stearinery

[Eng. stearin (e): -ery.] The proce of making stearine from animal or vegetable fats; the manufacture of stearin or stearine products. ste-ar-o-chlör-hy-drin, s. [Eng. stearo(ne); chlorhydr (ic ), and suff. -in.] (C1 HO ste-ar-oc-on-ōte, subst. [Pref. stearo-, and Gr. kon is powder.] Chem.: Couerbe's name for a yellow-brown pulverulent fat which he extracted from the brain. It is insoluble in alcohol and ether, except in the presence of fixed oils, in which case it di olves in ether. IMG:content-0256.png:[blocks in formation] } Glucic stearate. Formed when stearin and anhydrous glucose are heated to 120° for fifty or sixty hours. It is obtained in microscopic granules, or as a white fusible ma , is neutral, and a umes with oil of vitriol a reddish color, changing to violet and black. ste-ar-o-lâu-rět-In, s . [Pref. stearo- ; English laur ( in ), and ret in .] Chem.: Grosourdi's name for the solid fat which separates on standing at +10° from the oil obtained by warm pre ure from the pericarp of bay-berries. It crystallizes in warty ma es but has not been further examined. ste-ar-o-lâu-rin, s. [Pref. stearo-, and Eng. laurin.] Chem: Grosourdi's name for a fat, deposited on standing at +6° from the oil obtained by warm pre ure from the shelled seeds of the bay-berry. It forms a yellowish white ma .