Carboxyl means: The complex radical, CO.OH, regarded as the essential and characteristic constituent which all oxygen acids of carbon (as formic, acetic, benzoic acids, etc.) have in common; -- called also oxatyl.
Erythroxylon means: A genus of shrubs or small trees of the Flax family, growing in tropical countries. E. Coca is the source of cocaine. See Coca.
Haematexylin means: The coloring principle of logwood. It is obtained as a yellow crystalline substance, C16H14O6, with a sweetish taste. Formerly called also hematin.
Haematoxylon means: A genus of leguminous plants containing but a single species, the H. Campechianum or logwood tree, native in Yucatan.
Haloxyline means: An explosive mixture, consisting of sawdust, charcoal, niter, and ferrocyanide of potassium, used as a substitute for gunpowder.
Hematoxylin means: Haematoxylin.
Hexyl means: A compound radical, C6H13, regarded as the essential residue of hexane, and a related series of compounds.
Hexylene means: A colorless, liquid hydrocarbon, C6H12, of the ethylene series, produced artificially, and found as a natural product of distillation of certain coals; also, any one several isomers of hexylene proper. Called also hexene.
Hexylic means: Pertaining to, or derived from, hexyl or hexane; as, hexylic alcohol.
Hydroxyl means: A compound radical, or unsaturated group, HO, consisting of one atom of hydrogen and one of oxygen. It is a characteristic part of the hydrates, the alcohols, the oxygen acids, etc.
Zythum means: A kind of ancient malt beverage; a liquor made from malt and wheat.
Zythepsary means: A brewery.
Zythem means: See Zythum.
Zymotic means: Designating, or pertaining to, a certain class of diseases. See Zymotic disease, below.
Zymotic means: Of, pertaining to, or caused by, fermentation.
Zymosis means: A zymotic disease.
Zymosis means: A fermentation; hence, an analogous process by which an infectious disease is believed to be developed.
Zymose means: Invertin.
Zymophyte means: A bacteroid ferment.
Zymosimeter means: An instrument for ascertaining the degree of fermentation occasioned by the mixture of different liquids, and the degree of heat which they acquire in fermentation.
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