Stearin and palmitin prevail in the solid oils and fats, and olein in the liquid oils.
In butter fat, olein and palmitin predominate, mixed with another fat characteristic of butter, butyrin.
Prepared from palmitin (see next article), by saponification, as stearic acid is prepared from stearin.
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.
Palmitin exists in scales, which have a peculiar pearly appearance, and are greasy to the touch.
After melting and solidifying, palmitin shows no crystalline fracture; when heated to 46° C.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "palmitin" in a variety of sentences. We hope that you will now be able to make sentences using this word.
