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Definition of Triolein
1. Noun. A naturally occurring glyceride of oleic acid that is found in fats and oils.
Definition of Triolein
1. n. See Olein.
Definition of Triolein
1. Noun. (organic compound) The triglyceride of oleic acid ¹
¹ Source: wiktionary.com
Medical Definition of Triolein
1.
Lexicographical Neighbors of Triolein
Literary usage of Triolein
Below you will find example usage of this term as found in modern and/or classical literature:
1. Hand-book of Chemistry by Leopold Gmelin, Henry Watts (1866)
"... some hours with 5 or С times its weight of oleic acid, or triolein is heated
to 200° with glycerin for 22 hours. Neutral oil of sp. gr. 0'921 at 21°. ..."
2. Intracellular Enzymes: A Course of Lectures Given in the Physiological by Horace Middleton Vernon (1908)
"Synthesis of ethyl butyrate, glycerin triacetate, methyl oleate, mono-olein and
triolein by lipolytic enzymes. Action of organic and inorganic catalysts ..."
3. A Practical Treatise on Animal and Vegetable Fats and Oils: Comprising Both by William Theodore Brannt, Karl Schaedler (1896)
"C,H6'/', is obtained by heating triolein with glycerin to 392° F. It is a neutral
fat of specific gravity 0.921, and commences to crystallize at 50° to 59° ..."
4. The Soap Maker's Handbook of Materials, Processes and Receipts for Every by Carl Deite, Alwin Engelhardt, F. Wiltner (1912)
"paste. When heated above its melting-point it is decomposed into acrolein and a
solid body crystallizable from ether and alcohol. triolein ..."
5. Chemical Technology and Analysis of Oils, Fats and Waxes by Julius Lewkowitsch (1921)
"VI.). In an atmosphere of ozone olein absorbs ozone, and forms the ozonide of
olein (Molinari and Fenaroli ; Harries ; cp. Chap. III.). triolein- ..."
6. A Dictionary of Chemistry and the Allied Branches of Other Sciences by Henry Watts (1871)
"76'2 С and 12'1 H, from the formula C"H"O«).* triolein ... triolein is liquid at
100°. In contact with the air, it gradually turns acid. ..."
7. Text-book of Physiological Chemistry in Thirty Lectures by Emil Abderhalden (1908)
"While triolein and the glycerides of the lower fatty acids constitute the major
part of the vegetable fats, tripalmitin and tristearin predominate in animal ..."
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