American Heritage® Dictionary of the English Language, Fourth Edition
- n. A colorless, odorless, tasteless ester of glycerol and stearic acid, C3H5(C18H35O2)3, found in most animal and vegetable fats and used in the manufacture of soaps, candles, and adhesives and for textile sizing. Also called tristearin.
- n. The solid form of fat.
Century Dictionary and Cyclopedia
- n. An ether or glyceride, C3H5O3(C18H35O2)3, formed by the combination of stearic acid and glycerin. When crystallized it forms white pearly scales, soft to the touch but not greasy, and odorless and tasteless when pure. It is insoluble in water, but soluble in hot alcohol and ether. When treated with superheated steam it is separated into stearic acid and glycerin, and when boiled with alkalis is saponified—that is, the stearic acid combines with the alkali, forming soap, and glycerin is separated. When melted it resembles wax. There are three stearins, which may all be regarded as derivatives of glycerin in which one, two, or three OH groups are replaced by the radical stearyl. Natural stearin is the tristearyl derivative of glycerin. It is the chief ingredient in suet, tallow, and the harder fats, and may be prepared by repeated solution in ether and crystallization. Candle-pitch, chandlers' gum, or residuary gum, used in the manufacture of roofing-cements, is a by-product of this manufacture.
- n. A popular name for stearic acid as used in making candles.
GNU Webster's 1913
- n. (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.
- n. an ester of glycerol and stearic acid
- From French stéarine, from Ancient Greek στέαρ (stéar, "fat"). (Wiktionary)
- French stéarine : Greek stear, tallow; + French -ine, -in. (American Heritage® Dictionary of the English Language, Fourth Edition)
“Earlier, similar properties had been found in stearin.”
“An oil is produced by pressing the white kernel of the nut which is used for cooking when fresh, and by pressure affords stearin, which is made into candles, the liquid being used for lamps.”
“Tallow (stearin) is a beef fat that is a common component of most soaps.”
“Harding would only have had at his disposal sulphuric acid, but by heating this acid with the neutral fatty bodies he could separate the glycerine; then from this new combination, he easily separated the olein, the margarin, and the stearin, by employing boiling water.”
“Colouring can be added (mineral oxides) or water-repellents (2% calcium stearin).”
“Grease a mold or ovenproof dish with paraffin or stearin and bake for 21/2 hours.”
“Elastic or "india rubber," stearin, gums, vanilla, etc., made up an interesting exhibition of native products.”
“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.”
“As found in food materials, it is a mechanical mixture of various fats, among which are stearin, palmitin, and olein.”
“Lard is composed of the three fats, olein, stearin, and palmatin, and has a number of characteristic physical properties, as specific gravity, melting point, iodine absorption number, as well as behavior with various reagents, and these enable the mixing of other fats with lard to be readily detected.”
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