OLEOMARGARINE
O`le*o*mar"ga*rine, n. Etym: [L. oleum oil + E. margarine, margarin.]
[Written also oleomargarin.]
1. A liquid oil made from animal fats (esp. beef fat) by separating the greater portion of the solid fat or stearin, by crystallization. It is mainly a mixture of olein and palmitin with some little stearin.
2. An artificial butter made by churning this oil with more or less milk.
Note: Oleomargarine was wrongly so named, as it contains no margarin proper, but olein, palmitin, and stearin, a mixture of palmitin and stearin having formerly been called margarin by mistake.
OLEOMETER
O`le*om`e*ter, n. Etym: [L. oleum oil + -meter.] (Chem.)
Defn: An instrument for ascertaining the weight and purity of oil; an elaiometer.
OLEONE
O"le*one, n. Etym: [L. oleum + -one, 1.] (Chem.)
Defn: An oily liquid, obtained by distillation of calcium oleate, and probably consisting of the ketone of oleic acid.
OLEO OIL
O`le*o oil.
Defn: An oil expressed from certain animal fats (esp. beef suet), the greater portion of the solid fat, or stearin, being left behind. It is mixture of olein, palmitin, and a little stearin.