FAT

1. Ester of glycerol and fatty acids. 2. Organic compound containing carbon, hydrogen and oxygen, but as opposed to the carbohydrates, fats have a ratio of hydrogen to oxygen well above 2:1. Fats, as opposed to oils, are solids at room temperature and usually are of animal origin.




Keywords:FAT   Doc ID:56202
Owner:Antonio A.Group:DS 414 Ruminant Nutrition
Created:2015-09-13 12:28 CDTUpdated:2020-08-30 15:31 CDT
Sites:DS 414 Ruminant Nutrition, DS 825 Ruminant Nutrition Physiology
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