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**voksveta** · 07-30-2012, 01:41 AM

Oh.

White fat is the same white as the fat we're familiar with in the kitchen.
Often (especially in humans) it's yellow, stained by fat-soluble carotenoids (for stock, they may acquire yellow fat through eating grass, and this may be further concentrated with age).

Brown fat is the brown colour of mitochondria, the "power plants" of the cell. The cells are still full of fat, but also full of mitochondria allowing them to "burn" it quickly.

http://micro.magnet.fsu.edu/cells/mi...ochondria.html

07-30-2012, 01:41 AM	#22
voksveta Join Date Oct 2005 Posts 579 Senior Member	Oh. White fat is the same white as the fat we're familiar with in the kitchen. Often (especially in humans) it's yellow, stained by fat-soluble carotenoids (for stock, they may acquire yellow fat through eating grass, and this may be further concentrated with age). Brown fat is the brown colour of mitochondria, the "power plants" of the cell. The cells are still full of fat, but also full of mitochondria allowing them to "burn" it quickly. http://micro.magnet.fsu.edu/cells/mi...ochondria.html
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