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(nou) a soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides) (nou) a kind of body tissue containing stored fat that serves as a source of energy; it also cushions and insulates vital organs (nou) excess bodily weight

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Protein and fat available in the food are converted to glucose in the body.

The fat of fowls is oilier and heavier than the fat of pork.

The fat of the land was at their disposal.

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