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itic acid being united to one molecule of glyceryl, and hence it is technically called tripalmitin, or glyceryl tripalmitate.

See Palmitin.

d margaric acid, but now known to be simply a mixture or combination of tristearin and teipalmitin.

temperatures below 0° C., found abundantly in both the animal and vegetable kingdoms (see Palmitin). It dissolves solid fats, especially at 30-40° C. Chemically, olein is a glyceride of oleic acid; and, as three molecules of the acid are united to one molecule of glyceryl to form the fat, it is technically known as tri…

greater portion of the solid fat, or stearin, being left behind. It is mixture of olein, palmitin, and a little stearin.

tion of the solid fat or stearin, by crystallization. It is mainly a mixture of olein and palmitin with some little stearin.

Pertaining to, or obtained from, palmitin or palm oil; as, palmitic acid, a white crystalline body belonging to the fatty acid series. It is readily soluble in hot alcohol, and melts to a liquid oil at 62º C.