Glycerol
An Illustrated Dictionary of Medicine, Biology and Allied Sciences · 1907 · p. 17
(glis'-er-dl), Glycerin; a substance produced in small quantities in the alcoholic fermentation of sugar. It is prepared exclusively from the fats and oils. It is a thick, colorle syrup, of specific gravity 1.265 at 150 C. It has a pure, sweet taste, hence its name.
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