from The American Heritage® Dictionary of the English Language, 4th 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Solid fat
- n. The triglyceride of stearic acid
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
from The Century Dictionary and Cyclopedia
- n. An ether or glyceride, C3H5O3(C18H35O2)3, formed by the combination of stearic acid and glycerin.
- n. A popular name for stearic acid as used in making candles.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an ester of glycerol and stearic acid
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.