脂質

• 読み: ししつ
• ローマ字: shishitsu
• 漢字の分解: 脂 (shi) — fat, grease | 質 (shitsu) — substance, matter
• 発音: /ɕi.ɕi.tsɯ/

意味

Lipid; fat. A class of organic molecules including fats, oils, and waxes that are insoluble in water.

Used in biochemistry, nutrition science, and medicine. Encompasses triglycerides, phospholipids, and sterols. Key collocations include 脂質代謝 (lipid metabolism), 血中脂質 (blood lipids), and 脂質二重層 (lipid bilayer). High blood lipid levels (高脂血症) are a risk factor for cardiovascular disease.

例文

1. 細胞膜は主に脂質の二重層で構成されており、選択的透過性を持つ。
2. 過剰な脂質の摂取は、動脈硬化のリスクを高めることが知られている。
3. 血液中の脂質濃度を定期的に検査することで、生活習慣病を予防できる。

使い方ガイド

場面: biochemistry, nutrition, medicine, health

トーン: technical

起源と歴史

Compound of 脂 (shi) meaning 'fat, grease' and 質 (shitsu) meaning 'substance, matter'. A translation coined during Meiji-era modernisation of chemistry and biology vocabulary.

文化的背景

時代: Meiji–Modern

世代: Medical and health professionals

社会的背景: Academic and health-conscious