In chemistry, the term fat is used to describe a group of compounds that dissolve in organic solvents. Fats can exist in either solid or liquid form at room temperature. All fats are derived from fatty acids and glycerol. Fat in the body is referred t o as adipose tissue. The human body gets fat from the diet or from synthesis within the body. Dietary fat can be sourced from plant or animal fats. Animal products that contain fat include meats and milk products. Plant fats can be found in nuts, sunflower, and soya beans among others. In the body, excess calories are converted to fat. Broadly, fats can be categorized into unsaturated, saturated and Trans fats. Structurally, saturated fats do not have a double bond between any of its constituent carbon atoms. Most saturated fats are of animal origin and are unhealthy. Unsaturated fats have a double bond between the carbon atoms and are considered healthier. Trans fat, which are unhealthy arise from the partial hydrogenation of fats during food processing and are found in processed foods. In the body, fats are useful for insulation, for production of steroid hormones and absorption of fat soluble vitamins.