Entries linking to glyceride
also glycerine, thick, colorless syrup, 1838, from French glycérine, coined by French chemist Michel-Eugène Chevreul (1786-1889), from glycero- "sweet" (see glyco-) + chemical ending -ine (2). So called for its sweet taste. Still in popular use, but in chemistry the substance now is known as glycerol.
word-forming element used in chemistry to coin names for simple compounds of one element with another element or radical; originally abstracted from oxide, which was the first so classified, in which the -ide is from acide "acid."
The suffix is really -dus (-do-), the -i- repr. the orig. or supplied stem-vowel ; it occurs without the vowel in absurdus, absurd, blandus, bland, crudus, raw (crude), etc. [Century Dictionary]
updated on March 18, 2015
fresh fats contain glycerides of fatty acids and very little free acid