### molecule | fat:

Saturated fat
* Most saturated Fats are oF animal origin like meat, dairy and eggs.
* Most saturated fats raise blood cholesterol
  - tend to be solid at room temperature, with the exception of tropical oils
* Saturated Fats are as bad or worse than dietary cholesterol.
* Some saturated fats are lard, coconut oil, palm oil, cream and butter.
* are a kind of fat
  - mixed bag, and some are worse than others
  - among the most common fats in our diet
* are animal fats and are found mostly in meat and dairy products, such as butter
  - other fats that are hard at room temperature
  - any fats that is solid at room temperature, which includes things like margarine
  - bad for people
  - found in foods such as whole milk, butter, ice cream, and fatty red meat
  - from animal products
* are generally of animal origin and are solid at room temperature
  - hardest on our hearts
  - high in cholesterol
  - in the category of hydrogenated or partially hydrogenated vegetable oils
  - just one piece of the puzzle
  - less healthy than polyunsaturated and monounsaturated fats
  - likely of animal origin like whole milk, cream, butter, cheese meat, fat, etc
  - linear, meaning their structure is straight
  - liquid at room temperature because they lack double bonds in their carbon chain
* are mainly fats found in animal products such as high-fat dairy and meats
  - of animal origin and unsaturated fats are found mostly in plant products
  - more solid and have a chemical structure that is more tightly packed
  - much harder to break down than unsaturated fats
  - nearly always from animal foods
  - often high in foods that are high in cholesterol
  - one type of fat
  - prominent in lard and red meats
  - solid and unsaturated fats are liquid at room temperature
* are solid at room temperature and come chiefly from animal food products
  - tend to raise blood cholesterol
* are the BAD fats
  - biggest culprit when it comes to heart disease
  - cause of many illnesses like heart disease, and cancer, so beware
  - kind usually found in meat and dairy products
  - main dietary culprits behind heart disease
  - most chemically stable
  - ones most associated with increased risk of heart disease
* are the ones that are chiefly responsible for raising blood cholesterol levels
  - increase the risk of heart disease
  - type to avoid
  - triglycerides that have two hydrogen on each carbon atom
  - typically solid at room temperature
* are usually solid at room temperature, and get harder when chilled
  - fats at room temperature, while unsaturated fats tend to be oils
  - or almost solid at room temperature
* can also lessen calcium absorption
  - be a contributing factor in heart disease
* have a higher melting point and less potential to become rancid
  - virtually no biological purpose
* is animal fat.
* seem to raise blood cholesterol levels, so that's why many choose margarine instead.
* used in processed foods can lead to high cholesterol.
+ Saturated fat, Health: Lipids
  * Saturated fats are a kind of fat. Saturated fats are bad for people. They can raise cholesterol in the heart and may give people a heart attack if they have too much saturated fat.

Solid fat
* have very saturated carbons in the fatty acid portion of the lipid molecule.
* seems to produce a touch darker biodiesel.