glycerol, glycerin, glycerine
(noun) a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils
Source: WordNet® 3.1
glycerine (countable and uncountable, plural glycerines)
(organic compound) The common name for glycerol, glycerin or E422.
Source: Wiktionary
Glyc"er*in, Glyc"er*ine (, n. Etym: [F. glycérine, fr. Gr. glykero`s, glyky`s, sweet. Cf. Glucose, Licorice.] (Chem.)
Definition: 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.
Source: Webster’s Unabridged Dictionary 1913 Edition
5 June 2025
(verb) raise or support (the level of printing) by inserting a piece of paper or cardboard under the type; “underlay the plate”
Contrary to popular belief, coffee beans are not technically beans. They are referred to as such because of their resemblance to legumes. A coffee bean is a seed of the Coffea plant and the source for coffee. It is the pit inside the red or purple fruit, often referred to as a cherry. Just like ordinary cherries, the coffee fruit is also a so-called stone fruit.
