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Encyclopedia Britannica - Main :: SUS-TAV |
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TALLOW (M.E. talugh, talg, cf. Du. talk, L. Ger. talg ; the connexion with O.E. taelg, dye, or Goth, tulgus, firm, is doubtful) , the solid oil or fat of ruminant animals, but commercially obtained almost exclusively from oxen and sheep. The various methods by which tallow and other animal fats are separated and purified are dealt with in the article Oils . Ox tallow occurs at ordinary temperatures as a solid hard fat having a yellowish white
alcohol
alcohol
oils . The hardness of tallow and its melting-point are to some extent affected by the food, age, state of health
Russia
great
part
Mutton tallow differs in several respects from that obtained from oxen. It is whiter in colour and harder, and contains only about 30 per cent. of olein. Newly rendered it has little taste or smell, but on exposure it quickly becomes rancid. Sweet mutton tallow melts at 46 and solidifies at 36 C.; when old it does not melt under 49, and becomes solid on reaching 44 or 45 C. It is sparingly soluble in cold ether and in boiling alcohol.End of Article: TALLOW (M.E. talugh, talg, cf. Du. talk, L. Ger. talg ; the connexion with O.E. taelg, dye, or Goth, tulgus, firm, is doubtful) If you wish, you can link directly to this article.
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