substances, which remain dissolved in the oils and fats, and can only be isolated after saponification of the fat.

The former occurs in all oils and fats of vegetable origin; the latter is characteristic of all oils and fats of animal origin.

This important difference furnishes a method of distinguishing by chemical means vegetable oils and fats from animal oils and fats.

This distinction will be made use of in the classification of the oils and fats.

A second guiding principle is afforded by the different amounts of iodine (see Oil Testing below) the various oils and fats are capable of absorbing.

Since this capacity runs parallel with one of the best-known properties of oils and fats, viz.

Drying fats.

The specific gravities of oils and fats vary between the limits of o-910 and 0.975.

The animal and vegetable fats possess somewhat higher specific gravities, up to 0.930.

In their liquid state oils and fats easily penetrate into the pores of dry substances; on paper they leave a translucent spot - "grease spot" - which cannot be removed by washing with water and subsequent drying.

A curious fact, which may be used for the detection of the minutest quantity of oils and fats, is that camphor crushed between layers of paper without having been touched with the fingers rotates when thrown on clean water, the rotation ceasing immediately when a trace of oil or fat is added, such as introduced by touching the water with a needle which has been passed previously through the hair.

The oils and fats are practically insoluble in water.

Oils and fats have no distinct melting or solidifying point.

On exposure to the atmosphere, oils and fats gradually undergo certain changes.

The changes conditioning rancidity, although not yet fully understood in all details, must be ascribed in the first instance to slow hydrolysis ("saponification") of the oils and fats by the moisture of the air, especially if favoured by insolation, when water is taken up by the oils and fats, and free fatty acids are formed.

The fatty acids so set free are then more readily attacked by the oxygen of the air, and oxygenated products are formed, which impart to the oils and fats the rancid smell and taste.

If the fats and oils are well protected from air and light, they can be kept indefinitely.

If the action of air and moisture is allowed free play, the hydrolysis of the oils and fats may become so complete that only the insoluble fatty acids remain behind, the glycerin being washed away.

The property of oils and fats of being readily hydrolysed is a most important one, and very extensive use of it is made in the arts (soapmaking, candle-making and recovery of their by-products).

The oils and fats used in the industries are not drawn from any very great number of sources.

The tables on the following pages contain chiefly the most important oils and fats together with their sources, yields and principal uses, arranged according to the above classification, and according to the magnitude of the iodine value.

It should be added that many other oils and fats are only waiting improved conditions of transport to enter into successful competition with some of those that are already on the market.

Since the oils and fats have always served the human race as one of the most important articles of food, the oil and fat industry may well be considered to be as old as the human race itself.

The rendering process is, however, applied on a very large scale to the production of animal oils and fats.

Formerly the animal oils and fats were obtained by heating the tissues containing the oils or fats over a free fire, when the cell membranes burst and the liquid fat flowed out.

Hence this kind of press finds only limited application, as in the industry of olive oil for expressing the best and finest virgin oil, and in the production of animal fats for edible purposes, such as lard and oleomargarine.

This preliminary purification is of the greatest importance, especially for the preparation of edible oils and fats.

For the preparation of edible oils and fats the meal is expressed in the cold, after having been packed into bags and placed in hydraulic presses under a pressure of three hundred atmospheres or even more.

If care be exercised in the process of rendering animal oils and fats or expressing oils in the cold, the products are, as a rule, sufficiently pure to be delivered to the consumer, after a preliminary settling has allowed any mucilaginous matter, such as animal or vegetable fibres or other impurities, and also traces of moisture, to separate out.

In many cases these methods still suffice for the production of commercial oils and fats.

In special cases, such as the preparation of edible oils and fats, a further improvement in colour and greater purity is obtained by filtering the oils over charcoal, or over natural absorbent earths, such as fuller's earth.

Oils intended for use on the table which deposit "stearine" in winter must be freed from such solid fats.

Similar methods are employed in the production of lard oil, edible cotton-seed oil, &c. For refining oils and fats intended for edible purposes only the foregoing methods, which may be summarized by the name of physical methods, can be used; the only' chemicals permissible are alkalis or alkaline earths to remove free fatty acids present.

Treatment with other chemicals renders the oils and fats unfit for consumption.

Therefore all bleaching and refining processes involving other means than those enumerated can only be used for technical oils and fats, such as lubricating oils, burning oils, paint oils, soap-making oils, &c.

In most cases the purification consisted in removing the free fatty acids from rancid oils and fats, the caustic soda forming a soap with the fatty acids, which would either rise as a scum and lift up with it impurities, or fall to the bottom and carry down impurities.

The number of chemicals which have been proposed from time to time for the purification of oils and fats is almost legion, and so long as the nature of oils and fats was little understood, a secret trade in oil-purifying chemicals flourished, With our present knowledge most of these chemicals may be removed into the limbo of useless things.

Before that time it was believed that not only could individual oils and fats be distinguished from each other by colour reactions, but it was also maintained that falsification could be detected thereby.