|—n , pl -noes|
|1.||a small rectangular block used in dominoes, divided on one side into two equal areas, each of which is either blank or marked with from one to six dots|
|2.||(modifier) exhibiting the domino effect: a domino pattern of takeovers|
|[C19: from French, from Italian, perhaps from domino! master, said by the winner]|
|1.||See also oil any of a class of naturally occurring soft greasy solids that are esters of glycerol and certain fatty acids. They are present in some plants and in the adipose tissue of animals, forming a reserve energy source, and are used in making soap and paint and in the food industry|
|2.||vegetable or animal tissue containing fatRelated: adipose, lipoid, stearic|
|3.||corpulence, obesity, or plumpness|
|4.||the best or richest part of something|
|5.||a part in a play that gives an actor a good opportunity to show his talents|
|6.||slang chew the fat|
|a. to argue over a point|
|b. to talk idly; gossip|
|7.||the fat is in the fire an irrevocable action has been taken, esp one from which dire consequences are expected|
|8.||the fat of the land the best that is obtainable|
|—adj , fatter, fattest|
|9.||having much or too much flesh or fat|
|10.||consisting of or containing fat; greasy: fat pork|
|11.||profitable; lucrative: a fat year|
|12.||affording great opportunities: a fat part in the play|
|13.||fertile or productive: a fat land|
|14.||thick, broad, or extended: a fat log of wood|
|15.||having a high content of a particular material or ingredient, such as resin in wood or oil in paint|
|16.||plentifully supplied: a fat larder|
|17.||slang empty; stupid: get this into your fat head|
|18.||slang very little or none; minimal (in phrases such as a fat chance, a fat lot of good, etc)|
|—vb , fatter, fattest, fats, fatting, fatted|
|19.||to make or become fat; fatten|
|Related: adipose, lipoid, stearic|
|[Old English fǣtt, past participle of fǣtan to cram; related to Old Norse feita, Old High German feizen to fatten; compare Gothic fētjan to adorn]|
Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
A mixture of such compounds occurring widely in organic tissue, especially in the adipose tissue of animals and in the seeds, nuts, and fruits of plants.
fat [%PREMIUM_LINK%] (fāt) Pronunciation Key |
Any of a large number of oily compounds that are widely found in plant and animal tissues and serve mainly as a reserve source of energy. In mammals, fat, or adipose tissue, is deposited beneath the skin and around the internal organs, where it also protects and insulates against heat loss. Fat is a necessary, efficient source of energy. An ounce of fat contains more than twice as much stored energy as does an ounce of protein or carbohydrates and is digested more slowly, resulting in the sensation of satiety after eating. It also enhances the taste, aroma, and texture of food. Fats are made chiefly of triglycerides, each molecule of which contains three fatty acids. Dietary fat supplies humans with essential fatty acids, such as linoleic acid and linolenic acid. Fat also regulates cholesterol metabolism and is a precursor of prostaglandins. See more at saturated fat, unsaturated fat.
Organic compounds that serve as a reserve of energy for the body. Fat is stored in the body's fat tissues, which provide support, protection, and insulation for the body and its organs. A balanced diet must include some fats because, in addition to providing energy for the body, they are necessary for the absorption of certain vitamins.
Note: Many people consume too much fat in their diet; this imbalance can contribute to various diseases (such as disorders of the heart). Some fats, called saturated fats, have been found to raise the level of cholesterol in the blood, whereas other fats, called unsaturated fats, may help reduce blood cholesterol levels.
(Heb. heleb) denotes the richest part of the animal, or the fattest of the flock, in the account of Abel's sacrifice (Gen. 4:4). It sometimes denotes the best of any production (Gen. 45:18; Num. 18:12; Ps. 81:16; 147:47). The fat of sacrifices was to be burned (Lev. 3:9-11; 4:8; 7:3; 8:25; Num. 18:17. Comp. Ex. 29:13-22; Lev. 3:3-5). It is used figuratively for a dull, stupid state of mind (Ps 17:10). In Joel 2:24 the word is equivalent to "vat," a vessel. The hebrew word here thus rendered is elsewhere rendered "wine-fat" and "press-fat" (Hag. 2:16; Isa. 63:2).