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(), n.[See Vat, n.] 1. A large tub, cistern, or vessel; a vat. [Obs.] The fats shall overflow with wine and oil. Joel ii. 24. 2. A measure of quantity, differing for different commodities. [Obs.] Hebert. Fat a.[Compar.Fatter (); superl.Fattest ().] [AS. ftt; akin to D. vet, G. fett, feist, Icel. feitr, Sw. fet, Dan. fed, and perh. to Gr. pi^dax spring, fountain, pidy°ein to gush forth, pi°wn fat, Skr. pi to swell.] 1. Abounding with fat; as: (a) Fleshy; characterized by fatness; plump; corpulent; not lean; as, a fat man; a fat ox. (b) Oily; greasy; unctuous; rich; -- said of food. 2. Exhibiting the qualities of a fat animal; coarse; heavy; gross; dull; stupid. Making our western wits fat and mean. Emerson. Make the heart of this people fat. Is. vi. 10. 3. Fertile; productive; as, a fat soil; a fat pasture. 4. Rich; producing a large income; desirable; as, a fat benefice; a fat office; a fat job. Now parson of Troston, a fat living in Suffolk. Carlyle. 5. Abounding in riches; affluent; fortunate. [Obs.] Persons grown fat and wealthy by long impostures. Swift. 6. (Typog.) Of a character which enables the compositor to make large wages; -- said of matter containing blank, cuts, or Fat (), n. 1. (Physiol. Chem.) An oily liquid or greasy substance making up the main bulk of the adipose tissue of animals, and widely distributed in the seeds of plants. See Adipose tissue, under Adipose. Animal fats are composed mainly of three distinct fats, tristearin, tripalmitin, and triolein, mixed in varying proportions. As olein is liquid at ordinary temperatures, while the other two fats are solid, it follows that the consistency or hardness of fats depends upon the relative proportion of the three individual fats. During the life of an animal, the fat is mainly in a liquid state in the fat cells, owing to the solubility of the two solid fats in the more liquid olein at the body temperature. Chemically, fats are composed of fatty acid, as stearic, palmitic, oleic, etc., united with glyceryl. In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin. In the vegetable kingdom many other fats or glycerides are to be found, as myristin from nut Fat v. t.[imp. & p. p.Fatted (); p. pr. & vb. n.atting ().] [OE. fatten, AS. fttian. See Fat, a., and cf. Fatten.] To make fat; to fatten; to make plump and fleshy with abundant food; as, to fat fowls or sheep. We fat all creatures else to fat us. Shak. Fat v. i.To grow fat, plump, and fleshy. An old ox fats as well, and is as good, as a young one. Mortimer. スポンサード リンク
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