A fat, liquid at ordinary temperatures, but solidifying attemperatures below 0° C., found abundantly in both the animal andvegetable kingdoms (see Palmitin). It dissolves solid fats,especially at 30-40° C. Chemically, olein is a glyceride of oleicacid; and, as three molecules of the acid are united to one moleculeof glyceryl to form the fat, it is technically known as triolein. Itis also called elain.

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