glycerol

American  

[glis-uh-rawl, -rol] / ˈglɪs əˌrɔl, -ˌrɒl /

noun

1. a colorless, odorless, syrupy, sweet liquid, C 3 H 8 O 3 , 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.

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glycerol British  

/ ˈɡlɪsəˌrɒl /

noun

1. Also called (not in technical usage): glycerine.   glycerin.  a colourless or pale yellow odourless sweet-tasting syrupy liquid; 1,2,3-propanetriol: a by-product of soap manufacture, used as a solvent, antifreeze, plasticizer, and sweetener ( E422 ). Formula: C 3 H 8 O 3

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glycerol Scientific  

/ glĭs′ə-rôl′ /

1. A sweet, syrupy liquid obtained from animal fats and oils or by the fermentation of glucose. It is used as a solvent, sweetener, and antifreeze and in making explosives and soaps. Glycerol consists of a propane molecule attached to three hydroxyl (OH) groups. Also called glycerin, glycerine. Chemical formula: C ₃ H ₈ O ₃ .

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Etymology

Origin of glycerol

First recorded in 1880–85; glycer(in) + -ol ¹

Example Sentences

Glycerol was the chosen solution, which can make a slushy with around 5g per 100ml.

From Salon • Feb. 28, 2024

Glycerol also known as glycerine or E422 is recognized as being generally safe as a food additive by the EU and the US Food and Drug Administration.

From Salon • Feb. 28, 2024

Glycerol is mainly derived from the biodiesel industry and cooking oil recycling; its low economic value has relegated it to the status of waste until now.

From Science Daily • Feb. 1, 2024

Glycerol was added to a final concentration of 10%, and proteins were aliquoted and stored at −80 °C until use.

From Nature • Mar. 21, 2017

Glycerol, as has been pointed out, is by far the most common alcoholic constituent of natural fats and oils.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred