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Caprylin | -8.3 | 1.43316 | 156.7
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Caprin | 31.1 | 1.43697 | 184.7
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Laurin | 45 | 1.44039 | 212.7
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Myristin | 56.5 | 1.44285 | 240.7
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Palmitin | 63-64 | ... | 268.7
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Stearin | 71.6 | ... | 296.7
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Olein | Solidifies at -6 | ... | 294.7
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Ricinolein | ... | ... | 310.7
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Of the above the most important from a soap-maker's point of view are
stearin, palmitin, olein and laurin, as these predominate in the fats
and oils generally used in that industry. The presence of stearin and
palmitin, which are solid at the ordinary temperature, gives firmness to
a fat; the greater the percentage present, the harder the fat and the
higher will be the melting point, hence tallows and palm oils are solid,
firm fats. Where olein, which is liquid, is the chief constituent, we
have softer fats, such as lard, and liquid oils, as almond, olive and
cotton-seed.

_Stearin_ (Tristearin) can be prepared from tallow by crystallisation
from a solution in ether, forming small crystals which have a bright
pearly lustre. The melting point of stearin appears to undergo changes
and suggests the existence of distinct modifications. When heated to 55 deg.
C. stearin liquefies; with increase of temperature it becomes solid, and
again becomes liquid at 71.6 deg. C. If this liquid be further heated to 76 deg.
C., and allowed to cool, it will not solidify until 55 deg. C. is reached,
but if the liquid at 71.6 deg. C. be allowed to cool, solidification will
occur at 70 deg. C.

_Palmitin_ (Tripalmitin) may be obtained by heating together palmitic
acid and glycerol, repeatedly boiling the resulting product with strong
alcohol, and allowing it to crystall