A solid crystallizable fat, found abundantly in animals and invegetables. It occurs mixed with stearin and olein in the fat ofanimal tissues, with olein and butyrin in butter, with olein in oliveoil, etc. Chemically, it is a glyceride of palmitic acid, threemolecules of palmitic acid being united to one molecule of glyceryl,and hence it is technically called tripalmitin, or glyceryltripalmitate.

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