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stearin

[ stee-uh-rin, steer-in ]

noun

  1. Chemistry. any of the three glyceryl esters of stearic acid, especially C 3 H 5 (C 1 8 H 3 5 O 2 ) 3 , a soft, white, odorless solid found in many natural fats.
  2. the crude commercial form of stearic acid, used chiefly in the manufacture of candles.


stearin

/ ˈstɪərɪn /

noun

  1. Also calledtristearin a colourless crystalline ester of glycerol and stearic acid, present in fats and used in soap and candles; glycerol tristearate; glycerol trioctadecanoate. Formula: (C 17 H 35 COO) 3 C 3 H 5
  2. another name for stearic acid, esp a commercial grade containing other fatty acids
  3. fat in its solid form
“Collins English Dictionary — Complete & Unabridged” 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012


stearin

/ stēər-ĭn,stîrĭn /

  1. A colorless, odorless, tasteless ester of glycerol and stearic acid found in most animal and vegetable fats and used in the manufacture of soaps, candles, metal polishes, and adhesives. Chemical formula: C 57 H 110 O 6 .
  2. The solid form of fat.


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Word History and Origins

Origin of stearin1

1810–20; < French stéarine < Greek stéar fat, grease + French -ine -ine 2; -in 2
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Word History and Origins

Origin of stearin1

C19: from French stéarine, from Greek stear fat, tallow + -in
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Example Sentences

Lard is very often adulterated with cottonseed oil, cottonseed stearin and beef stearin.

The quantity of stearin to be added is at the rate of half a part to 100 parts of sand.

It contains large quantities of stearin and has a low iodine value, making it a slow drying oil.

It contains a little stearin which begins to be deposited at 9° and is entirely solidified at 0°.

The protein of the yolk is chiefly in the form of ovovitellin, while the fats occur as palmitin, olein, and stearin.

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stearic acidstearo-