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EnglishEdit

 
Structure diagram of stearin
 
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Alternative formsEdit

EtymologyEdit

From French stéarine, from Ancient Greek στέαρ (stéar, fat).

NounEdit

stearin (usually uncountable, plural stearins)

  1. Solid fat.
  2. (organic chemistry) The triglyceride of stearic acid.
    • 1860, Oil, entry in The Penny Cyclopædia of the Society for the Diffusion of Useful Knowledge, Volumes 16: Murillo—Organ, page 415,
      When exposed to the temperature of 32°, it[whale oil] deposits stearin, and the oil separated from the stearin by filtration is soluble in 0.82 of pure alcohol when heated to about 168° Fahr.
    • 1997, Ralph E. Timms, 8: Fractionation, Frank D. Gunstone, Fred B. Padley (editors), Lipid Technologies and Applications, page 217,
      Palmkernel (PK) oil is fractionated in one step to concentrate the triglycerides containing medium-chain fatty acids (lauric and myristic) into a stearin fraction.
    • 2008, Matthew Stein, When Technology Fails, page 411,
      Stearin is a hard, nongreasy substance, an ester of stearic acid, that is mixed with molten tallow at about a 1:9 ratio to make a tallow candle that is harder, burns longer, and does not give off the usual smoke and unpleasant odors of ordinary tallow.

TranslationsEdit

See alsoEdit

AnagramsEdit


Norwegian BokmålEdit

EtymologyEdit

From French stéarine

NounEdit

stearin m (definite singular stearinen)

  1. stearin

ReferencesEdit


Norwegian NynorskEdit

 
Norwegian Nynorsk Wikipedia has an article on:
Wikipedia nn

EtymologyEdit

From French stéarine

NounEdit

stearin m (definite singular stearinen)

  1. stearin

ReferencesEdit


Serbo-CroatianEdit

EtymologyEdit

From French stéarine, from Ancient Greek στέαρ (stéar, fat).

PronunciationEdit

  • IPA(key): /steǎriːn/
  • Hyphenation: ste‧a‧rin

NounEdit

steàrīn m (Cyrillic spelling стеа̀рӣн)

  1. stearin

DeclensionEdit