50. Oleum palmae.—Palm oil.
50. OLEUM PALMAE.—PALM OIL. A fixed oil expressed from the fruit of Elae'is Guineen'sis Jacquin, a West African palm cultivated in tropical America. A solid fat, harder than butter, of an orange-red color, bleaching upon exposure to light or heat. When fresh, it has a violet-like odor and a bland taste, but it rapidly becomes rancid and of an acrid taste. It is used principally in the manufacture of soaps and candles, occasionally in ointments.
A Manual of Organic Materia Medica and Pharmacognosy, 1917, was written by Lucius E. Sayre, B.S. Ph. M.