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   Doc ID56202
OwnerAntonio A.GroupDS 414 Ruminant Nutrition
Created2015-09-13 12:28:05Updated2020-08-30 15:31:31
SitesDS 414 Ruminant Nutrition, DS 825 Ruminant Nutrition Physiology
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