1) Alcohol 2) Alcohol solvent 3) Cosmetics chemical 4) Food additive 5) Glycerin 6) Glycerine 7) Medicinal oleate 8) Soapy byproduct 9) Sweetening agent
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1) Glycerin 2) Glycerine
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https://www.crosswordclues.com/clue/glycerol
Glycerol l (also called glycerine or glycerin; see spelling differences) is a simple polyol (sugar alcohol) compound. It is a colorless, odorless, viscous liquid that is widely used in pharmaceutical formulations. Glycerol has three hydroxyl groups that are responsible for its solubility in water and its hygroscopic nature. The glycerol backbone i...
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http://en.wikipedia.org/wiki/Glycerol
• (n.) Same as Glycerin.
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http://thinkexist.com/dictionary/meaning/glycerol/
a clear, colourless, viscous, sweet-tasting liquid belonging to the alcohol family of organic compounds; molecular formula HOCH2CHOHCH2OH. Until ... [10 related articles]
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http://www.britannica.com/eb/a-z/g/40
C3H8O3 Molar mass: 92.09382
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http://www.convertunits.com/molarmass/Glycerol
Ball and stick model of glycerol. Carbon=gray, hydrogen=white, oxygen=red A principal component of all fats and oils, in the form of its esters called glycerides. The triglyceride molecule consists of one molecule of glycerol combined with three molecules of fatty acids. Glycerol was found to p...
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http://www.daviddarling.info/encyclopedia/G/glycerol.html
Propan-1,2,3-triol, named from the greek word for 'sweet' thanks to its taste. It is the basis for many animal and vegetable fats.
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<biochemistry> A metabolic intermediate, but primarily of interest as the central structural component of the major classes of biological lipids, triglycerides and phosphatidyl phospholipids. Also used as a cryoprotectant. ... (18 Nov 1997) ...
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(glis´әr-ol) a trihydric sugar alcohol, CH2 OH · CHOH · CH2 OH, which is a component of fats. It is an intermediate in the metabolism of fatty acids and serves as a phosphate acceptor. Pharmaceutical preparations are called glycerin.
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A sweet, sticky liquid containing three alcohol groups; it can combine with one, two or three fatty acid molecules to give a mono-, di- or tri-glycerides.
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http://www.encyclo.co.uk/local/22159
(Humans as organisms) a soluble carbohydrate which is coverted into glucose by the liver
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A metabolic intermediate, but primarily of interest as the central structural component of the major classes of biological lipids, triglycerides and phosphatidyl phospholipids. Also used as a cryoprotectant.
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http://www.encyclo.co.uk/visitor-contributions.php
Glyc'er·ol noun (Chemistry) Same as
Glycerin .
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http://www.encyclo.co.uk/webster/G/37
A molecule to which 1, 2 or 3 fatty acids or phosphate may attach.
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http://www.farmworldonline.com/General/Terms.asp
(glis;ue-rol) A 3-carbon alcohol that serves as a building block of fats.
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http://www.mhhe.com/biosci/abio/glossary.mhtml
Glycerol is a colourless or pale yellow odourless sweet-tasting syrupy liquid; 1,2,3-propanetriol. It is a by-product of soap manufacture and is used as a solvent, antifreeze, plasticiser, and sweetener (E422).
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http://www.probertencyclopaedia.com/browse/GG.HTM
glycerol A syrupy, sweet, colorless or yellowish liquid, obtained from fats and oils as a byproduct of saponification and used as a solvent, an antifreeze, a plasticizer, and a sweetener, and in the manufacture of dynamite, cosmetics, liquid soaps, inks, and lubricants.
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http://www.wordinfo.info/words/index/info/view_unit/926/
See under glycerine. Glycerine Name (also glycerol or propanetriol) for a colourless, syrupy, trivalent type of alcohol. It is produced as a primary and valuable by-product mainly at the beginning of the alcoholic fermentation, mainly by wild yeasts which are typical of vineyards. This means that a spontaneous fermentation usually results in h...
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https://glossary.wein.plus/glycerol
Glycerol is a small molecule with three alcohol groups. It is a basic building block of fats and oils. Thick sweet liquid used in the manufacture of explosives. Symbol C
3H
8O
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Thick, colourless, odourless, sweetish liquid. It is obtained from vegetable and animal oils and fats (by treatment with acid, alkali, superheated steam, or an enzyme), or by fermentation of glucose, and is used in the manufacture of high explosives, in antifreeze solutions, to maintain moist conditions in fruits and tobacco, and in cosmetics
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https://www.encyclo.co.uk/local/21221
A colorless, odorless, slightly sweet, syrupy substance produced naturally during fermentation that gives the palate an impression of smoothness in a wine. Also known as glycerin.
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https://www.encyclo.co.uk/local/22309
A syrupy sweet alcohol formed during fermentation which adds roundness to a wine.
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https://www.encyclo.co.uk/local/22312
A naturally occurring chemical that is produced by yeast during fermentation. It provides a slight increase in sweetness and body to the wine. However, its effect on wine body is weak at best.
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https://www.encyclo.co.uk/local/22313
a colorless, odorless, syrupy, sweet liquid, CHO, usually obtained by the saponification of natural fats and oils: used for sweetening and preserving food, in the manufacture of cosmetics, perfumes, inks, and certain glues and cements, as a solvent and automobile antifreeze, and in medicine in suppositories and skin emollients. Also called
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https://www.infoplease.com/dictionary/glycerol
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