Lipid

[lip-id, lahy-pid] /ˈlɪp ɪd, ˈlaɪ pɪd/

noun, Biochemistry.
1.
any of a group of organic compounds that are greasy to the touch, insoluble in water, and soluble in alcohol and ether: lipids comprise the fats and other esters with analogous properties and constitute, with proteins and carbohydrates, the chief structural components of living cells.
/ˈlaɪpɪd; ˈlɪpɪd/
noun
1.
(biochem) any of a large group of organic compounds that are esters of fatty acids (simple lipids, such as fats and waxes) or closely related substances (compound lipids, such as phospholipids): usually insoluble in water but soluble in alcohol and other organic solvents. They are important structural materials in living organisms Former name lipoid
n.

“organic substance of the fat group,” from French lipide, coined 1923 by G. Bertrand from Greek lipos “fat, grease” (see lipo-) + chemical suffix -ide.

lipid lip·id (lĭp’ĭd, lī’pĭd) or lip·ide (lĭp’īd’, lī’pīd’)
n.
Any of a group of organic compounds, including the fats, oils, waxes, sterols, and triglycerides, that are insoluble in water but soluble in common organic solvents, are oily to the touch, and together with carbohydrates and proteins constitute the principal structural material of living cells.
lip·id’ic adj.
lipid
(lĭp’ĭd)
Any of a large group of organic compounds that are oily to the touch and insoluble in water. Lipids include fatty acids, oils, waxes, sterols, and triglycerides. They are a source of stored energy and are a component of cell membranes.