https://chem.libretexts.org/Bookshelves/Biological_Chemistry/Chemistry_of_Cooking_(Rodriguez-Velazquez)/03%3A_Fat
3.1: Understanding Fats and Oils
(the texts are from this open textbook)
Fats and oils are organic compounds that, like carbohydrates, are composed of the elements carbon (C), hydrogen (H), and oxygen (O), arranged to form molecules. There are many types of fats and oils and a number of terms and concepts associated with them, which are detailed further here.
One Dollar says: fat, room temperature, solid oil RT, liquid
