Hyperonyms
(has_hyperonym)
|
14938907-n:
an oily organic compound insoluble in water but soluble in organic solvents; essential structural component of living cells (along with proteins and carbohydrates)
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Hyponyms
(has_hyponym)
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07672135-n:
oily or greasy matter making up the bulk of fatty tissue in animals and in seeds and other plant tissue
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Hyponyms
(has_hyponym)
|
14787520-n:
any fat obtained from animals
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Hyponyms
(has_hyponym)
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14864731-n:
a yellow-white fat from cocoa beans
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Hyponyms
(has_hyponym)
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14864825-n:
fat lining the abdomen and kidneys in hogs which is used to make lard
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Hyponyms
(has_hyponym)
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14957893-n:
a white fatty substance that forms a medullary sheath around the axis cylinder of some nerve fibers
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Hyponyms
(has_hyponym)
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14994824-n:
a class of fats having long carbon chains with many double bonds unsaturated with hydrogen atoms; used in some margarines; supposedly associated with low blood cholesterol
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Holonyms
(has_holo_madeof)
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05456622-n:
cells composed of fat
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Meronyms
(has_mero_madeof)
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14885369-n:
glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
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Meronyms
(has_mero_part)
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14885088-n:
an ester of glycerol and fatty acids that occurs naturally as fats and fatty oils
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Related
(has_pertainym)
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02853905-a:
of or relating to or composed of fat
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Related
(related_to)
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00991838-a:
containing or composed of fat
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Glosses
(gloss)
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00992432-a:
containing an unusual amount of grease or oil
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Glosses
(gloss)
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05267345-n:
part of an organism consisting of an aggregate of cells having a similar structure and function
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Glosses
(gloss)
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14586258-n:
(chemistry) a substance consisting of two or more substances mixed together (not in fixed proportions and not with chemical bonding)
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Glosses
(gloss)
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14885369-n:
glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
|
Glosses
(gloss)
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14938907-n:
an oily organic compound insoluble in water but soluble in organic solvents; essential structural component of living cells (along with proteins and carbohydrates)
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Glosses
(rgloss)
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00246940-n:
cooking in fat or oil in a pan or griddle
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Glosses
(rgloss)
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00247229-n:
cooking slowly in fat in a closed pot with little moisture
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Glosses
(rgloss)
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00247442-n:
cooking (meat) by dry heat in an oven (usually with fat added)
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Glosses
(rgloss)
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00325328-v:
cook on a hot surface using fat
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Glosses
(rgloss)
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00325777-v:
fry in deep fat
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Glosses
(rgloss)
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00326310-v:
cook by immersing in fat
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Glosses
(rgloss)
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00444975-v:
melt (fat or lard) in order to separate out impurities
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Glosses
(rgloss)
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00447654-v:
dissolve by breaking down the fat of
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Glosses
(rgloss)
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00457569-v:
break up the fat globules of
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Glosses
(rgloss)
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00516294-v:
treat by incorporating fat
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Glosses
(rgloss)
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00616913-a:
cooked by browning in fat and then simmering in a closed container
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Glosses
(rgloss)
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00617422-a:
cooked by frying in fat
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Glosses
(rgloss)
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00618493-a:
fried quickly in a little fat
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Glosses
(rgloss)
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00757634-a:
(of long-chain carbon compounds especially fats) saturated except for one multiple bond
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Glosses
(rgloss)
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00757783-a:
(of long-chain carbon compounds especially fats) having many unsaturated bonds
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Glosses
(rgloss)
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00862591-v:
