myristinn.
/mʌɪˈrɪstɪn/, /mᵻˈrɪstɪn/, U.S. /maɪˈrɪst(ə)n/, /məˈrɪst(ə)n/ Chemistry.
A whitish solid triglyceride occurring in many vegetable fats and oils, esp. the fixed oil of nutmeg and coconut oil; glyceryl trimyristate, (C13H27COO)3C3H5.
ΚΠ
1848 W. T. Brande Man. Chem. (ed. 6) 1263 Nutmeg butter consists of three fatty substances, two of which are soluble, but the third nearly insoluble in common alcohol; this latter has been termed Myristine; when purified..it may be rendered nearly colorless and inodorous, and is then a compound of glycerine with myristic acid.
1868 H. B. Jones & H. Watts Fownes's Man. Elem. Chem. (ed. 10) 731 Myristin..is obtained by pressing nutmegs between hot plates.
1890 Science 8 Aug. 73/1 (table) Insoluble fats:..Stearine, arachine, myristine.
1938 Thorpe's Dict. Appl. Chem. (ed. 4) II. 439/2 The wax is composed mainly of myristin 60–65%, laurin 30–35%, and olein about 5%.
1950 Proc. Royal Soc. B. 137 201 The 21·3% of the buffalo milk fat in group F can be apportioned between di (C4 to C12)-myristin, -palmitin, and -stearin, [etc.].
This entry has been updated (OED Third Edition, June 2003; most recently modified version published online March 2022).
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n.1848