STEARIN n.
racterized 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…
STEP v.
ter upon easily or suddenly; as, to step into an estate. -- To step out. (a) (Mil.) To increase the length, but not the rapidity, of the step, extending it to thirty-tree inches. (b) To go out for a short distance or a short time. -- To step short (Mil.), to diminish the length or rapidity of the step according to th…