Matches in DBpedia 2015-10 for { <http://dbpedia.org/resource/Fat> ?p ?o }
- Fat abstract "Fat is one of the three main macronutrients: fat, carbohydrate, and protein. Fats, also known as triglycerides, are esters of three fatty acid chains and the alcohol glycerol.The terms "oil", "fat", and "lipid" are often confused. "Oil" normally refers to a fat with short or unsaturated fatty acid chains that is liquid at room temperature, while "fat" may specifically refer to fats that are solids at room temperature. "Lipid" is the general term, as a lipid is not necessarily a triglyceride. Fats, like other lipids, are generally hydrophobic, and are soluble in organic solvents and insoluble in water.Fat is important foodstuff for many forms of life, and fats serve both structural and metabolic functions. They are necessary part of the diet of most heterotrophs (including humans). Some fatty acids that are set free by the digestion of fats are called essential because they cannot be synthesized in the body from simpler constituents. There are two essential fatty acids (EFAs) in human nutrition: alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid).[2][3] Other lipids needed by the body can be synthesized from these and other fats. Fats and other lipids are broken down in the body by enzymes called lipases produced in the pancreas. Fats and oils are categorized according to the number and bonding of the carbon atoms in the aliphatic chain. Fats that are saturated fats have no double bonds between the carbons in the chain. Unsaturated fats have one or more double bonded carbons in the chain. The nomenclature is based on the non-acid (non-carbonyl) end of the chain. This end is called the omega end or the n-end. Thus alpha-linolenic acid is called an omega-3 fatty acid because the 3rd carbon from that end is the first double bonded carbon in the chain counting from that end. Some oils and fats have multiple double bonds and are therefore called polyunsaturated fats. Unsaturated fats can be further divided into cis fats, which are the most common in nature, and trans fats, which are rare in nature. Unsaturated fats can be altered by reaction with hydrogen effected by a catalyst. This action, called hydrogenation, tends to break all the double bonds and makes a fully saturated fat. To make vegetable shortening, then, liquid cis-unsaturated fats such as vegetable oils are hydrogenated to produce saturated fats, which have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °C), and store well, whereas polyunsaturated oils go rancid when they react with oxygen in the air. However, trans fats are generated during hydrogenation as contaminants created by an unwanted side reaction on the catalyst during partial hydrogenation. Consumption of such trans fats has shown to increase the risk of coronary heart disease[2][3]Saturated fats can stack themselves in a closely packed arrangement, so they can solidify easily and are typically solid at room temperature. For example, animal fats tallow and lard are high in saturated fatty acid content and are solids. Olive and linseed oils on the other hand are unsaturated and liquid.Fats serve both as energy sources for the body, and as stores for energy in excess of what the body needs immediately. Each gram of fat when burned or metabolized releases about 9 food calories (37 kJ = 8.8 kcal). Fats are broken down in the healthy body to release their constituents, glycerol and fatty acids. Glycerol itself can be converted to glucose by the liver and so become a source of energy.".
- Fat thumbnail Trimyristin-3D-vdW.png?width=300.
- Fat wikiPageExternalLink bginfo.html.
- Fat wikiPageID "11042".
- Fat wikiPageLength "12662".
- Fat wikiPageOutDegree "99".
- Fat wikiPageRevisionID "678896439".
- Fat wikiPageWikiLink Adipocyte.
- Fat wikiPageWikiLink Adipose_tissue.
- Fat wikiPageWikiLink Alcohol.
- Fat wikiPageWikiLink Alkene.
- Fat wikiPageWikiLink Alpha-Linolenic_acid.
- Fat wikiPageWikiLink Animal_fat.
- Fat wikiPageWikiLink Bloodletting.
- Fat wikiPageWikiLink Bond_angle.
- Fat wikiPageWikiLink Calorie.
- Fat wikiPageWikiLink Carbohydrate.
- Fat wikiPageWikiLink Category:Macromolecules.
- Fat wikiPageWikiLink Category:Nutrition.
- Fat wikiPageWikiLink Chemical_bond.
- Fat wikiPageWikiLink Circulatory_system.
- Fat wikiPageWikiLink Cis_fat.
- Fat wikiPageWikiLink Condensation_reaction.
- Fat wikiPageWikiLink Diet_(nutrition).
- Fat wikiPageWikiLink Dieting.
- Fat wikiPageWikiLink Elaidic_acid.
