So I've had a number of interesting discoveries of things while studying the last few hundred joyo kanji. As such, I thought it would be good to have a thread dedicated solely to interesting little things we've noticed while studying. If someone were looking for a little inspiration to study that day, they could skim through this thread to get re-inspired. I know sometimes I get fatigued and just don't feel like studying a certain day.
So here is my inaugural contribution:
The difference between 油 and 脂 (both あぶら) in the kitchen is that 油 is the name given to oils/fats that are liquid at room temperature (olive oil, fish oil, etc.). 脂 is the name given to oils/fats that are solid at room temperature (butter, the fat on meats, etc.).
Source:
http://www.mayu-c.net/shokuiku/2007/01/post_19.html
Quote:
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Originally Posted by 食育のスペシャリスト知識と雑学
「油」と「脂」の違い
脂質には油と<脂の２種類があります。
油とは‥…
室温で液体のもの（オリーブ油や魚油など）
脂とは‥…
室温で固体のもの（バターや肉の脂身など）
脂質はいくつかの脂肪酸が組み合わさってできています が
脂肪酸には、主に動物油に多く含まれる「飽和脂肪酸」 と植物油や魚油に多く含まれる
「不飽和脂肪酸」があります。
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