- unsaponifiable fat
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неомыляемый жир; неомыляющийся жир
Англо-русский словарь технических терминов. 2005.
unsaponifiable fat
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Unsaponifiable — Unsaponifiables are components of an oil, fat, wax, etc. that do not saponify. Unsaponifiables are important when creating a soap recipe in the process of soapmaking. Unsaponifiables can be beneficial to a soap formula, because they may have… … Wikipedia
fat and oil processing — ▪ chemistry Introduction method by which animal and plant substances are prepared for eating by humans. The oil and fat products used for edible purposes can be divided into two distinct classes: liquid oils, such as olive oil, peanut … Universalium
Meat — For other uses, see Meat (disambiguation). Varieties of meat Meat is animal flesh that is used as food.[1] Most often, this means the skeletal muscle and associated fat and other tissues, but … Wikipedia
Vegetable fats and oils — Vegetable oil redirects here. For other uses, see Vegetable oil (disambiguation). Plant oils Olive oil Types Vegetable fats (list) … Wikipedia
Saponification value — (or saponification number / Koettstorfer number ,[1] also referred to as sap in short) represents the number of milligrams of potassium hydroxide required to saponify 1g of fat under the conditions specified. It is a measure of the average… … Wikipedia
steroid — /stear oyd, ster /, Biochem. n. 1. any of a large group of fat soluble organic compounds, as the sterols, bile acids, and sex hormones, most of which have specific physiological action. adj. 2. Also, steroidal /sti royd l, ste /. pertaining to or … Universalium
Saponification — of a triglyceride with sodium hydroxide. Saponification is a process that produces soap, usually from fats and lye. In technical terms, saponification involves base (usually caustic soda NaOH) hydrolysis of triglycerides, which are esters of… … Wikipedia
Bran — For other uses, see Bran (disambiguation). Not to be confused with chaff. Bran is the hard outer layer of grain and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by … Wikipedia
