Difference between Fats and Gross

FATS vs GROSS: NOUN

Plural form of fat.
A kind of body tissue containing stored fat that serves as a source of energy; adipose tissue also cushions and insulates vital organs
A soft greasy substance occurring in organic tissue and consisting of a mixture of lipids (mostly triglycerides)
Excess bodily weight

The entire amount of income before any deductions are made
In the bulk, or the undivided whole; all parts taken together.
Twelve dozen
The entire body or amount, as of income, before necessary deductions have been made.
A group of 144 items; 12 dozen.
The main body; the chief part; the bulk; the mass: now chiefly or only in the phrase in gross or in the gross (which see, below).
A unit of tale, consisting of twelve dozen, or 144. It never has the plural form: as, five gross or ten gross.
Thick soft food, such as porridge, etc. Halliwell.
The main body; the chief part, bulk, or mass.
The number of twelve dozen; twelve times twelve
An advowson belonging to a person, and not to a manor.
Twelve gross; one hundred and forty-four dozen.
By the quantity; at wholesale.
See under Common, n.

The total of the receipts, before they are diminished by any deduction, as for expenses; -- distinguished from net profits.
The total weight of merchandise or goods, without deduction for tare, tret, or waste; -- distinguished from neat weight, or net weight.
Repellently fat
Of general aspects or broad distinctions
Visible to the naked eye (especially of rocks and anatomical features)
Conspicuously and tastelessly indecent
That kind of average which falls upon the gross or entire amount of ship, cargo, and freight; -- commonly called general average.
On a large scale; not fine or detailed.
Overweight; corpulent.
Disgusting or offensive.
Brutishly coarse, as in behavior; crude.
So obvious or conspicuous as to cause or heighten offense: : flagrant.
Unmitigated in any way; utter.
Exclusive of deductions; total: : whole.
Conspicuously and outrageously bad or reprehensible
Broad; general.
Not easily aroused or excited; not sensitive in perception or feeling; dull; witless.
Coarse; rough; not fine or delicate.
Great; large; bulky; fat; of huge size; excessively large.
The loan of money upon bottomry, i. e., on a mortgage of a ship.
Expressing, or originating in, animal or sensual appetites; hence, coarse, vulgar, low, obscene, or impure.
Before any deductions
Disgusting; repulsive; highly offensive.
Thick; dense; not attenuated.
Great; palpable; serious; vagrant; shameful
Whole; entire; total; without deduction; ; -- opposed to net.

After large game: as, to fly gross: said of a hawk.
To engross.
Great; large; big; bulky.
Unusually large or plump, as from coarse growth or fatness: applied to plants or animals, and implying in men excessive or repulsive fatness.
Coarse in texture or form; coarse in taste, or as related to any of the senses; not fine or delicate.
Coarse in a moral sense; vulgar; indelicate; broad: applied to either persons or things.
Remarkably glaring or reprehensible; enormous; shameful; flagrant: as, a gross mistake; gross injustice.
Thick; dense; not attenuated; not refined or pure: as, a gross medium; gross air; gross elements.
Not acute or sensitive in perception, apprehension, or feeling; stupid; dull.
Whole; entire; total; specifically, without deduction, as for charges or waste material; without allowance of tare and tret: opposed to net: as, the gross sum or amount; gross profits, income, or weight.
General; not entering into detail.
Relatively large; specifically, visible to the naked eye; megascopic; not microscopic.
Lacking fine distinctions or detail
Without qualification
Without qualification; used informally as (often pejorative) intensifiers

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

Crude, Obvious, Fat, Pure, Glaring, Vulgar, Utter, Arrant, Overall, Unmitigated, Flagrant, Receipts, Revenue, Egregious, Total

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

Crude, Obvious, Fat, Pure, Glaring, Vulgar, Utter, Arrant, Overall, Unmitigated, Flagrant, Receipts, Revenue, Egregious, Total

Search for foods low in saturated fats and trans fats.
The skinny on fats: Saturated, unsaturated, and trans fats.
Replace saturated fats in your diet with unsaturated fats.
Remove bad fats and replace them with good fats.
Use liquid fats for cooking instead of solid fats.
Saturated fats and trans fats are harmful fats that can cause heart disease, stroke, and other serious health problems.
The American Heart Association recommends limiting saturated fats, avoiding trans fats and choosing predominately mono and polyunsaturated fats.
Resist saturated fats, the fats in beef, pork, lamb, sausage, margarine, solid shortenings, fats in dairy products.
Unsaturated fats are classified as either monounsaturated fats or polyunsaturated fats.
Unsaturated Fats, Saturated Fats and Trans Fats: Most of the fat that you eat should come from unsaturated sources: polyunsaturated fats and monounsaturated fats.

Gross weight cannot be increased or additional gross weight purchased until the application for certificate of ownership is processed.
Total income subject to the fee based on gross receipts includes gross income as defined by CA Rev.
CONVENTIONAL GROSS RETURNS VERSUS ORGANIC GROSS RETURNS, DAIRY Source: FINBIN Database.
We define cash gross margins as cash gross profit divided by revenues.
Gross receipts, minus refunds, allowances and the cost of goods sold gives you your gross profit.
Contributions to Percent Change in Real Gross Domestic Product: Government Gross Investment: State and Local.
Gross margin is gross profit expressed as a percentage of revenue.
What are the Differences between Gross Sales and Gross Receipts?
Gross margin is gross profit divided by revenue.
Gross margin Calculated as gross profit divided by gross revenue.

What vitamins release energy from carbohydrates and fats?
Do trans-unsaturated fats affect membrane fluidity?
Does'no trans fats'really mean there are no trans fats?
Why do unsaturated fats have a lower melting point than saturated fats?
Which characteristic is observed more frequently in animal fats than vegetable fats?
What are the similarities between animal fats and plant fats?
Why are unsaturated fats more digestible than saturated fats?
How can unsaturated fats be made into saturated fats?
How do you replace unhealthy fats with healthy fats?
Should you switch from saturated fats to polyunsaturated fats?