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glycerin - 8 dictionary results

glyc⋅er⋅in

[glis-er-in]
–noun Chemistry.
glycerol.
Also, glyc⋅er⋅ine [glis-er-in, -uh-reen, glis-uh-reen] .


Origin:
1830–40; < F glycérine, equiv. to Gk glyker(ós) sweet + -ine -in 2

glyc⋅er⋅ol

[glis-uh-rawl, -rol]
–noun
a colorless, odorless, syrupy, sweet liquid, C3H8O3, usually obtained by the saponification of natural fats and oils: used for sweetening and preserving food, in the manufacture of cosmetics, perfumes, inks, and certain glues and cements, as a solvent and automobile antifreeze, and in medicine in suppositories and skin emollients.
Also called glycerin, glycerine.


Origin:
1880–85; glycer(in) + -ol 1
glyc·er·in also glyc·er·ine   (glĭs'ər-ĭn)   
n.  Glycerol or a preparation of glycerol.

[French glycérine, from Greek glukeros, sweet.]

Glycerin

Glyc"er*in\, Glycerine \Glyc"er*ine\, n. [F. glyc['e]rine, fr. Gr. glykero`s, glyky`s, sweet. Cf. Glucose, Licorice.] (Chem.) An oily, viscous liquid, C3H5(OH)3, colorless and odorless, and with a hot, sweetish taste, existing in the natural fats and oils as the base, combined with various acids, as oleic, margaric, stearic, and palmitic. It is a triatomic alcohol, and hence is also called glycerol. See Note under Gelatin.

Note: It is obtained from fats by saponification, or, on a large scale, by the action of superheated steam. It is used as an ointment, as a solvent and vehicle for medicines, and as an adulterant in wine, beer, etc.
Language Translation for : glycerin
Spanish: glicerina,
German: das Glyzerin,
Japanese: グリセリン

glycerin 
1838, from Fr. glycérine, coined by Fr. chemist Michel-Eugène Chevreul (1786-1889), from Gk. glykeros "sweet." So called for its taste.

Main Entry: glyc·er·in
Variant: or glyc·er·ine /'glis-(&-)r&n/
Function: noun
: GLYCEROL

glycerin glyc·er·in or glyc·er·ine (glĭs'ər-ĭn)
n.
Glycerol or a preparation of glycerol.

glycerin also glycerine   (glĭs'ər-ĭn)  Pronunciation Key 
See glycerol.
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