[AS.] The soft, oily part of an animal's body. Carbonaceous foods act both to yield animal heat and to form fat, which is of use to the animal in protecting it from the cold and forming a store of food. Some fats are solid at ordinary temperatures. These include beef suet from the ox, mutton suet from the sheep, lard from the pig, butter from milk, dripping (melted fat from meat). They become liquid when heated, and are chiefly composed of stearin. Liquid fats are commonly called oils, and include olive oil,cod-liver oil,etc. Oils (q.v.) are composed of olein, and contain less hydrogen than solid fats. Fat is lighter than water, and is insoluble in water. Benzole or benzene will dissolve fat, and is much used to remove grease spots from clothing.