[oh-lee-in] /ˈoʊ li ɪn/
Also called glyceryl trioleate, triolein. a colorless to yellowish, oily, water-insoluble liquid, C 5 7 H 1 0 4 O 6 , the triglyceride of oleic acid, present in many vegetable oils.
the oily or lower-melting fractions of a fat as distinguished from the solid or higher-melting constituents.
another name for triolein
[ol-uh-nek; Russian uh-luh-nyawk] /ˌɒl əˈnɛk; Russian ə ləˈnyɔk/ noun 1. a river in NE Russia, flowing E and N to the Laptev Sea. 1350 miles (2172 km) long.
[oh-lee-oh] /ˈoʊ liˌoʊ/ noun 1. . 1. a combining form meaning “oil,” used in the formation of compound words: oleograph. combining form 1. oil: oleomargarine n. 1884, commercial shortening of oleomargarine. word-forming element meaning “oil” or “oleic,” from Latin oleum (see oil (n.)). oleo- or ole- pref. Oil: oleic acid. oleomargarine
noun any chemical compound derived from animal or plant fats or oils
[oh-lee-oh-mahr-juh-rin, -reen, -mahrj-rin, -reen] /ˌoʊ li oʊˈmɑr dʒə rɪn, -ˌrin, -ˈmɑrdʒ rɪn, -rin/ noun 1. . /ˌəʊlɪəʊˌmɑːdʒəˈriːn/ noun 1. other names (esp US) for margarine n. 1873, “butter substitute made from beef fat,” from French oléomargarine (1854), from oléine (from Latin oleum “oil” + -ine, after glycerine) + margarine. It was regarded as a chemical […]