Hyperonyms
(has_hyperonym)
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14740227-n:
any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms
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Hyponyms
(has_hyponym)
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14840342-n:
a monounsaturated fatty acid that has the same structure as oleic acid except that it is a trans fatty acid; the major trans fatty acid in margarine and fried foods
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Holonyms
(has_holo_madeof)
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07672914-n:
a spread made chiefly from vegetable oils and used as a substitute for butter
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Glosses
(gloss)
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00007703-r:
in part; in some degree; not wholly
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Glosses
(gloss)
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00077497-r:
in a commercial manner
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Glosses
(gloss)
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00126264-v:
cause to change; make different; cause a transformation
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Glosses
(gloss)
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00308534-v:
combine or treat with or expose to hydrogen; add hydrogen to the molecule of (an unsaturated organic compound)
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Glosses
(gloss)
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00617422-a:
cooked by frying in fat
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Glosses
(gloss)
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01621555-v:
create or manufacture a man-made product
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Glosses
(gloss)
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05064037-n:
any spatial attributes (especially as defined by outline)
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Glosses
(gloss)
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07612632-n:
any of various soft sweet desserts thickened usually with flour and baked or boiled or steamed
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Glosses
(gloss)
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07622061-n:
foods (like breads and cakes and pastries) that are cooked in an oven
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Glosses
(gloss)
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07672914-n:
a spread made chiefly from vegetable oils and used as a substitute for butter
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Glosses
(gloss)
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07673397-n:
any of a group of liquid edible fats that are obtained from plants
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Glosses
(gloss)
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14740227-n:
any of a class of aliphatic monocarboxylic acids that form part of a lipid molecule and can be derived from fat by hydrolysis; fatty acids are simple molecules built around a series of carbon atoms linked together in a chain of 12 to 22 carbon atoms
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Glosses
(gloss)
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14740915-n:
a fatty acid whose carbon chain can absorb additional hydrogen atoms
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Glosses
(rgloss)
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14840342-n:
a monounsaturated fatty acid that has the same structure as oleic acid except that it is a trans fatty acid; the major trans fatty acid in margarine and fried foods
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