- Fat wikiPageWikiLink Epinephrine.
- Fat wikiPageWikiLink Essential_fatty_acid.
- Fat wikiPageWikiLink Essential_fatty_acids.
- Fat wikiPageWikiLink Ester.
- Fat wikiPageWikiLink Esterification.
- Fat wikiPageWikiLink Excretion.
- Fat wikiPageWikiLink Fat_content_of_milk.
- Fat wikiPageWikiLink Fatty_acid.
- Fat wikiPageWikiLink Food_composition_data.
- Fat wikiPageWikiLink Glucagon.
- Fat wikiPageWikiLink Glucose.
- Fat wikiPageWikiLink Glycerin.
- Fat wikiPageWikiLink Glycerol.
- Fat wikiPageWikiLink Hair.
- Fat wikiPageWikiLink Heterotroph.
- Fat wikiPageWikiLink Hormone.
- Fat wikiPageWikiLink Hydrogenation.
- Fat wikiPageWikiLink Hydrophobe.
- Fat wikiPageWikiLink Hydrophobic.
- Fat wikiPageWikiLink Insulin.
- Fat wikiPageWikiLink Insulin_resistance.
- Fat wikiPageWikiLink Joule.
- Fat wikiPageWikiLink Lard.
- Fat wikiPageWikiLink Linoleic_acid.
- Fat wikiPageWikiLink Lipase.
- Fat wikiPageWikiLink Lipid.
- Fat wikiPageWikiLink Melting_point.
- Fat wikiPageWikiLink Metabolism.
- Fat wikiPageWikiLink Molecular_geometry.
- Fat wikiPageWikiLink Oil.
- Fat wikiPageWikiLink Oleic_acid.
- Fat wikiPageWikiLink Omega-3_fatty_acid.
- Fat wikiPageWikiLink Omega-6_fatty_acid.
- Fat wikiPageWikiLink Pancreas.
- Fat wikiPageWikiLink Polyunsaturated_fat.
- Fat wikiPageWikiLink Polyunsaturated_fats.
- Fat wikiPageWikiLink Protein.
- Fat wikiPageWikiLink Resistin.
- Fat wikiPageWikiLink Room_temperature.
- Fat wikiPageWikiLink San_Francisco.
- Fat wikiPageWikiLink Saturated_fat.
- Fat wikiPageWikiLink Sebaceous_gland.
- Fat wikiPageWikiLink Sebum.
- Fat wikiPageWikiLink Skin.
- Fat wikiPageWikiLink Stearic_acid.
- Fat wikiPageWikiLink Subcutaneous_fat.
- Fat wikiPageWikiLink Subcutaneous_tissue.
- Fat wikiPageWikiLink Tallow.
- Fat wikiPageWikiLink Trans_fat.
- Fat wikiPageWikiLink Triformin.
- Fat wikiPageWikiLink Triglyceride.
- Fat wikiPageWikiLink Unsaturated_(hydrocarbon).
- Fat wikiPageWikiLink Unsaturated_fat.
- Fat wikiPageWikiLink Urination.
- Fat wikiPageWikiLink Van_der_Waals_force.
- Fat wikiPageWikiLink Van_der_Waals_forces.
- Fat wikiPageWikiLink Vegetable_oil.
- Fat wikiPageWikiLink Visceral_fat.
- Fat wikiPageWikiLink Vitamin.
- Fat wikiPageWikiLink Vitamin_A.
- Fat wikiPageWikiLink Vitamin_D.
- Fat wikiPageWikiLink Vitamin_E.
- Fat wikiPageWikiLink Vitamin_K.
- Fat wikiPageWikiLink Yellow_grease.
- Fat wikiPageWikiLink File:Elaidic-acid-3D-balls.png.
- Fat wikiPageWikiLink File:Fat_composition_in_foods.png.
- Fat wikiPageWikiLink File:Fatmouse.jpg.
- Fat wikiPageWikiLink File:Oleic-acid-3D-ball-&-stick.png.
- Fat wikiPageWikiLink File:Stearic-acid-3D-balls.png.
- Fat wikiPageWikiLink File:Triglyceride_Structural_Formulae_V.1.png.
- Fat wikiPageWikiLink File:Trimyristin-3D-vdW.png.
- Fat wikiPageWikiLinkText ":fat".
- Fat wikiPageWikiLinkText "Fat".
- Fat wikiPageWikiLinkText "Total fat".