>I meant monounsaturates.  Is this a simple terminological issue,
>or is there a real difference between monosaturated fat and
>monounsaturated fat.

        Chemically speaking, a monosaturated fat would be olive oil.  It has one
of its double bonds broken, (saturated).  Unsaturated means none of the
bonds are broken.  The less saturated, the more liquid at room temp.