Difference between Fat and Rotund

FAT vs ROTUND: NOUN

Any of various soft, solid, or semisolid organic compounds constituting the esters of glycerol and fatty acids and their associated organic groups.
A soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)
The ester of glycerol and one, two, or three fatty acids.
A kind of body tissue containing stored fat that serves as a source of energy; adipose tissue also cushions and insulates vital organs
A solidified animal or vegetable oil.
A mixture of such compounds occurring widely in organic tissue, especially in the adipose tissue of animals and in the seeds, nuts, and fruits of plants.
Animal tissue containing such substances.
Obesity; corpulence.
Unnecessary excess.
A large open vessel for water, wine, or other liquids; a tub; a cistern: now usually vat (which see).
A dry measure, generally equal to 9 bushels.
A local Australian term for fat or marketable cattle.
A white or yellowish oily solid substance forming the chief part of the adipose tissue of animals, and also found in plants.
The best or richest part of a thing.
In type-setting, work which for any reason is unusually profitable to the compositor. See fat work, above.
A large tub, cistern, or vessel; a vat.
A measure of quantity, differing for different commodities.
Excess bodily weight

Nautical, broad, as the quarter of a ship.
Abundant in production, or yielding large profits; rich in results or yield; profitable.
Well supplied with what is needful or desired; abounding in comforts; prosperous.
Having or showing, in mind or movement, the qualities of a fat animal; heavy; dull; stupid.
Containing much plastic or unctuous matter; pinguid: said of clay which is free from intermingled sand, and consequently highly plastic; or of lime made from limestone which contains but a small amount (ten per cent. or less) of the ordinary impurities of limestone — silica, alumina, oxid of iron, etc.
Hence Containing much resin; resinous: as, fat pine.
Containing the substance called fat (see II.); containing or consisting of fat, oil, or grease; oily; greasy; unctuous: as, a fat dish; fat cheese.
Having much flesh other than muscle; having an unusual amount of flesh; corpulent; obese: as, a fat man; a fat ox.
To make fat; fatten.
To become fat; grow fat.
In painting, rich; full of color.
Having an (over)abundance of flesh
In leather-manuf, to smear over with a heavy oil.
(idiom) (a fat lot) Very little or none at all.
(idiom) (fat chance) Very little or no chance.
(idiom) (the fat is in the fire) Bad consequences are sure to follow; trouble lies ahead.
(transitive; intransitive verb) To make or become fat; fatten.

In botany and entomology, circumscribed by one unbroken curve, or without angles: as, a rotund leaf or wing.
Round or roundish; spherical or globular; rounded out; convexly protuberant; bulbous: as, a rotund paunch or figure.

Greasy, Pudgy, Corpulent, Sebaceous, Blubber, Tubby, Podgy, Overweight, Plump, Adipose tissue, Obese, Chubby, Fatty tissue, Adipose, Fatty

Podgy, Stocky, Paunchy, Tubby, Chubby, Portly, Pudgy, Round, Full, Rounded, Weighty, Obese, Fat, Orotund, Corpulent

Greasy, Pudgy, Corpulent, Sebaceous, Blubber, Tubby, Podgy, Overweight, Plump, Adipose tissue, Obese, Chubby, Fatty tissue, Adipose, Fatty

Podgy, Stocky, Paunchy, Tubby, Chubby, Portly, Pudgy, Round, Full, Rounded, Weighty, Obese, Fat, Orotund, Corpulent

Most of the fat in cream cheese is saturated fat.
VOLUME of fat, but different body fat PERCENTAGE.
It literally locks the fat in your fat cells.
How should I declare fat and calories from fat?
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Consuming too much fat can not only limit the amount of fat your body burns but increase your fat stores as well.
This is a combination of two different types of fat: essential body fat and storage fat.
Recall that the Nutrition Facts label is only required to show total fat, saturated fat, and fat.
Total body fat includes two types of fat: essential body fat and storage body fat.
Upton says there are several different types of fat, including brown fat, beige fat, white fat, visceral fat, and subcutaneous fat.