Hypertext Webster Gateway: "glycerin"

From Webster's Revised Unabridged Dictionary (1913) (web1913)

Glycerin \Glyc"er*in\, Glycerine \Glyc"er*ine\, n. [F.
glyc['e]rine, fr. Gr. glykero`s, glyky`s, sweet. Cf.
{Glucose}, {Licorice}.] (Chem.)
An oily, viscous liquid, {C3H5(OH)3}, colorless and odorless,
and with a hot, sweetish taste, existing in the natural fats
and oils as the base, combined with various acids, as oleic,
margaric, stearic, and palmitic. It is a triatomic alcohol,
and hence is also called {glycerol}. See Note under
{Gelatin}.

Note: It is obtained from fats by saponification, or, on a
large scale, by the action of superheated steam. It is
used as an ointment, as a solvent and vehicle for
medicines, and as an adulterant in wine, beer, etc.

From WordNet (r) 1.7 (wn)

glycerin
n : a sweet syrupy trihydroxy alcohol obtained by saponification
of fats and oils [syn: {glycerol}, {glycerine}]


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