Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The triglyceride, C51H98O6, of palmitic acid, found in palm oil and animal fats and used to manufacture soap.
from The Century Dictionary.
- noun The principal solid ingredient of palm-oil, C3H5(C16H31O2)3, a solid colorless crystalline substance, melting at about 45°C.: it is the triglyceride of palmitic acid. Also
palmine .
from the GNU version of the Collaborative International Dictionary of English.
- noun (Physiol. Chem.) A solid crystallizable fat, found abundantly in animals and in vegetables. It occurs mixed with stearin and olein in the fat of animal tissues, with olein and butyrin in butter, with olein in olive oil, etc. Chemically, it is a glyceride of palmitic acid, three molecules of palmitic acid being united to one molecule of glyceryl, and hence it is technically called
tripalmitin , orglyceryl tripalmitate .
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun organic chemistry A solid
crystallizable fat , found inanimal andvegetable tissues , that is aglyceride ofpalmitic acid , threemolecules of palmitic acid being united to one molecule ofglyceryl .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun an ester of glycerol and palmitic acid
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
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Examples
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All fats can be separated into glycerol and a fatty acid, glycerol or glycerine being common constituents, while each fat yields its own characteristic acid, as stearin, stearic acid; palmitin, palmitic acid; and olein, oleic acid.
Human Foods and Their Nutritive Value Harry Snyder
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~ Butter fat consists principally of olein, palmitin, and stearin.
An Elementary Study of Chemistry William McPherson
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The presence of stearin and palmitin, which are solid at the ordinary temperature, gives firmness to
The Handbook of Soap Manufacture H. A. Appleton
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Stearin and palmitin are hard fats, crystalline in structure, and with a high melting point, while olein is
Human Foods and Their Nutritive Value Harry Snyder
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CH_ {2} OOC_ {16} H_ {31} CH_ {2} OH palmitin sodium sodium glycerol hydroxide palmitate
The Handbook of Soap Manufacture H. A. Appleton
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It has been prepared synthetically by heating glycerol and oleic acid together, and may be obtained by submitting olive oil to a low temperature for several days, when the liquid portion may be further deprived of any traces of stearin and palmitin by dissolving in alcohol.
The Handbook of Soap Manufacture H. A. Appleton
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Of the above the most important from a soap-maker's point of view are stearin, palmitin, olein and laurin, as these predominate in the fats and oils generally used in that industry.
The Handbook of Soap Manufacture H. A. Appleton
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The reactions with stearin and palmitin (of which tallow chiefly consists) and with olein (found largely in olive and cotton-seed oils) are as follows: --
The Handbook of Soap Manufacture H. A. Appleton
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After melting and solidifying, palmitin shows no crystalline fracture; when heated to 46° C. it melts to a liquid which becomes solid on further heating, again liquefying when 61. 7° C. is reached, and becoming cloudy, with separation of crystalline particles.
The Handbook of Soap Manufacture H. A. Appleton
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As found in food materials, it is a mechanical mixture of various fats, among which are stearin, palmitin, and olein.
Human Foods and Their Nutritive Value Harry Snyder
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