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What else can I help you with?
When was Fatty Again created?
Fatty Again was created on 1914-10-03.
What are the release dates for Fatty Again - 1914?
Fatty Again - 1914 was released on: USA: 3 October 1914
How many fatty foods are there?
There are a number of fatty foods out there, if you research them youll find that almost everything has fat in it.
What is the English translation of nada gordita?
It means, "Nothing, fatty."
Hey waz up?
nothing what about you fatty? your a cookie freak!
What causes phosphorus and two fatty acids to make up a molecule?
nothing
What physical property is common to almost all unsaturated fatty acids?
The presence of one or more carbon-carbon double bonds is a physical property common to almost all unsaturated fatty acids. This double bond introduces a kink or bend in the fatty acid chain, altering its structure compared to saturated fatty acids.
What does it mean when your breasts are almost entirely fatty tissue?
When your breasts are almost entirely fatty tissue, it means that they have a higher proportion of fat compared to other types of tissue like glandular or connective tissue. This can result in breasts that feel softer and more malleable.
With a girl do you not want fatty food?
The food preferences you have during pregnancy have nothing to do with what sex your child is.
Is a soap a acid?
soap the salt of a fatty acid and so it is almost an acid, but it is an alkaline
What foods should I eat if I have high cholesterol?
Some choices of foods to lower your cholesterol and to keep it low are oatmeal's, which have high-fiber, fish and omega which have fatty acids, walnuts and almost, which also help the blood vessels, olive oils, etc. Just cut back on fatty foods that are nothing but total fat. http://www.mayoclinic.com/health/cholesterol/CL00002/NSECTIONGROUP=2
What is the difference between fatty acids and free fatty acids?
Free fatty acids are those long chain acids (fatty acids) that are not conjugated or attached to anything else. That is, they are "free", and not bound. Fatty acids that are attached to, for example, glycerol, are not longer considered "free". They can also be bound to proteins, like albumin, again, making them not "free", because they are bound.
