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What is the difference between Fat and Oil?

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I'm not real clear on this... think you should check your textbook. "oil" could refer to many things, depending on the context. Crude oil, machine oil, vegetable oil. "Fat" could also be many different things. On people, it refers to a deposit of fatty tissue composed mainly of fat cells. In cooking it refers to oils which are solid at room temperature, such as butter, margarine, lard, or tallow.

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THAnks
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Fat is usually the solid state, however fats can be liquified to an oil base with heat.. Oil is a "general" term, a liquid that has a 'viscosity" and a higher specific gravity then most fluids. .

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Fats cannot be in liquid state.
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Like "crisco" or "lard". The stuff they cook french fries in. We may be wrong in saying it but we call it "fats" when it is a solid and oil when we heat in up to cook i.
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you have studied about saturated or unsaturated.
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they are lipids.
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no
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yes, they are lipids.
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if u study chemistry then u will know about it.
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Chill oil and you get fat. Put some in the freezer now.

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Its chemistry Q.
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thanks
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Actually, cooling oil just gives you cold oil. Oil and fat are chemically different although related.
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you r right.
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chemically they are different
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IF you cool transparent chicken OIL from the pan you get white CHICKEN FAT as a WHITE SOLID (in the fridge) (every cook knows this). Do it yourself and see (as suggested). Some of the heavier cooking oils behave the same way maybe olive and coconut oils. rghurst would know this he/she did the experiment (or test).
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Solidifying oils by cooling does not make them fats. Fats are semi-solid at room temperature. Fats oils and waxes are chemically different. A cook might call chilled oil fat, but its not.
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Similarly, melting fats or waxes by heating them does not make them oils.
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At room temperature fatty compounds form a continuum from oil to fat then to wax. The main difference is in the size of the molecules. The larger the molecule the less liquid it is.

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thanks
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That`s a better clarification. It is not molecule size exactly but molecule length.
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It's more than length. Cross-linking plays a role in the viscosity, but in general you're right: longer lipid molecules are less liquid.
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