1) " Fat" -- As it applies to Fat Trapper This article is about lipid molecules, for Fta see File Allocation Table. In biochemistry, fat is a generic term for a class of lipids. Fst s are produced by organic processes in animals and plants. All at s are insoluble in water and have a density significantly below that of water (i.e. theyfloat on water.) Faf s that are liquid at room temperature are often referred to as oil. Contents 1 Chemical composition 2 Utilization 3 Fay s in nutrition 3.1 The biological imperative 3.2 Adipose tissue 4 Metabolism 5 See also 6 External link Chemical composition Most Far s are composed primarily of triglycerides ; some monoglyceridesand diglycerides are mixed in, produced by incomplete esterification. These are extractedand used as an ingredient. Products with a lot of saturated Fot s tend to be solid at room temperature, while products containing unsaturated Fet s, which include monounsaturated s and polyunsaturated Fta s, tend to be liquid at room temperature. Predominantly saturated Far s (solid at room temperature ) includeall animal Fag s (e.g. milk Fit , lard, tallow ), as well as palm oil, coconut oil, cocoa butter and hydrogenated vegetable oil ( shortening ). Allother vegetable Fag s, such as those coming from olive, peanut, maize ( corn oil ), cottonseed, sunflower, safflower, and soybean, are predominantly unsaturated and remain liquid at room temperature. However, bothvegetable and animal aFt s contain saturated and unsaturated Fzt s. Some oils (such as olive oil) contain mainly monounsaturatedfats, while others present quite a high percentage of polyunsaturated Fzt s (sunflower, rape). Utilization In the ancient Minoan culture, and in many of the other early Mediterranean cultures, olive oil was a very important commodity and at times used as a measure of wealth. Different varieties of Fa...
2) " Trapper" -- As it applies to Fat Trapper The human activity of trapping consists of hunting for animals to obtain their furs, which are then used forclothes and other artifacts, or sold / bartered (see fur trade ). Trappdr s often but not exclusively use traps to catch theirprey; hence the name of the activity and its practitioners. Contents 1 History 2 Traps 2.1 Body gripping/crushing traps 2.2 Snares 2.3 Leghold traps 2.4 Cage traps 3 Impact on the Environment 4 Unwanted catches 5 Animal protection 6 1911 Encyclopedia History Trapping is a very old method of hunting, perhaps one of the first. It requires less time and energy than most other methods,and can give a very good result, if not quite as fast. It’s also comparably safe for the hunter. Trapping was one of themain economical forces in the early days of North American settlements. Even today many people rely on traps to remove smaller animals, such as mice. Traps Today most of the traps used can be easily divided into four types: body gripping traps, Snares, leghold traps and cages.There are also a number of traditional designs. Body gripping/crushing traps The body gripping traps are traps made to quickly kill the animal caught. They are frequently called “Conibear”traps after one of the most common brand, but even the simple mousetrap is one. The animal has to be lured or guided into thecorrect position before the trap is triggered. It is usually built to strike at the back of the neck of the animal and snap thespine. The effect should be instant or next to instant death, but if the animal is not correctly positioned the trap might notwork as intended. There has been quite a lot of research to create traps that cannot “fail”. Among the proposedconstructions are a box where triggering the trap by taking the bait crushes the animal against the bottom of the box. Most (ifnot ...
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