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36 relations: Animal, Blood, Butter, Cattle, Cheese, Chicken, Circulatory system, Dairy, Dripping, Fast food, Fat, Flash point, Lard, Linoleic acid, Lipid, Liquid, Lymph, Mammary gland, Milk, Myristic acid, Oil, Oleic acid, Palmitic acid, Palmitoleic acid, Pet food, Pig, Rendering (animal products), Room temperature, Schmaltz, Smoke point, Stearic acid, Suet, Tallow, Triglyceride, Vegetable oil, Western pattern diet.
Animal
Animals are multicellular eukaryotic organisms that form the biological kingdom Animalia.
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Blood
Blood is a body fluid in humans and other animals that delivers necessary substances such as nutrients and oxygen to the cells and transports metabolic waste products away from those same cells.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Cattle
Cattle—colloquially cows—are the most common type of large domesticated ungulates.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Chicken
The chicken (Gallus gallus domesticus) is a type of domesticated fowl, a subspecies of the red junglefowl.
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Circulatory system
The circulatory system, also called the cardiovascular system or the vascular system, is an organ system that permits blood to circulate and transport nutrients (such as amino acids and electrolytes), oxygen, carbon dioxide, hormones, and blood cells to and from the cells in the body to provide nourishment and help in fighting diseases, stabilize temperature and pH, and maintain homeostasis.
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Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or goats, but also from buffaloes, sheep, horses, or camels – for human consumption.
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Dripping
Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses.
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Fast food
Fast food is a mass-produced food that is typically prepared and served quicker than traditional foods.
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Fat
Fat is one of the three main macronutrients, along with carbohydrate and protein.
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Flash point
The flash point of a volatile material is the lowest temperature at which vapours of the material will ignite, when given an ignition source.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Linoleic acid
Linoleic acid (LA), a carboxylic acid, is a polyunsaturated omega-6 fatty acid, an 18-carbon chain with two double bonds in cis configuration.
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Lipid
In biology and biochemistry, a lipid is a biomolecule that is soluble in nonpolar solvents.
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Liquid
A liquid is a nearly incompressible fluid that conforms to the shape of its container but retains a (nearly) constant volume independent of pressure.
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Lymph
Lymph is the fluid that circulates throughout the lymphatic system.
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Mammary gland
A mammary gland is an exocrine gland in mammals that produces milk to feed young offspring.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Myristic acid
Myristic acid (IUPAC systematic name: 1-tetradecanoic acid) is a common saturated fatty acid with the molecular formula CH3(CH2)12COOH.
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Oil
An oil is any nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (does not mix with water, literally "water fearing") and lipophilic (mixes with other oils, literally "fat loving").
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Oleic acid
Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils.
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Palmitic acid
Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is the most common saturated fatty acid found in animals, plants and microorganisms.
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Palmitoleic acid
Palmitoleic acid, or (9Z)-hexadec-9-enoic acid, is an omega-7 monounsaturated fatty acid with the formula CH3(CH2)5CH.
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Pet food
Pet food is plant or animal material intended for consumption by pets.
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Pig
A pig is any of the animals in the genus Sus, within the even-toed ungulate family Suidae.
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Rendering (animal products)
Rendering is a process that converts waste animal tissue into stable, usable materials.
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Room temperature
Colloquially, room temperature is the range of air temperatures that most people prefer for indoor settings, which feel comfortable when wearing typical indoor clothing.
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Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine.
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Smoke point
The smoke point also known as burning point of an oil or fat is the temperature at which, under specific and defined conditions, it begins to produce a continuous bluish smoke that becomes clearly visible.
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Stearic acid
Stearic acid is a saturated fatty acid with an 18-carbon chain and has the IUPAC name octadecanoic acid.
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Suet
Suet is the raw, hard fat of beef or mutton found around the loins and kidneys.
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Tallow
Tallow is a rendered form of beef or mutton fat, and is primarily made up of triglycerides.
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Triglyceride
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from tri- and glyceride).
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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Western pattern diet
The Western pattern diet or Standard American Diet (SAD) is a modern dietary pattern that is generally characterized by high intakes of red and processed meat, butter, fried foods, high-fat dairy products, eggs, refined grains, potatoes, and high-sugar drinks.
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References
[1] https://en.wikipedia.org/wiki/Animal_fat