make a sound like frying fat
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Glosses
(rgloss)
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00991838-a:
containing or composed of fat
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Glosses
(rgloss)
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00992826-a:
(of soap) containing extra unsaponified fat
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Glosses
(rgloss)
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00992955-a:
without fat or fat solids
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Glosses
(rgloss)
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01070321-a:
(used of decomposing oils or fats) having a rank smell or taste usually due to a chemical change or decomposition
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Glosses
(rgloss)
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02558032-a:
of foods that are low in fats and sodium and other ingredients that may foster heart disease
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Glosses
(rgloss)
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02560402-a:
containing plenty of fat, or eggs, or sugar
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Glosses
(rgloss)
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02805283-n:
a tube with a rubber bulb used to take up and release melted fat or gravy in order to moisten roasting meat
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Glosses
(rgloss)
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02853905-a:
of or relating to or composed of fat
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Glosses
(rgloss)
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04229959-n:
a cooking utensil used to skim fat from the surface of liquids
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Glosses
(rgloss)
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05268965-n:
a kind of body tissue containing stored fat that serves as a source of energy; it also cushions and insulates vital organs
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Glosses
(rgloss)
|
05385534-n:
large and complicated reddish-brown glandular organ located in the upper right portion of the abdominal cavity; secretes bile and functions in metabolism of protein and carbohydrate and fat; synthesizes substances involved in the clotting of the blood; synthesizes vitamin A; detoxifies poisonous substances and breaks down worn-out erythrocytes
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Glosses
(rgloss)
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05403849-n:
a milky fluid consisting of lymph and emulsified fats; formed in the small intestine during digestion of ingested fats
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Glosses
(rgloss)
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05406397-n:
a fluid secreted into the duodenum by the pancreas; important for breaking down starches and proteins and fats
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Glosses
(rgloss)
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05406570-n:
a digestive juice secreted by the liver and stored in the gallbladder; aids in the digestion of fats
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Glosses
(rgloss)
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07564101-n:
a diet containing limited amounts of fat and stressing foods high in carbohydrates; used in treatment of some gallbladder conditions
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Glosses
(rgloss)
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07602996-n:
the vegetable fat from the cacao that is extracted from chocolate liquor; the basis for white chocolate
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Glosses
(rgloss)
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07603177-n:
the powdery remains of chocolate liquor after cocoa butter is removed; used in baking and in low fat and low calorie recipes and as a flavoring for ice cream
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Glosses
(rgloss)
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07638676-n:
small cake in the form of a ring or twist or ball or strip fried in deep fat
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Glosses
(rgloss)
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07665146-n:
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
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Glosses
(rgloss)
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07672421-n:
soft white semisolid fat obtained by rendering the fatty tissue of the hog
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Glosses
(rgloss)
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07672583-n:
the intermixture of fat and lean in a cut of meat
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Glosses
(rgloss)
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07672687-n:
fat such as butter or lard used in baked goods
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Glosses
(rgloss)
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07672790-n:
hard fat around the kidneys and loins in beef and sheep
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Glosses
(rgloss)
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07673249-n:
fat that exudes from meat and drips off while it is being roasted or fried
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Glosses
(rgloss)
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07711080-n:
strips of potato fried in deep fat
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Glosses
(rgloss)
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07712559-n:
a thin crisp slice of potato fried in deep fat
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Glosses
(rgloss)
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07755089-n:
powder of ground roasted cacao beans with most of the fat removed
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Glosses
(rgloss)
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07836600-n:
a white sauce of fat, broth, and vegetables (used especially with braised meat)
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Glosses
(rgloss)
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07839478-n:
a mixture of fat and flour heated and used as a basis for sauces
