FATS
Noun
fats
plural of fat
Anagrams
• AT&SF, ATFs, ATSF, FAST, FTAs, Fast, SAFT, TAFs, afts, fast, tafs
Source: Wiktionary
FAT
Fat, n. Etym: [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.] Etym: [AS. fætt; 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.)
Definition: Of a character which enables the compositor to make large
wages; -- said of matter containing blank, cuts, or many leads, etc.;
as, a fat take; a fat page. Fat lute, a mixture of pipe clay and oil
for filling joints.
Fat, n.
1. (Physiol. Chem.)
Definition: 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.
Note: 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 nutmegs, a glyceride of lauric acid in the fat of the bay tree,
etc.
2. The best or richest productions; the best part; as, to live on the
fat of the land.
3. (Typog.)
Definition: Work. containing much blank, or its equivalent, and, therefore,
profitable to the compositor. Fat acid. (Chem.) See Sebacic acid,
under Sebacic.
– Fat series, Fatty series (Chem.), the series of the paraffine
hydrocarbons and their derivatives; the marsh gas or methane series.
– Natural fats (Chem.), the group of oily substances of natural
occurrence, as butter, lard, tallow, etc., as distinguished from
certain fatlike substance of artificial production, as paraffin. Most
natural fats are essentially mixtures of triglycerides of fatty
acids.
Fat, v. t. [imp. & p. p. Fatted; p. pr. & vb. n. atting.] Etym: [OE.
fatten, AS. f. See Fat, a., and cf. Fatten.]
Definition: 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.
Definition: To grow fat, plump, and fleshy.
An old ox fats as well, and is as good, as a young one. Mortimer.
Source: Webster’s Unabridged Dictionary 1913 Edition