See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

FAT (O.E. fdett; the word is See also:

• COMMON

common to See also:

• TEUTONIC
• TEUTONIC (GERMANIC) LANGUAGES

Teutonic See also:

• LANGUAGES

languages, cf. Dutch See also:

• VET

vet, Ger. Fett, &c., and may be ultimately related to See also:

• GREEK
• GREEK, ETRUSCAN AND

Greek Irian, and =apos, and See also:

• SANSKRIT

Sanskrit pivan)  , the name given to certain See also:

• ANIMAL
• ANIMAL (Lat. animalis, from anima, breath, soul)

animal and See also:

• VEGETABLE

vegetable products which are oily solids at See also:

• ORDINARY (med. Lat. ordinarius, Fr. ordinaire)

ordinary temperatures, and are chemically distinguished as being the glyceryl See also:

• ESTERS

esters of various fatty acids, of which the most important are stearic, palmitic, and oleic; it is to be noticed that they are non-nitrogenous . See also:

• FAT (O.E. fdett; the word is common to Teutonic languages, cf. Dutch vet, Ger. Fett, &c., and may be ultimately related to Greek Irian, and =apos, and Sanskrit pivan)

Fat is a normal constituent of animal See also:

• TISSUE (Fr. tissu, tissue, participle of tisser, Lat. texere, to weave)

tissue, being found even before See also:

• BIRTH (a word common in various forms to Teutonic languages from the root of the verb " to bear ")

birth; it occurs especially in the See also:

• INTRA

intra-See also:

• MUSCULAR

muscular, the abdominal and the subcutaneous connective tissues . In the vegetable See also:

• KINGDOM

kingdom fats especially occur in the seeds and fruits, and sometimes in the roots . Physiological subjects concerned with the See also:

• PART

part played by fats in living animals are treated in the articles CONNECTIVE TISSUE4; See also:

• NUTRITION

NUTRITION; See also:

• CORPULENCE (Lat. corpus, body), or OBESITY (Lat. ob, against, and edere, to eat)

CORPULENCE; METABOLIC DISEASES . The fats are chemically similar to the fixed See also:

• OILS (adopted from the Fr. oile, mod. huile, Lat. oleum, olive oil)

oils, from which they are roughly distinguished by being solids and not liquids (see OILs) . While all fats have received See also:

• INDUSTRIAL

industrial applications, foremost importance must be accorded to the fats of the domestic animals—the See also:

• SHEEP
• SHEEP (from the Anglo-Saxon sceap, a word common in various forms to Teutonic languages; e.g. the German Schaf)

sheep, cow, ox and See also:

• CALF
• CALF, THE GOLDEN

calf . These, which are extracted from the bones and skins in the first operation in the manufacture of See also:

• GLUE (from the O. Fr. glu, bird-lime, from the Late Lat. gluten, glus, glue)

glue, are the raw materials of the See also:

• SOAP

soap, See also:

• CANDLE (Lat. candela, from candere, to glow)

candle and See also:

• GLYCERIN, GLYCERINE

glycerin See also:

• INDUSTRIES

industries .