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 […]
[oh-lee-uh-graf, -grahf] /ˈoʊ li əˌgræf, -ˌgrɑf/ noun 1. a chromolithograph printed in oil colors on canvas or cloth. /ˈəʊlɪəˌɡrɑːf; -ˌɡræf/ noun 1. a chromolithograph printed in oil colours to imitate the appearance of an oil painting 2. the pattern formed by a drop of oil spreading on water
noun 1. a product obtained from beef fat and consisting chiefly of a mixture of olein and palmitin, used for making butterlike foods. /ˈəʊlɪəʊ/ noun 1. an oil extracted from beef fat, consisting mainly of a mixture of olein and palmitin. It is used in the manufacture of margarine
[oh-lee-oh-fil-ik] /ˌoʊ li oʊˈfɪl ɪk/ adjective, Chemistry. 1. of or relating to a substance that has an affinity for oils and not for water. Compare (def 2).