Assertion: lipid | /r/HasProperty | solid
Facets:
value: at room temperature
type: LOCATION
value: at the specified temperature
type: TEMPORAL
Source sentences:
text: Although sometimes the term fat is used to describe those lipids that are solid at the specified temperature, whereas the term oil is used to describe those lipids that are liquid at the specified temperature.
text: The solid fat content is defined as the percentage of the total lipid that is solid at a particular temperature, i.e. SFC = 100M solid /M total , where M solid is the mass of the lipid that is solid and M total is the total mass of the lipid in the food.
text: This induces a NMR signal in the sample, whose decay rate depends on whether the lipid is solid or liquid.
text: Although sometimes the term fat is used to describe those lipids that are solid at the specified temperature, whereas the term oil is used to describe those lipids that are liquid at the specified temperature.
text: The solid fat content is defined as the percentage of the total lipid that is solid at a particular temperature, i.e. SFC = 100M solid /M total , where M solid is the mass of the lipid that is solid and M total is the total mass of the lipid in the food.
text: This induces a NMR signal in the sample, whose decay rate depends on whether the lipid is solid or liquid.
text: For example, lipids containing saturated fatty acids are solids at room temperature, whereas lipids containing unsaturated fatty acids are liquids.
text: Oil normally refers to a lipid with short or unsaturated fatty acid chains that is liquid at room temperature, while fat (in the strict sense) specifically refers to lipids that are solids at room temperature – however, fat (in the broad sense) may be used in food science as a synonym for lipid.
text: For example, lipids containing saturated fatty acids are solids at room temperature, whereas lipids containing unsaturated fatty acids are liquids.