Synonym:
Adeps
Biological source:
Lard is prepared by purifying the fat obtained from the abdomen of the hog, Sus scrofa Linn. The animal belongs to the family Suidae.
Geographical source:
Lard is produced in most European and American countries.
Macroscopical and microscopical characters:
Lard is a homogenous, soft, white fatty substance which melts at about 34 to 41 °C. It has a slight fatty odour and a bland oily taste. lt is completely soluble in light petroleum, ether and chloroform.
Chemical constituents:
Lard consists of about 60 percent of olein and 40 percent of a mixture of myristin, stearin and palmitin.
Uses:
Lard is used in pharmaceutical industries as a base for the preparation of ointments and cerates. Lard is used principally for cooking and frying purposes.