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Stearin, a triglyceride derived from animal or vegetable fats, does not have a specific boiling point like pure substances because it is a mixture of different fatty acids. However, its melting point is around 54-65°C (129-149°F), and it is typically not boiled in the same way as simple liquids. Instead, it decomposes when heated to high temperatures, making its boiling point not practically relevant.

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1w ago

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