Fat and oil
Hickman, Howard M. Sherex Chemical Company, Dublin, Ohio.
Last reviewed:September 2021
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- Structure and properties
- Sources and isolation
- Iodine value
- Saponification value
- Acid value
- Solidification point
- Gas-liquid chromatography
- Related Primary Literature
- Additional Reading
Naturally occurring esters of glycerol and fatty acids. Since fats and oils are triesters, they are commonly called triglycerides or simply glycerides. A glyceride may be designated a fat or oil, depending on its melting point. A fat is solid, and an oil is liquid at room temperature. Some liquid waxes are incorrectly referred to as oils. See also: Animal and vegetable wax; Ester; Triglyceride
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