\ˈə͡ʊliːn], \ˈəʊliːn], \ˈəʊ_l_iː_n]\
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A fat, liquid at ordinary temperatures, but solidifying at temperatures below 0Â¡ C., found abundantly in both the animal and vegetable kingdoms (see Palmitin). It dissolves solid fats, especially at 30-40Â¡ 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.
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