a. [ Cf. F. stéarique. ] (Physiol. Chem.) Pertaining to, or obtained from, stearin or tallow; resembling tallow. [ 1913 Webster ]
Stearic acid (Chem.), a monobasic fatty acid, obtained in the form of white crystalline scales, soluble in alcohol and ether. It melts to an oily liquid at 69°C. [ 1913 Webster ]
n. [ Gr. ste`ar tallow, suet: cf. F. stéarine. ] (Physiol. Chem.) One of the constituents of animal fats and also of some vegetable fats, as the butter of cacao. It is especially characterized by its solidity, so that when present in considerable quantity it materially increases the hardness, or raises the melting point, of the fat, as in mutton tallow. Chemically, it is a compound of glyceryl with three molecules of stearic acid, and hence is technically called tristearin, or glyceryl tristearate. [ 1913 Webster ]
a. [ Stearic + oleic + -ic. ] (Chem.) Of, pertaining to, or designating, an acid of the acetylene series, isologous with stearic acid, and obtained, as a white crystalline substance, from oleic acid. [ 1913 Webster ]
n. (Chem.) The ketone of stearic acid, obtained as a white crystalline substance, (C17H35)2.CO, by the distillation of calcium stearate. [ 1913 Webster ]
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