The fats shall overflow with wine and oil. Joel ii. 24.

Making our western wits fat and mean. Emerson.

Make the heart of this people fat. Is. vi. 10.

Now parson of Troston, a fat living in Suffolk. Carlyle.

Persons grown fat and wealthy by long impostures. Swift.

Fat lute, a mixture of pipe clay and oil for filling joints.

* Animal fats are composed mainly of three distinct fats, tristearin, tripalmitin, and triolein, mixed in varying proportions. As olein is liquid at ordinary temperatures, while the other two fats are solid, it follows that the consistency or hardness of fats depends upon the relative proportion of the three individual fats. During the life of an animal, the fat is mainly in a liquid state in the fat cells, owing to the solubility of the two solid fats in the more liquid olein at the body temperature. Chemically, fats are composed of fatty acid, as stearic, palmitic, oleic, etc., united with glyceryl. In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin. In the vegetable kingdom many other fats or glycerides are to be found, as myristin from nutmegs, a glyceride of lauric acid in the fat of the bay tree, etc.

Fat acid. (Chem.) See Sebacic acid, under Sebacic. -- Fat series, Fatty series (Chem.), the series of the paraffine hydrocarbons and their derivatives; the marsh gas or methane series. -- Natural fats (Chem.), the group of oily substances of natural occurrence, as butter, lard, tallow, etc., as distinguished from certain fatlike substance of artificial production, as paraffin. Most natural fats are essentially mixtures of triglycerides of fatty acids.

We fat all creatures else to fat us. Shak.

An old ox fats as well, and is as good, as a young one. Mortimer.