Glyceridase
glyceridase glyc·er·i·dase (glĭs’ər-ĭ-dās’, -dāz’)
n.
Any of various enzymes that catalyze the hydrolysis of glycerides.
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- Glyceride
[glis-uh-rahyd, -er-id] /ˈglɪs əˌraɪd, -ər ɪd/ noun, Chemistry, Biochemistry. 1. 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. /ˈɡlɪsəˌraɪd/ noun 1. any fatty-acid ester of glycerol n. compound of glycerol and organic acids; see […]
- Glycerin
[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 […]
- Glycerinate
[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.
- Glycerinated
[glis-er-uh-neyt] /ˈglɪs ər əˌneɪt/ verb (used with object), glycerinated, glycerinating. 1. to impregnate with .
- Glycerine
[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 […]