Difference between revisions of "Tallow"
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== Description == | == Description == | ||
| − | A hard fat obtained from animals, especially beef (stearin; Bos taurus) and sheep (suet; Ovis aries). Tallow is separated by moisture and fibrous tissue by melting and cooling. primarily contain the following fatty acids (average %): [ | + | A hard fat obtained from animals, especially beef (stearin; Bos taurus) and sheep (suet; Ovis aries). Tallow is separated by moisture and fibrous tissue by melting and cooling. primarily contain the following fatty acids (average %): [[oleic%20acid|oleic acid]] (37-43%), [[palmitic%20acid|palmitic acid]] (24-32%), [[stearic%20acid|stearic acid]] (20-25%), [[linoleic%20acid|linoleic acid]] (2-3%) and myristic acid (3-6%). Oleo stock refers to the highest grade of beef tallow or stearin. Tallow is used in leather dressing and in the manufacture of soaps, lubricants, candles, and food. |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
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Talg (Deut.); sebo (Esp.); oleo stock; stearin; suet; animal fat | Talg (Deut.); sebo (Esp.); oleo stock; stearin; suet; animal fat | ||
| − | == | + | == Physical and Chemical Properties == |
| − | Melting points for various tallows: horse (20-45 C) | + | Melting points for various tallows: |
| + | * horse (20-45 C) | ||
| + | * beef (27-38 C) | ||
| + | * mutton (32-41 C) | ||
Iodine value = 40 (mutton), 49.5 beef) | Iodine value = 40 (mutton), 49.5 beef) | ||
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|- | |- | ||
! scope="row"| Density | ! scope="row"| Density | ||
| − | | 0.86-0.94 | + | | 0.86-0.94 g/ml |
|- | |- | ||
! scope="row"| Refractive Index | ! scope="row"| Refractive Index | ||
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|} | |} | ||
| − | == | + | ==Resources and Citations== |
* G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 796 | * G.S.Brady, ''Materials Handbook'', McGraw-Hill Book Co., New York, 1971 Comment: p. 796 | ||
Latest revision as of 13:22, 7 June 2022
Description
A hard fat obtained from animals, especially beef (stearin; Bos taurus) and sheep (suet; Ovis aries). Tallow is separated by moisture and fibrous tissue by melting and cooling. primarily contain the following fatty acids (average %): Oleic acid (37-43%), Palmitic acid (24-32%), Stearic acid (20-25%), Linoleic acid (2-3%) and myristic acid (3-6%). Oleo stock refers to the highest grade of beef tallow or stearin. Tallow is used in leather dressing and in the manufacture of soaps, lubricants, candles, and food.
Synonyms and Related Terms
Talg (Deut.); sebo (Esp.); oleo stock; stearin; suet; animal fat
Physical and Chemical Properties
Melting points for various tallows:
- horse (20-45 C)
- beef (27-38 C)
- mutton (32-41 C)
Iodine value = 40 (mutton), 49.5 beef)
Saponification value = 194 (mutton), 197 (beef)
| Density | 0.86-0.94 g/ml |
|---|---|
| Refractive Index | 1.4565 |
Resources and Citations
- G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 796
- Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993
- Hermann Kuhn, Conservation and Restoration of Works of Art and Antiquities, Butterworths, London, 1986
- R.D. Harley, Artists' Pigments c. 1600-1835, Butterworth Scientific, London, 1982 Comment: 40-45 (mutton); 35-40 (beef)
- The Merck Index, Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 9211; density =0.86
- Ancient Egyptian Materials and Technologies, Paul Nicholson, Ian Shaw (eds.), Cambridge University Press, Cambridge, 2000 Comment: M.Serpico, R.White, "Oil, fat and wax"
- CRC Handbook of Chemistry and Physics, Robert Weast (ed.), CRC Press, Boca Raton, Florida, v. 61, 1980 Comment: density=0.94; ref. index = 1.4565
- Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997
- The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998