Chicken fat clot is:

# Chicken fat clot is:

A. Postmortem clot

B. Thrombus

C. Infarct

D. None of the above

The correct answer is A. Postmortem clot.

A chicken fat clot is a type of postmortem clot, typically seen in autopsies. It forms after death due to the settling of red blood cells and plasma, creating a layered appearance with a yellowish "chicken fat" layer of plasma and fibrin on top and a darker red blood cell layer below. Unlike a thrombus, which forms in living tissue and can obstruct blood flow, a chicken fat clot occurs post-mortem and is not associated with disease processes like infarction.