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[oh-lee-in] /ˈoʊ li ɪn/

noun, Chemistry.
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


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