Source : Webster's Revised Unabridged Dictionary (1913)

Glycerin \Glyc"er*in\, Glycerine \Glyc"er*ine\, n. [F.
   glyc['e]rine, fr. Gr. glykero`s, glyky`s, sweet. Cf.
   {Glucose}, {Licorice}.] (Chem.)
   An oily, viscous liquid, {C3H5(OH)3}, colorless and odorless,
   and with a hot, sweetish taste, existing in the natural fats
   and oils as the base, combined with various acids, as oleic,
   margaric, stearic, and palmitic. It is a triatomic alcohol,
   and hence is also called {glycerol}. See Note under
   {Gelatin}.

   Note: It is obtained from fats by saponification, or, on a
         large scale, by the action of superheated steam. It is
         used as an ointment, as a solvent and vehicle for
         medicines, and as an adulterant in wine, beer, etc.