Lard
Title: Lard
Additional Names: Adeps; axungia porci
Literature References: Purified internal fat from abdomen of the hog.
Properties: Soft, white unctuous mass; slight characteristic odor, bland taste. d 0.917. mp 36-42°. Insoluble in water. Very slightly sol in alcohol, freely in benzene, chloroform, ether, carbon disulfide, petr ether. Sapon. no. 195-203. Iodine no. 46-70. Keep cool and in tight containers.
Melting point: mp 36-42°
Density: d 0.917
 
Derivative Type: Benzoinated lard
Literature References: Prepd by heating lard with 1% benzoin powder at temps not above 60°. Less likely to become rancid than pure lard.
 
Derivative Type: Lard oil
Literature References: The oil expressed from lard at a low temp. Constit. Olein, stearin.
Properties: Colorless or pale yellow liq. d 0.905-0.915. Solidif -2° to +4°. nD20 1.470-1.472. Sapon no. 195-197. Iodine no. 56-74. Acid no. 1.5-2.5. Insol in water or cold alc. Freely sol in benzene.
Index of refraction: nD20 1.470-1.472
Density: d 0.905-0.915
 
Use: As vehicle for medicinal agents and in manufacture of ointments. Oil as lubricant, manuf soap, oiling wool, illuminant.

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