Lard

Name:
Lard
Detailed information:
Purified internal fat of the hog.

Properties:

Soft, white, unctuous mass; faint odor; bland taste. Mp 36–42C. High in saturated fats. Soluble in ether, chloroform, light petroleum hydrocarbons, carbon disulfide; insoluble in water. Combustible.

Chief Constituents:

Stearin, palmitin, olein.

Use:

Cooking, pharmacy (ointments, cerates), perfumery (pomades), source of lard oil.