Confused and have questions? We’ve got answers. With Chegg Study, you can get step-by-step solutions to your questions from an expert in the field. If you rather get 1:1 study help, try 30 minutes of free online tutoring with Chegg Tutors.

Stearin

From Biology-Online Dictionary | Biology-Online Dictionary
Jump to: navigation, search

stearin

(Science: physiology) One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterised 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.

Origin: Gr. Tallow, suet: cf. F. Stearine.