n. [ L. oleum oil: cf. F. oléine. ] (Physiol. Chem.) 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 glycerol to form the fat, it is technically known as triolein. It is also called elain. [ 1913 Webster ]

n. [ L. acer sharp + olēre to smell. ] (Chem.) A limpid, colorless, highly volatile liquid, obtained by the dehydration of glycerin, or the destructive distillation of neutral fats containing glycerin. Its vapors are intensely irritating. Watts. [ 1913 Webster ]

n. [ See Erythroleic. ] (Chem.) A red substance obtained from litmus. [ 1913 Webster ]

n. [ Pref. met- + acrolein. ] (Chem.) A polymeric modification of acrolein obtained by heating it with caustic potash. It is a crystalline substance having an aromatic odor. [ 1913 Webster ]

n. [ L. ricinus castor-oil plant + oleum oil. ] (Chem.) The glycerin salt of ricinoleic acid, occuring as a characteristic constituent of castor oil; -- formerly called palmin. [ 1913 Webster ]

n. [ Pref. tri- + olein. ] (Physiol. Chem.) See Olein. [ 1913 Webster ]