Stearin

Stearin (stearin)
n.	(?)
Ste"a*rin
[Gr. (?) tallow, suet: cf. F. stéarine.] (Physiol. Chem.)

One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate.

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The dictionary's 1913 edition of the 1900 International, renamed Webster's Revised Unabridged Dictionary, has in modern times been used in various free online resources, as its copyright lapsed and it became public domain.
- Wikipedia

Stearin

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Donations from Outside of the United States

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News: may

The dictionary's 1913 edition of the 1900 International, renamed Webster's Revised Unabridged Dictionary, has in modern times been used in various free online resources, as its copyright lapsed and it became public domain. - Wikipedia

Stearin

Why Donate?

Donate Using PayPal

Donations from Outside of the United States

Donations by Other Methods

News: may

The dictionary's 1913 edition of the 1900 International, renamed Webster's Revised Unabridged Dictionary, has in modern times been used in various free online resources, as its copyright lapsed and it became public domain.
- Wikipedia