Fat

<rdf:RDF>

1. <skos:Concept rdf:about="http://vocab.getty.edu/aat/300013023">

   1. <skos:prefLabel xml:lang="en">fat</skos:prefLabel>

   2. <skos:prefLabel xml:lang="nl">vetten</skos:prefLabel>

   3. <skos:prefLabel xml:lang="es">grasa</skos:prefLabel>

   4. <skos:prefLabel xml:lang="fr">gras</skos:prefLabel>

   5. <skos:prefLabel xml:lang="it">grasso</skos:prefLabel>

   6. <skos:altLabel xml:lang="en">fats</skos:altLabel>

   7. <skos:altLabel xml:lang="nl">vet (fat)</skos:altLabel>

   8. <skos:broader rdf:resource="http://museovirtualfelixcanada.digibis.com//concepts/50750" />

   9. <skos:note xml:lang="en">An ester of a long-chain fatty acid (such as stearic acid or palmitic acid), of plant or animal origin, that is that is nonvolatile, insoluble in water, oily or greasy to the touch, and solid at room temperature. Chemically, fats are identical to animal and vegetable oils, consisting primarily of glycerides, which are esters formed by the reaction of three molecules of fatty acids with one molecule of glycerol. Pure fats are colorless, odorless, tasteless and will float on water. Examples of natural fats are butter, lard and tallow. Fats may be hydrolyzed with an alkali to form soap in a process called saponification. Fats are also used in leather tannage, paints, and protective coatings.</skos:note>

   10. <skos:notation>300013023</skos:notation>

   11. <skos:inScheme rdf:resource="http://museovirtualfelixcanada.digibis.com//schemas/2" />

   </skos:Concept>

</rdf:RDF>