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Glosses
(rgloss)
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07845863-n:
milk with the fat particles broken up and dispersed uniformly so the cream will not rise
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Glosses
(rgloss)
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07846802-n:
milk from which no constituent (such as fat) has been removed
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Glosses
(rgloss)
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07847585-n:
cream with a fat content of 48% or more
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Glosses
(rgloss)
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07848338-n:
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
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Glosses
(rgloss)
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07851443-n:
fresh soft French cheese containing at least 60% fat
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Glosses
(rgloss)
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07851641-n:
fresh soft French cheese containing at least 72% fat
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Glosses
(rgloss)
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07866277-n:
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
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Glosses
(rgloss)
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09843200-n:
a cook who bastes roasting meat with melted fat or gravy
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Glosses
(rgloss)
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12593508-n:
semisolid fat from nuts of the cohune palm; used in cooking and soap making
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Glosses
(rgloss)
|
13479169-n:
a metabolic process that breaks down ingested fats into fatty acids and glycerol and then into simpler compounds that can be used by cells of the body
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Glosses
(rgloss)
|
13552858-n:
a chemical reaction in which an ester is heated with an alkali (especially the alkaline hydrolysis of a fat or oil to make soap)
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Glosses
(rgloss)
|
13581598-n:
(chemistry) the amount of free acid present in fat as measured by the milligrams of potassium hydroxide needed to neutralize it
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Glosses
(rgloss)
|
14101568-n:
serious condition in which fat blocks an artery; fat can enter the blood stream after a long bone is fractured or if adipose tissue is injured or as a result of a fatty liver
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Glosses
(rgloss)
|
14116672-n:
yellow discoloration as a result of the accumulation of certain fats (triglycerides) in the liver; can be caused by alcoholic cirrhosis or pregnancy or exposure to certain toxins
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Glosses
(rgloss)
|
14193711-n:
a disorder of lipid metabolism; abnormal levels of certain fats accumulate in the body
|
Glosses
(rgloss)
|
14567956-n:
the presence of greater than normal amounts of fat in the feces which are frothy and foul smelling and floating; a symptom of disorders of fat metabolism and malabsorption syndrome
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Glosses
(rgloss)
|
14775430-n:
a white crystalline peroxide used in bleaching (flour or oils or fats) and as a catalyst for free radical reactions
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Glosses
(rgloss)
|
14787520-n:
any fat obtained from animals
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Glosses
(rgloss)
|
14792146-n:
a fatty acid having a rancid taste; found in butter and other fats and oils
|
Glosses
(rgloss)
|
14798039-n:
a colorless nonflammable liquid used as a solvent for fats and oils; because of its toxicity its use as a cleaning fluid or fire extinguisher has declined
|
Glosses
(rgloss)
|
14864731-n:
a yellow-white fat from cocoa beans
|
Glosses
(rgloss)
|
14864825-n:
fat lining the abdomen and kidneys in hogs which is used to make lard
|
Glosses
(rgloss)
|
14885088-n:
an ester of glycerol and fatty acids that occurs naturally as fats and fatty oils
|
Glosses
(rgloss)
|
14885369-n:
glyceride occurring naturally in animal and vegetable tissues; it consists of three individual fatty acids bound together in a single large molecule; an important energy source forming much of the fat stored by the body
|
Glosses
(rgloss)
|
14885684-n:
a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils
|
Glosses
(rgloss)
|
14926595-n:
a ketone that is an intermediate product of the breakdown of fats in the body; any of three compounds (acetoacetic acid, acetone, and/or beta-hydroxybutyric acid) found in excess in blood and urine of persons with metabolic disorders
|
Glosses
(rgloss)
|
14930476-n:
a crystalline fatty acid occurring as glycerides in natural fats and oils (especially coconut oil and palm-kernel oil)
|
Glosses
(rgloss)
|
14937943-n:
a liquid polyunsaturated fatty acid abundant in plant fats and oils; a fatty acid essential for nutrition; used to make soap
|
Glosses
(rgloss)
|
14938687-n:
an enzyme secreted in the digestive tract that catalyzes the breakdown of fats into individual fatty acids that can be absorbed into the bloodstream
|
Glosses
(rgloss)
|
14958102-n:
a saturated fatty acid occurring naturally in animal and vegetable fats
|
Glosses
(rgloss)
|
14973303-n:
a saturated fatty acid that is the major fat in meat and dairy products
|
Glosses
(rgloss)
|
14973585-n:
a vitamin of the vitamin B complex that performs an important role in the oxidation of fats and carbohydrates and certain amino acids; occurs in many foods
|
Glosses
(rgloss)
|
14994824-n:
a class of fats having long carbon chains with many double bonds unsaturated with hydrogen atoms; used in some margarines; supposedly associated with low blood cholesterol
|
Glosses
(rgloss)
|
15056938-n:
a waxy saturated fatty acid; occurs widely as a glyceride in animal and vegetable fats
|
Glosses
(rgloss)
|
15062641-n:
a waxy fat obtained from certain plants (e.g. bayberry) and used as tallow
|
Glosses
(rgloss)
|
15079656-n:
a naturally occurring glyceride of oleic acid that is found in fats and oils
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