What is the difference between animal fat and vegetable fat?
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I forgot the names, but the general idea is that animal fat is much more complex than vegetable fat.  That means that animal fat is much harder to break down and for the most part, your body makes enough of this animal fat already.  When it gets additional it all goes into storage, for example; when you take in cholesterol your body makes most of what it needs for this fat and so the excess gets stuck to the arterial walls.\n\nHDL/LDL high density lipoproteins and low density lipoproteins.  HDLs usually come from animal fat while LDLs usually come from vegetable fat. When the LDLs go through the system they can actually help eliminate excess fats and help recycle them or deliver them for excretion.  Some examples of these LDLs are omega 3 and omega 6 fatty acids which will actually help you lose fat.\n\nFor most diets, the more animal fat you cut out, the healthier you're gonna be.\n\nI liked this question because it helped me realize how much I've forgotten from my nutrition classes.
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Abundant in margarine, shortening, packaged baked goods and French fries to name a few, trans fat is a widely used ingredient for food manufacturers because it is cheap and contributes to increased shelf life. It is listed as "partially hydrogenated vegetable oil" and "vegetable shortening" on product ingredient lists.
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the shape of animal cell can be altered while plant cell have a fixed shape. \nplant cell have cell wall but animal cell have none. \nplant cell have ssap vacoule but animal cell have none  ( if there was one it is really small).\n\nother differences if you would like to know\nthe plant cell nucleus is at one side while the animal cell nuclues is centrally located.\nthe presence of chloroplast in plant cell while animal cell have none.
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Fats are organic compounds that are made up of carbon, hydrogen, and oxygen; they are the most concentrated source of energy in foods. Fats belong to a group of substances called lipids. Fats come in liquid or solid form. All fats are combinations of saturated and unsaturated fatty acids. Fats can be called very saturated or very unsaturated depending on their proportions.\nCholesterol is a sterol (a combination steroid and alcohol) and a lipid found in the cell membranes of all body tissues, and transported in the blood plasma of all animals. It is a soft, waxy substance found in all parts of the body. This includes the nervous system, skin, muscle, liver, intestines, and heart. It is made by the body and also obtained from animal products in the diet.\nPlease see the webpages for more details on Fat and Cholesterol.
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Animal and plant cells share the same basic structures with a few exceptions.  First of all, plant cells are surrounded by a cell wall made of chitin that is extremely important in regulating water levels.  Animals cells have no cell walls.  Plant cells use chloroplast to create their energy, rather than the mitochondria that humans use.  In plant cells, the storage form of glucose is starch, whereas in animal cells it is glucagon.  There are many more small differences, but these three are big ones.
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Mineral oils are long chain hydrocarbons, and do not saponify at all...vegetable oils are esters, so NaOH breaks them down to the Na salt of the carboxylic acid and glycerine (usually).
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The main difference between cod liver oil and fish oil is that cod liver oil is high in vitamin A and D and as the name suggest is extracted from the liver of cod fish.\n\nyou should go for fish oil if you are out in the sun alot.\nbut if you are not or live in a place where its really cold and less sunshine, then you should go for cod liver oil as it will provide you with Vitamin D that you are supposed to have form the sun.\n\nthats the only difference, both contain omega-3 so no worries about that...
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I studied this question myself for the same reason.\nThat is , triglycerides and cholesterol. The challenge is\nto replace meat with veggys that are high in protein.\nThe problem is that protein is made up of 9 critical\namino acids. The absence of any 1 or more, weakens the\neffectiveness of the protein. Meat , or more accurately,\nanimal source, has a complete set of amino acids. Veggys\nare absent a few, but not absent the same ones. By\ncombining certain high protein veggies, each vegetable's\namino acid content compliments the lack in the other. \n Vegetables can be grouped into 1 of 3 types in this regard.\n1) The legumes:  beans, peas, lentils, peanuts\n   (Note : peanuts are not a true nut, they are legumes,\nmore closely related to beans)\n\n2) The grains, seeds and nuts: Wheat(and flour,pasta,bread),\nbarley, oats, sunflower seeds, almonds, walnuts, pecans,\nhazel nuts(all nuts)\n\n3) Special category: Rice and corn\n\nNow the trick is to combine at least 1 item each from\nat least 2 groups. For example, bread and peanut butter\nmake up a complete protein since bread is from group 1)\nand peanut butter is from group 2). Other good and well known combinations are rice & beans, corn and beans,\nmixed nuts with peanuts. Also, if you don't need to be a\npure vegetarian about it, mix a little animal source with\nany 1 group and it completes the protein. A lot of beans with a little bit of ground beef, keeps the triglycerides\nlow and stretches the beef. Another hint is that the\ncholesterol in eggs comes from the yolk. The white is\nalmost pure protein, void of cholesterol and triglycerides\nand it completes the protein of the veggys.
