n. - A fat, liquid at ordinary temperatures, but solidifying at
temperatures below 0¡ C., found abundantly in both the animal and
vegetable kingdoms (see Palmitin). It dissolves solid fats, especially
at 30-40¡ C. Chemically, olein is a glyceride of oleic acid; and, as
three molecules of the acid are united to one molecule of glyceryl to
form the fat, it is technically known as triolein. It is also called
elain.