[glis-uh-rahyd, -er-id] /ˈglɪs əˌraɪd, -ər ɪd/
noun, Chemistry, Biochemistry.
any of a group of esters obtained from glycerol by the replacement of one, two, or three hydroxyl groups with a fatty acid: the principal constituent of adipose tissue.
any fatty-acid ester of glycerol
compound of glycerol and organic acids; see glycerin + -ide.
glyceride glyc·er·ide (glĭs’ə-rīd’)
A natural or synthetic ester of glycerol and fatty acids.
Any of various esters formed when glycerol reacts with a fatty acid. The fatty acids can react with one, two, or all three of the hydroxyl groups of the glycerol, resulting in mono-, di-, and triglycerides, respectively. Triglycerides are the main components of plant and animal oils and fats.
[glis-er-in] /ˈglɪs ər ɪn/ noun, Chemistry. 1. . n. also glycerine, thick, colorless syrup, 1838, from French glycérine, coined by French chemist Michel-Eugène Chevreul (1786-1889), from Greek glykeros “sweet” (see glucose) + chemical ending -ine (2). So called for its sweet taste. Still in popular use, but in chemistry the substance now is known as […]
[glis-er-uh-neyt] /ˈglɪs ər əˌneɪt/ verb (used with object), glycerinated, glycerinating. 1. to impregnate with . [glis-er-uh-neyt] /ˈglɪs ər əˌneɪt/ noun 1. any salt of glyceric acid.
[glis-er-uh-neyt] /ˈglɪs ər əˌneɪt/ verb (used with object), glycerinated, glycerinating. 1. to impregnate with .
[glis-er-in] /ˈglɪs ər ɪn/ noun, Chemistry. 1. . [glis-uh-rawl, -rol] /ˈglɪs əˌrɔl, -ˌrɒl/ noun 1. a colorless, odorless, syrupy, sweet liquid, C 3 H 8 O 3 , 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 […]