Loss of bone length after a fracture, as a result of malunion or pronounced bony angulation.
The term “fat” refers to any type of solid or liquid substance that is added to pastry, dough, or batter. Some of the most frequently used types of fat include hydrogenated vegetable fats (which are sold as white, creamy solids under various brand names), liquid vegetable fats like corn oil, lard, butter, and margarine.
Shortening, the fat utilized in doughs, cake mixtures, and similar preparations, derives its name from its ability to make the mixture “short” or tender. It encompasses a range of fats and oils, including butter, bacon drippings, lard, margarine, and nut oils.