O"le*in("l*n), n. [L. oleum oil: cf. F. oline.] (Physiol. Chem.) A fat, liquid at ordinary temperatures, but solidifying at temperatures below 0 C., found abundantly in both the animal and vegetable kingdoms (see Palmitin). It dissolves solid fats, especially at 30-40 C. Chemically, olein is a glyceride of oleic acid; and, as three molecules of the acid are united to one molecule of glycerol to form the fat, it is technically known as triolein. It is also called elain.
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