Stearin

Earlier, similar properties had been found in stearin. ❋ Unknown (1997)

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. ❋ William Saunders (1861)

Tallow (stearin) is a beef fat that is a common component of most soaps. ❋ Unknown (2007)

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. ❋ Unknown (2005)

Colouring can be added (mineral oxides) or water-repellents (2% calcium stearin). ❋ Unknown (1995)

Grease a mold or ovenproof dish with paraffin or stearin and bake for 21/2 hours. ❋ Frank, Anne, 1929-1945 (1991)

CH_ {2} OOC_ {18} H_ {35} CH_ {2} OH stearin milk of lime calcium stearate glycerol ❋ H. A. Appleton (N/A)

Elastic or "india rubber," stearin, gums, vanilla, etc., made up an interesting exhibition of native products. ❋ Louisiana Purchase Exposition Commission (N/A)

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. ❋ H. A. Appleton (N/A)

CH_ {2} OOC_ {18} H_ {35} CH_ {2} OH stearin sodium sodium glycerol hydroxide stearate ❋ H. A. Appleton (N/A)

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. ❋ Harry Snyder (N/A)

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. ❋ H. A. Appleton (N/A)

As found in food materials, it is a mechanical mixture of various fats, among which are stearin, palmitin, and olein. ❋ Harry Snyder (N/A)

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: -- ❋ H. A. Appleton (N/A)

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. ❋ Harry Snyder (N/A)

The amount of lime theoretically necessary to hydrolyse a given quantity of a triglyceride, ignoring for the moment any catalytic influence, can be readily calculated; thus with stearin the reaction may be represented by the equation: -- ❋ H. A. Appleton (N/A)

C. stearin liquefies; with increase of temperature it becomes solid, and again becomes liquid at 71. 6° C. ❋ H. A. Appleton (N/A)

The presence of stearin and palmitin, which are solid at the ordinary temperature, gives firmness to ❋ H. A. Appleton (N/A)