Descriptor in English: | Fats |
Descriptor in Spanish: | Grasas |
Descriptor in Portuguese: | Gorduras |
Descriptor in French: | Matières grasses |
Tree number(s): |
D10.212 |
Scope note: | The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed) |
Annotation: | table fats only or fats "outside the body"; differentiate from LIPIDS ("inside the body" but not body fat which = ADIPOSE TISSUE); do not confuse with DIETARY FATS |
Allowable Qualifiers: |
AD administration & dosage AE adverse effects AG agonists AI antagonists & inhibitors AN analysis CH chemistry CL classification CS chemical synthesis EC economics HI history IM immunology IP isolation & purification ME metabolism PD pharmacology PK pharmacokinetics PO poisoning RE radiation effects SD supply & distribution ST standards TO toxicity TU therapeutic use |
History Note: | /metabolism was FAT METABOLISM see under LIPID METABOLISM 1963-65 |
See also the descriptors: |
Oil and Fat Industry
DeCS |
DeCS UI: | 5327 |
Descriptor UI: | D005223 |
Date Established: | 1960/01/01 |
Date of Entry: | 1999/01/01 |
Revision Date: | 2003/07/09 |
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CHEMICALS AND DRUGS
Lipids [D10]Lipids
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Fats
- Preferred
Concept UI |
M0008257 |
Scope note | The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed) |
Preferred term | Fats |
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