脂質

• Reading: ししつ
• Romaji: shishitsu
• Kanji breakdown: 脂 (shi) — fat, grease | 質 (shitsu) — substance, matter
• Pronunciation: /ɕi.ɕi.tsɯ/

Meaning

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.

Examples

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。 The cell membrane is composed mainly of a lipid bilayer and has selective permeability.
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。 It is known that excessive lipid intake increases the risk of arteriosclerosis.
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。 Regularly testing blood lipid levels can help prevent lifestyle-related diseases.

Usage Guide

Context: biochemistry, nutrition, medicine, health

Tone: technical

Origin & History

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.

Cultural Context

Era: Meiji–Modern

Generation: Medical and health professionals

Social background: Academic and health-conscious