Butterfat

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Butterfat

Butterfat (== Template:IPA ==

The Template:IPA (International Phonetic Alphabet) is a system of phonetic notation based primarily on the Latin alphabet. It was devised by the International Phonetic Association in the late 19th century as a standardized representation of the sounds of spoken language.

Pronunciation

The pronunciation of the term "IPA" is /aɪ piː eɪ/ in English.

Etymology

The term "IPA" is an acronym for the International Phonetic Alphabet. The International Phonetic Association, founded in 1886, created the IPA to provide a single, universal system for the transcription of spoken language.

Related Terms

  • Phonetic notation: A system used to visually represent the sounds of speech. The IPA is one type of phonetic notation.
  • Phonetics: The study of the physical sounds of human speech. It is concerned with the physical properties of speech sounds (phonemes), and the processes of their physiological production, auditory reception, and neurophysiological perception.
  • Phonology: The study of the way sounds function within a particular language or languages. While phonetics concerns the physical production, acoustic transmission and perception of the sounds of speech, phonology describes the way sounds function within a particular language or languages.
  • Transcription (linguistics): The systematic representation of spoken language in written form. The source of the words transcribe and transcription, the term means "to write across" in Latin, and it's the process of converting spoken language into written form. In linguistics, this is often done using the IPA.

External links

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Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski), also known as milkfat, is the fatty portion of milk. Medically, butterfat is significant due to its high concentration of saturated fat, which can contribute to heart disease and other health issues if consumed in excess.

Etymology

The term "butterfat" originates from the words "butter" and "fat". "Butter" comes from the Old English butere, which is derived from the Greek boutyron, meaning "cow cheese". "Fat" comes from the Old English fǣtt, which means "fat, fleshy, plump, obese".

Composition

Butterfat is composed primarily of triglycerides (approximately 98%), with the remainder consisting of phospholipids, monoglycerides, diglycerides, and free fatty acids. The triglycerides are derived from three types of fatty acids: saturated, monounsaturated, and polyunsaturated.

Health Implications

While butterfat is high in saturated fats, it also contains a number of other nutrients, including vitamins A, D, E, and K, as well as the fatty acids linoleic acid and conjugated linoleic acid. However, due to its high saturated fat content, it is recommended to consume butterfat in moderation.

Related Terms

External links

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