Glycerol or glycerin and derivs

Glycerol (or Glycerin) Acetates. See under Acetias and Derivatives in Vol 1 of Encycl, pp A31-L to A33-R... 

Glycerol (or Glycerin) Chlorohydrin and Its Nitrated Derivatives. See under Chioropropanediol and Derivatives in Vol 3, pp C265-L to C267-L. The dinicrate is described in Blatt, OSRD 2014(1944) as Glycerol Monochlorohy-drin Dinitrate or a-Dinitrochlorohydrin... 

Glycerol (or Glycerin) Monoacetafe and Its Di-nitrate. See Dinitromonoacetin in Vol 1, p A33-L, under Acetins and Derivatives... 

Simple trihydric alcohols contain three OH groups per molecule and an example is propan-1,2,3-triol or glycerol or glycerine (Figure 3.3). Its derivatives and compounds figure greatly in the structures of fats (lipids see Section 4.8). 

Glycerol (or Glycerin) Dichlorohydrtn and Its Nitrated Derivotives. See under Dichlorohydrin and Derivatives in Vol 5 pp D1211-L to D1212-R and in Blatt, OSRD 2014(1944), as Glycerol Di chlorohydrin Nitrate... 

Cured pure soy proteins tend to be brittle. They are also weak as a result of their low fracture strains. To reduce their brittleness, plasticizers are commonly added. The most commonly used plasticizers include polyols, mono-, di- or oligo-sachcharides, lipids and their derivatives. However, glycerin (1,2,3-propanetriol) is by far the most used plasticizer with soy proteins. As in the case of other plasticizers, glycerol decreases the mechanical properties, e.g. strength and modulus, of soy proteins. Glycerin is a relatively small hydrophilic molecule and can easily be inserted between polypeptide chains... 

---