Definitions
Sorry, no definitions found. You may find more data at glycerol.
Etymologies
Sorry, no etymologies found.
Support
Help support Wordnik (and make this page ad-free) by adopting the word Glycerol.
Examples
-
Glycerol is the most common cryoprotectant, followed by sorbitol and erythritol, ribitol, threitol, and sucrose.
Archive 2004-09-01 2004
-
Glycerol is undoubtedly the most prevalent polyol found in insects, but other compounds, such as ethylene glycol, sorbitol, and mannitol are also found in some species.
Archive 2004-09-01 2004
-
Hydrade had an ingredient called Glycerol, which supposedly causes the body to be properly hydrated before water leaves the body in the form of sweat or urine.
Los Angeles Business News - Local Los Angeles News | Los Angeles Business from bizjournals 2009
-
Hydrade had an ingredient called Glycerol, which supposedly causes the body to be properly hydrated before water leaves the body in the form of sweat or urine.
Los Angeles Business News - Local Los Angeles News | Los Angeles Business from bizjournals 2009
-
Hydrade had an ingredient called Glycerol, which supposedly causes the body to be properly hydrated before water leaves the body in the form of sweat or urine.
San Antonio Business News - Local San Antonio News | The San Antonio Business Journal 2009
-
Hydrade had an ingredient called Glycerol, which supposedly causes the body to be properly hydrated before water leaves the body in the form of sweat or urine.
Dallas Business News - Local Dallas News | Dallas Business Journal 2009
-
"Glycerol ester of wood rosin" is indeed a funny sounding ingredient, but at no more than 100 ppm I don't know that it's much to be concerned about.
Wood in my Lemonade? Fer 2007
-
Glycerol is a short 3-carbon chain that acts as a common frame to which three fatty acids can attach themselves.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Glycerol and Fatty Acids Though they contain traces of other lipids, natural fats and oils are triglycerides, a combination of three fatty acid molecules with one molecule of glycerol.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
-
Glycerol is a short 3-carbon chain that acts as a common frame to which three fatty acids can attach themselves.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
Comments
Log in or sign up to get involved in the conversation. It's quick and easy.