Glycerin

Definition and stakes

1911 Encyclopædia Britannica, Volume 12… (1911)

It is obtainable from most natural fatty bodies by the action of alkalis and similar reagents, whereby the fats are decomposed, water being taken up, and glycerin being formed together with the alkaline salt of some particular acid (varying with the nature of the fat) . Owing to their possession of this common property, these natural fatty bodies and various artificial derivatives of glycerin, which behave in the same way when treated with alkalis, are known as glycerides.
Source: Wikisource

1911 Encyclopædia Britannica, Volume 12… (1911)

In certain natural fatty substances, e.g. palm oil, it exists in the free state, so that it can be separated by washing with boiling water, which dissolves the glycerin but not the fatty glycerides.
Properties.—Glycerin is a viscid, colourless liquid of sp. gr. 1.265 at 15° C., possessing a somewhat sweet taste; below 0° C. it solidifies to a white crystalline mass, which melts at 17° C. When heated alone it partially volatilizes, but the greater part decomposes
Source: Wikisource

Arnold James Cooley Cooley's Cyclopædia of Practical Receipts and Collateral Information in the Arts…

Pure glycerin is a colourless, odourless, uncrystallisable liquid, sweet to the taste, and of a syrupy consistence; it mixes with water in all proportions; it is unctuous and emollient, and softens bodies, like oil, but without greasing them; it does not evaporate or change in the air at ordinary temperatures, and is not susceptible of rancidity or spontaneous fermentation; mixed with yeast and kept in a warm place, it is gradually converted into propionic acid; a strong heat decomposes it, with the production of acrolein
Source: Gutenberg

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