STEARIN
\stˈe͡əɹɪn], \stˈeəɹɪn], \s_t_ˈeə_ɹ_ɪ_n]\
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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.
By Oddity Software
By William R. Warner
By James Champlin Fernald
By Willam Alexander Newman Dorland
Word of the day
basidiomycota
- comprises fungi bearing the spores on basidium: Gasteromycetes (puffballs); Tiliomycetes (comprising orders Ustilaginales (smuts) and Uredinales (rusts)); Hymenomycetes (mushrooms; toadstools; agarics; bracket fungi); in some classification systems considered a division of kingdom comprises fungi bearing spores on a basidium; includes Gasteromycetes (puffballs) Tiliomycetes comprising the orders Ustilaginales (smuts) and Uredinales (rusts) Hymenomycetes (mushrooms, toadstools, agarics bracket fungi).