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“oleine”
1. The chief constituent of olive oil: Olein occurs in varying amounts in most fixed oils in addition to olive oil.
2. A yellow oily liquid that occurs naturally in most fats; triolein: Oleic is mainly used as a textile lubricant.
3. The liquid part of any fat: Oleic should be distinguished from the solid or higher melting parts of fats.
2. A yellow oily liquid that occurs naturally in most fats; triolein: Oleic is mainly used as a textile lubricant.
3. The liquid part of any fat: Oleic should be distinguished from the solid or higher melting parts of fats.
This entry is located in the following unit:
oleo-, ole-, -oleic, ol-
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