OSMOSE n.
The tendency in fluids to mix, or become equably diffused, when in contact. It was first observed between fluids of differing densities, and as taking place through a membrane or an intervening porous structure. The more rapid flow from the thinner to the thicker fluid was then called endosmose, and the opposite, slowe…
PALMITIN n.
A solid crystallizable fat, found abundantly in animals and in vegetables. It occurs mixed with stearin and olein in the fat of animal tissues, with olein and butyrin in butter, with olein in olive oil, etc. Chemically, it is a glyceride of palmitic acid, three molecules of palmitic acid being united to one molecule of…
PARAFFIN; PARAFFINE n.
agents. It was formerly regarded as a definite compound, but is now known to be a complex mixture of several higher hydrocarbons of the methane or marsh-gas series; hence, by extension, any substance, whether solid, liquid, or gaseous, of the same chemical series; thus coal gas and kerosene consist largely of paraffins…
PEMMICAN n.
Meat, without the fat, cut in thin slices, dried in the sun, pounded, then mixed with melted fat and sometimes dried fruit, and compressed into cakes or in bags. It contains much nutriment in small compass, and is of great use in long voyages of exploration.