[glis-er-in] /ˈglɪs ər ɪn/
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 glycerol.
glycerin glyc·er·in or glyc·er·ine (glĭs’ər-ĭn)
Glycerol or a preparation of glycerol.
glycerin also glycerine
[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 […]
[glis-uh-rahyt] /ˈglɪs əˌraɪt/ noun, Pharmacology. 1. a preparation of a medicinal substance dissolved in or mixed with .