Animal meats have high levels of fat (beef, pork, etc.).
and to be accurate practically all foods from biological sources contain fat as lipids are intergral component of biological systems
A fat marijuana joint is commonly referred to as a "fatty" or a "cannon."
adipocyte
the inside of the bone is called bone marrow. it is a soft, fatty, vascular tissue that fills most bone cavities and is the source of red blood cells and many white blood cells.
The liquid portion of the cytoplasm is called cytosol. It is a gel-like substance where organelles are suspended and where many cellular activities take place.
Yes, fat can be converted to glucose in the body through a process called gluconeogenesis.
any plant or animal fat that is liquid at room temperature is called unsaturated fat
any plant or animal fat that is liquid at room temperature is called unsaturated fat
That is called bile.
The liquid that dissolves fat is called a solvent, such as water, alcohol, or oil. The ability of a substance to dissolve fat is known as lipophilicity.
A fat can be a solid or a liquid. Normally we refer to a liquid fat as an 'oil', but this is for a fatty compound that is liquid at room temperature. All fats can be liquified or solidified, and will still be called 'fats' no matter what.
goose fat
The term for a fat that is liquid at room temperature and does not have the maximum amount of hydrogen is "unsaturated fat." Unsaturated fats have double bonds in their chemical structure, which prevents them from packing tightly together and solidifying.
The green liquid that breaks down large droplets of fat into small droplets of fat is called bile. Bile is produced by the liver and stored in the gallbladder before being released into the small intestine to aid in the digestion and absorption of fats.
Liquid fat becomes solid through a process called solidification or crystallization. When liquid fat is cooled down, the molecules within it slow down and arrange themselves into a more orderly structure, forming a solid. The formation of a solid structure gives fat a solid state at lower temperatures.
the act of turning animal fat into grease is called rendering the fat which is cooking it in a pan until it melts which then that liquid would be the grease
If you're speaking about if there is more solid fat or liquid fat, it is pretty much all solid.
Unsaturated fat is typically liquid at room temperature.