Another method which has been proposed is to run the liquid olein over a series of electrically charged plates, which effects its reduction to stearin.
Of the above the most important from a soap-maker's point of view are stearin, palmitin, olein and laurin, as these predominate in the fats and oils generally used in that industry.
This reaction also occurs with the neutral glycerides of these acids, olein being converted into elaidin, which melts at 32°C.
Obviously, then, we could make money if we could turn soft, unsaturated fats like olein into hard, saturated fats like stearin.
If you figured up the weights from the symbols given above you would find that it takes about one pound of hydrogen to convert a hundred pounds of olein to stearin and the cost is only about one cent a pound.
Lard and butter are higher in olein and palmitin and are consequently semi-solid, while suet and tallow, consisting chiefly of stearin, are much harder than the other food fats.
It is mainly a mixture of olein and palmitin with some little stearin.
Stearin and palmitin prevail in the solid oils and fats, and olein in the liquid oils.
It is known that the olein of the drying oils may be distinguished from the olein of those oils which remain greasy in the air by the first not being convertible into elaidic acid, consequently it does not become solid.
Expression is also frequently had recourse to for the purpose of obtaining solids in a state of purity, as in the expulsion of olein from stearin, water from bicarbonate of soda, &c.
These variations in consistency depend upon the relative proportions of solid stearin and liquid olein present in the fat.
It occurs mixed with stearin and olein in the fat of animal tissues, with olein and butyrin in butter, with olein in olive oil, etc.
During the life of an animal, the fat is mainly in a liquid state in the fat cells, owing to the solubility of the two solid fats in the more liquid olein at the body temperature.
As olein is liquid at ordinary temperatures, while the other two fats are solid, it follows that the consistency or hardness of fats depends upon the relative proportion of the three individual fats.
Chemically, olein is a glyceride of oleic acid; and, as three molecules of the acid are united to one molecule of glyceryl to form the fat, it is technically known as triolein.
In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin.
The best soaps for use in calico printing are either an olive oil foots soap or an olein soap.
It has previously been pointed out that potassium stearate forms an ideal lather for shaving, and in the hydrogenating process the olein is converted to stearine.
By separating theolein of lard from the stearin by means of boiling alcohol.
Olein burns well in lamps; but oleic acid does not do so unless when well refined, and when the wick-tube is so formed as to remain cool.
In this state the olein is perfectly neutral to test paper, does not in the slightest degree affect metallic bodies immersed in it, and does not thicken by exposure to the greatest cold.
Palmitin Oleic acid Olein Butyric acid Butyrin [Sidenote: Distinction between tallow and lard] A fat from any source will usually contain several of these chemical compounds.
Olein is a liquid at ordinary temperature, while stearin is solid.
Sidenote: Chemical difference between animal and vegetable fats] The chief distinction between animal and vegetable fats is in the proportion of olein compared with stearin and palmitin.
There are several modifications of this body--the olein of olive oil being somewhat different from that of castor oil; the olein of linseed is sometimes termed linolien.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "olein" in a variety of sentences. We hope that you will now be able to make sentences using this word.