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fat is part of a balanced diet, and most foods you eat will at least contain some fat. The trick is not to go overboard and eat thing like chocolate and McDonalds which are really nothing but fat.
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You see, it's like this.  Cattle eat grass.  Grass is a vegetable.  We eat cattle.  We are eating a vegetarian.  Therefore, we are ALL vegetarians because we are what we eat!
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Ok, there's carbon and hydrogen in all of them, that's the only similarity. They are known collectively as macro-nutrients.\n\nCarbohydrates are basically, oxygen, carbon and hydrogen and they're the bodies primary source of energy. This means that they're the first source of energy used which is why if you eat foods high in simple sugars you get a sugar rush. All carbs metabolize down to glucose, some faster than others.\n\nFats are called lipids. Lipids are very heterogeneous (this means that there's not much similarity between them). Some examples of lipids are steroids, seed oils, pork fat, cholesterol, etc. The main thing in common with them is that they don't mix with water. They are readily stored in fat cells in the form of tryglicerides and are used when carbs are all used up. They also yield the highest per gram amount of energy (it escapes me right now).\n\nIn a chemical sense, fats are lipids derived from animals (saturated, solid at room temperature) and oils are derived from plants and seeds (insaturated with some exceptions, and liquid at room temperature. Insaturated are healthier because they contain HDL which cleans your arteries (prevents artherosclerosis).\n\nProteins are made up of aminoacids, 20 make up the vast amount of human proteins. Enzimes (the most famous being digestive enzimes) are proteins, skin is covered in protein, hair is protein, cilia and flagella are protein, basically EVERYTHING is protein, after water the human body is basically protein. They're only used up as energy when everything else is used up.\n\nWhen athletes eat/drink protein, it's to give them building materials in order to increase the amount of stuff inside their cells which will enable them to produce more energy.
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Initially, natural animal and vegetable oils were used for lubrication where needed.  Remember that many parts had much larger working clearances than what we are accustomed to today, so lubrication was somewhat less of an issue.
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A Vegetable is a plant cultivated for an edible part, such as the root of the beet, the leaf of spinach, or the flower buds of broccoli or cauliflower.\nFollowing that definition, vegetables form part of the Plantae Kingdom, so they DO exist in Biology.
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a fat molecule triacylglycerol
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Saturated fat is fat that consists of triglycerides containing only saturated fatty acids. Saturated fatty acids have no double bonds between the carbon atoms of the fatty acid chain (hence, they are fully saturated with hydrogen atoms).\n\nAn unsaturated fat is a fat or fatty acid in which there is one or more double bond in the fatty acid chain. Fat molecules are monounsaturated if it contains one double bond, and polyunsaturated if it contains more than one double bond. Double bonds, which are sometimes referred to as unsaturated bonds, may be cis or trans.
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whey protein.\nanimal products are easier to absorb and metabolise than vegetable, except for juicy veg. such as celery.
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Neither.  As a chemist who spent 30 years in the fat and oil industry I've seen this battle from all aspects.  Butter is undesirable because it contains many fatty acids that are foreign to the human body.  research has shown that butter contains over 200 fatty acids, including trans fatty acids that arise in the rumen of the cow from bacterial action.  Most margarines are made from partially hydrogenated soybean oil.  This source has come under severe scrutiny because of its trans acid content and also due to the fact it raises serum cholesterol levels.\n\nThe only safe margarines are the recently introduced ones that contain no partially hydrogenated oils.