| fat embolism | <orthopaedics> The occurrence of fat globules in the bloodstream following fracture of a long bone, in burns, in childbirth or in association with fatty degeneration of the liver. Symptoms occur when fat globules block vessels within the lung (i.e. Pulmonary embolism) or the cerebral vasculature (i.e. Stroke). Fat embolism after bone fracture generally occurs in the first 3-4 days post fracture and commonly manifests with the signs and symptoms of pulmonary embolism. (27 Sep 1997) |
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| fat emulsions, intravenous | Emulsions of fats or lipids used primarily in parenteral feeding. (12 Dec 1998) |
| fat graft | A free graft of fat. (05 Mar 2000) |
| fat hernia | A hernia in which the tissue protruding out of its normal location is composed only of fat. (05 Mar 2000) |
| fat indigestion | Faecal matter that is frothy, foul-smelling and floats because of a high fat content. A finding that is typical in malabsorption syndromes. (27 Sep 1997) |
| fat metabolism | Oxidation, decomposition, and synthesis of fats in the tissues. (05 Mar 2000) |
| fat necrosis | A condition in which the neutral fats in the cells of adipose tissue are split into fatty acids and glycerol. (12 Dec 1998) |
| fat necrosis tumour | <surgery> Destruction of fat cells in the breast due to trauma or injury that can cause a hard noncancerous lump. (09 Oct 1997) |
| fat-pad | An accumulation of somewhat encapsulated adipose tissue. Synonym: corpus adiposum. (05 Mar 2000) |
| fat soluble | <chemistry> Can be dissolved in fat. Lipid soluble (27 Sep 1997) |
| fat-soluble vitamins | Those vitamin's, soluble in fat solvents (nonpolar solvents) and relatively insoluble in water, marked in chemical structure by the presence of large hydrocarbon moieties in the molecule; e.g., vitamin's A, D, E, K. (05 Mar 2000) |
| fat solvents | Organic liquids notable for their ability to dissolve lipids; usually, but not always, immiscible in water; e.g., diethyl ether, carbon tetrachloride. Synonym: nonpolar solvents. (05 Mar 2000) |
| fat substitutes | Compounds used in food or in food preparation to replace dietary fats. They may be carbohydrate-, protein-, or fat-based. Fat substitutes are usually lower in calories but provide the same texture as fats. (12 Dec 1998) |
| fat tide | An increase in the fat content of blood and lymph following a meal. (05 Mar 2000) |
| unilocular fat | Adipose tissue in which the fat is present in a single droplet within the fat cells. Synonym: white fat. (05 Mar 2000) |