It is present in all natural lipids (fats), animal and vegetable alike.
Glycerin can be dissolved into water or alcohol, but not into oils.
It is a good solvent (compared to water).
Glycering absorbs moisture from air (is hygroscopic).
The pure chemical is called Glycerol.
Glycerin, when in hygiene product (soap, deodorant etc) is used to soften the skin.
The discovery of glycerin is credited to the Swedish chemist Carl Wilhelm Scheele in 1779. He isolated glycerin by heating a mixture of lead monoxide and olive oil, which resulted in the production of a sweet-tasting substance that he named "glycerin."
Approximately 240 grams in one cup of glycerin.
Yes, glycerol and glycerin are the same compound, often used interchangeably.
Glycerin is denser than honey. Honey has a lower density due to its water content, while glycerin is a denser liquid because of its molecular structure and composition.
A suitable glycerin substitute for creating bubbles is corn syrup.
Glycerin
glycerin
That is the correct spelling of glycerin.
It is possible for glycerin to be encapsulated. The most common form of encapsulated glycerin is Vegetable glycerin. Capsules may be sold at a pharmacy, such as Walgreens or CVS.
No, water will float on top of glycerin because water is less dense than glycerin.
oil is lighter than glycerin.
Some people suggest substituting glycerin with an unflavored oil (same proportion as the glycerin). You can usually miss the glycerin out of the recipe without it resulting in an extremely different outcome (as long as the glycerin was only a small proportion of the recipe).
Not really, glycerin is a humidicant. Meaning that it does not evaporate and in fact absorbs water from the air. It is this property of glycerin that keeps "glycerin preserved" foliage soft and pliable (unlike dried foliage which is brittle). Also glycerin is a sugar and hence it is subject to bio-degradation.
no,because glycerin is dense than water
Glycerin is available at most chemists.
where is glycerin in a grocery store
The discovery of glycerin is credited to the Swedish chemist Carl Wilhelm Scheele in 1779. He isolated glycerin by heating a mixture of lead monoxide and olive oil, which resulted in the production of a sweet-tasting substance that he named "glycerin."