Fat

In nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such compounds, most commonly those that occur in living beings or in food. The term often refers specifically to triglycerides (triple esters of glycerol), that are the main components of vegetable oils and of adipose tissue in animals; or, even more narrowly, to triglycerides that are solid or semisolid at room temperature, thus excluding oils. Fats are one of the three main macronutrient groups in human diet, along with carbohydrates and proteins, and the main components of common food products like milk, butter, tallow, lard, salt pork, and cooking oils. They are a major and dense source of food energy for many animals and play important structural and metabolic functions in most living beings

Quotes

• She’s the kitchen wench, and all grease, and I know not what use to put her to but to make a lamp of her and run from her by her own light. I warrant her rags and the tallow in them will burn a Poland winter. If she lives till doomsday, she’ll burn a week longer than the whole world.
  • Shakespeare, Comedy of Errors, III, 2, Dromio of Syracuse

• What tempest, I trow, threw this whale, with so many tuns of oil in his belly, ashore at Windsor? How shall I be revenged on him? I think the best way were to entertain him with hope, till the wicked fire of lust have melted him in his own grease.
  • Shakespeare, Merry Wives of Windsor, II, 1, Mistress Ford

• I think the devil will not have me damned, lest the oil that’s in me should set hell on fire; he would never else cross me thus.
  • Shakespeare, Merry Wives of Windsor, V, 5, Falstaff