The Collaborative International Dictionary of English v.0.48:
Olein \O"le*in\ ([=o]"l[-e]*[i^]n), n. [L. oleum oil: cf. F.
ol['e]ine.] (Physiol. Chem.)
A fat, liquid at ordinary temperatures, but solidifying at
temperatures below 0[deg] C., found abundantly in both the
animal and vegetable kingdoms (see Palmitin). It dissolves
solid fats, especially at 30-40[deg] C. Chemically, olein is
a glyceride of oleic acid; and, as three molecules of the
acid are united to one molecule of glycerol to form the fat,
it is technically known as triolein. It is also called
elain.
[1913 Webster]
The Collaborative International Dictionary of English v.0.48:
Elaine \E*la"ine\, or Elain \E*la"in\, n. [Gr. ? olive oil, oil,
from ? the olive tree: cf. F. ['e]la["i]ne.] (Chem.)
Same as Olein.
[1913 Webster]