A natural organic compound that consists of a carboxyl group (oxygen, carbon and hydrogen) attached to a chain of carbon atoms with their associated hydrogen atoms. The chain of carbon atoms may be connected with single bonds, making a 'saturated' fat; or it may contain some double bonds, making an 'unsaturated' fat. The number of carbon and hydrogen atoms in the chain is what determines the qualities of that particular fatty acid. Animal and vegetable fats are made up of various combinations of fatty acids (in sets of three) connected to a glycerol molecule, making them triglycerides.
A process in which an agent causes an organic substance to break down into simpler substances; for example, the anaerobic breakdown of sugar into alcohol.
A slender, threadlike structure that forms animal or plant tissue
A type of cell found in connective tissue that is responsible for the formation of fibers.
Ingredients that dry to form a thin coating on the skin, hair or nails.
A substance, usually liquid, that has been passed through a filter.
Ingredients that impart a flavor or a taste to a product.
The fine edible powder obtained by grinding and sifting cereal grain, usually mostly freed from the bran
Substances that impart an odor to a product.
Spore-bearing structures of non-flowering plants. A plant organ that specializes in producing spores.