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EnglishTHE SCHOLAR'S LEXICON

olein

/oh-lee-in/US // ˈoʊ li ɪn //UK // (ˈəʊlɪɪn) //

油菜花,油菜籽,油脂,油菜籽油

Definitions

n.名词 noun
  1. 1

    Chemistry.

    • : Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C57H104O6, the triglyceride of oleic acid, present in many vegetable oils.
    • : the oily or lower-melting fractions of a fat as distinguished from the solid or higher-melting constituents.

Examples

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

  • Butter fat consists principally of olein, palmitin, and stearin.

  • These are largely mixtures of the ethereal salts known respectively as olein, palmitin, and stearin.

  • Stearin and palmitin are hard fats, crystalline in structure, and with a high melting point, while olein is a liquid.

  • Pure olein, supposing none of the liberated acid to be dissolved in water, would yield 95.7 per cent.

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