Preferred Label : fat;
Definition : 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) [MeSH];
UMLS CUI (RADLEX) : C0015677;
Origin ID : RID1538;
UMLS CUI : C0015677;
Automatic exact mappings (from CISMeF team)
- Currated CISMeF NLP mapping
- Semantic type(s)
- UMLS correspondences (same concept)
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) [MeSH]
