Lard – Uses, Botanical Source, Characters, and Chemical Constituents



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.


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.

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