STEARIN n.
lso 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 a…
STEREOSCOPE n.
An optical instrument for giving to pictures the appearance of solid forms, as seen in nature. It combines in one, through a bending of the rays of light, two pictures, taken for the purpose from points of view a little way apart. It is furnished with two eyeglasses, and by refraction or reflection the pictures are sup…