The prepared internal fat of the abdomen of Sus scrof'a Linné (class, Mammalia; order, Pachydermata), purified by washing with water, melting, and straining. Lard should be kept in well-closed vessels impervious to fat, and in a cool place.
DESCRIPTION.—A white unctuous solid with faint odor and bland taste. Insoluble in water. Soluble in chloroform, carbon bisulphide and benzine. Specific gravity at 15°C. (59°F.) about 0.932.
CONSTITUENTS.—Olein, stearin, and palmitin; of the first mentioned it consists of about 50 to 60 per cent.
USES.—Emollient, and as a base for ointments and cerates.
628a. OLEUM ADIPIS.—LARD OIL. U.S. VIII. A pale yellowish or colorless fixed oil having a slight odor and taste. It is produced by exposing lard, at a low temperature, to strong pressure.
CONSTITUENTS.—Olein, with palmitin and stearin. Used externally.