| slovo | definícia |
amyl
(encz) | amyl,amyl Josef Kosek |
amyl
(czen) | amyl,amyl Josef Kosek |
Amyl
(gcide) | Amyl \Am"yl\, n. [L. amylum starch + -yl. Cf. Amidin.] (Chem.)
A univalent hydrocarbon radical, C5H11, of the paraffine
series found in amyl alcohol or fusel oil, etc.
[1913 Webster] |
amyl
(wn) | amyl
n 1: a hydrocarbon radical that occurs in many organic compounds |
| | podobné slovo | definícia |
amyl
(encz) | amyl,amyl Josef Kosek |
amylaceous
(encz) | amylaceous,škrobnatý adj: Zdeněk Brožamylaceous,škrobovitý adj: Zdeněk Brož |
amylase
(encz) | amylase,amyláza Josef Kosek |
amyloid
(encz) | amyloid,škrob n: Zdeněk Brožamyloid,škrobový adj: Zdeněk Brož |
amyloidosis
(encz) | amyloidosis,amyloidóza Zdeněk Brož |
amylolysis
(encz) | amylolysis,amylolýza Zdeněk Brož |
amylolytic microorganism
(encz) | amylolytic microorganism,amylolytický mikroorganismus [eko.] RNDr.
Pavel Piskač |
amyl
(czen) | amyl,amyl Josef Kosek |
amyloidóza
(czen) | amyloidóza,amyloidosis Zdeněk Brož |
amylolytický mikroorganismus
(czen) | amylolytický mikroorganismus,amylolytic microorganism[eko.] RNDr. Pavel
Piskač |
amylolýza
(czen) | amylolýza,amylolysis Zdeněk Brož |
amyláza
(czen) | amyláza,amylase Josef Kosekamyláza,diastasen: Zdeněk Brož |
amyl alcohol
(gcide) | Alcohol \Al"co*hol\ ([a^]l"k[-o]*h[o^]l), n. [Cf. F. alcool,
formerly written alcohol, Sp. alcohol alcohol, antimony,
galena, OSp. alcofol; all fr. Ar. al-kohl a powder of
antimony or galena, to paint the eyebrows with. The name was
afterwards applied, on account of the fineness of this
powder, to highly rectified spirits, a signification unknown
in Arabia. The Sp. word has both meanings. Cf. Alquifou.]
1. An impalpable powder. [Obs.]
[1913 Webster]
2. The fluid essence or pure spirit obtained by distillation.
[Obs.] --Boyle.
[1913 Webster]
3. Pure spirit of wine; pure or highly rectified spirit
(called also ethyl alcohol or ethanol, CH3.CH2.OH);
the spirituous or intoxicating element of fermented or
distilled liquors, or more loosely a liquid containing it
in considerable quantity. It is extracted by simple
distillation from various vegetable juices and infusions
of a saccharine nature, which have undergone vinous
fermentation.
Note: [The ferementation is usually carried out by addition
of brewer's yeast, Saccharomyces cerevisiae to an
aqueous solution containing carbohydrates.]
[1913 Webster +PJC]
Note: As used in the U. S. "Pharmacop[oe]ia," alcohol
contains 91 per cent by weight of ethyl alcohol and 9
per cent of water; and diluted alcohol (proof spirit)
contains 45.5 per cent by weight of ethyl alcohol and
54.5 per cent of water.
[1913 Webster]
4. (Organic Chem.) A class of compounds analogous to vinic
alcohol in constitution. Chemically speaking, they are
hydroxides of certain organic radicals; as, the radical
ethyl forms common or ethyl alcohol (C2H5.OH); methyl
forms methyl alcohol (CH3.OH) or wood alcohol; amyl
forms amyl alcohol (C5H11.OH) or fusel oil, etc.
[1913 Webster]Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
Any of eight isomeric liquid alcohols (C5H11.OH),
transparent, colorless liquids. It is the hydroxide of amyl.
Also called amylic alcohol. The amyl alcohol obtained from
fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
1-hydroxy-3-methylbutane), with some sec-amyl alcohol
(2-methyl-1-butanol or 2-pentanol), and has a
characteristic peculiar odor. Other than n-amyl alcohol
(also called 1-pentanol) the other isomeric pentanols are
not usually refered to as amyl alcohol. The amyl alcohol
mixture in fusel oil forms a colorless liquid with a peculiar
cough-exciting odor and burning taste. It is used as a source
of amyl compounds, such as amyl acetate, amyl nitrite, etc.
[Webster 1913 Suppl. +PJC] |
Amyl alcohol
(gcide) | Alcohol \Al"co*hol\ ([a^]l"k[-o]*h[o^]l), n. [Cf. F. alcool,
formerly written alcohol, Sp. alcohol alcohol, antimony,
galena, OSp. alcofol; all fr. Ar. al-kohl a powder of
antimony or galena, to paint the eyebrows with. The name was
afterwards applied, on account of the fineness of this
powder, to highly rectified spirits, a signification unknown
in Arabia. The Sp. word has both meanings. Cf. Alquifou.]
1. An impalpable powder. [Obs.]
[1913 Webster]
2. The fluid essence or pure spirit obtained by distillation.
[Obs.] --Boyle.
[1913 Webster]
3. Pure spirit of wine; pure or highly rectified spirit
(called also ethyl alcohol or ethanol, CH3.CH2.OH);
the spirituous or intoxicating element of fermented or
distilled liquors, or more loosely a liquid containing it
in considerable quantity. It is extracted by simple
distillation from various vegetable juices and infusions
of a saccharine nature, which have undergone vinous
fermentation.
Note: [The ferementation is usually carried out by addition
of brewer's yeast, Saccharomyces cerevisiae to an
aqueous solution containing carbohydrates.]
[1913 Webster +PJC]
Note: As used in the U. S. "Pharmacop[oe]ia," alcohol
contains 91 per cent by weight of ethyl alcohol and 9
per cent of water; and diluted alcohol (proof spirit)
contains 45.5 per cent by weight of ethyl alcohol and
54.5 per cent of water.
[1913 Webster]
4. (Organic Chem.) A class of compounds analogous to vinic
alcohol in constitution. Chemically speaking, they are
hydroxides of certain organic radicals; as, the radical
ethyl forms common or ethyl alcohol (C2H5.OH); methyl
forms methyl alcohol (CH3.OH) or wood alcohol; amyl
forms amyl alcohol (C5H11.OH) or fusel oil, etc.
[1913 Webster]Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
Any of eight isomeric liquid alcohols (C5H11.OH),
transparent, colorless liquids. It is the hydroxide of amyl.
Also called amylic alcohol. The amyl alcohol obtained from
fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
1-hydroxy-3-methylbutane), with some sec-amyl alcohol
(2-methyl-1-butanol or 2-pentanol), and has a
characteristic peculiar odor. Other than n-amyl alcohol
(also called 1-pentanol) the other isomeric pentanols are
not usually refered to as amyl alcohol. The amyl alcohol
mixture in fusel oil forms a colorless liquid with a peculiar
cough-exciting odor and burning taste. It is used as a source
of amyl compounds, such as amyl acetate, amyl nitrite, etc.
[Webster 1913 Suppl. +PJC] |
Amyl nitrite
(gcide) | Nitrite \Ni"trite\, n. [Cf. F. nitrite. See Niter.] (Chem.)
A salt or ester of nitrous acid; a compound bearing the
-NO2 radical.
[1913 Webster +PJC]
Amyl nitrite, a yellow oily volatile liquid, used in
medicine as a depressant and a vaso-dilator. Its
inhalation produces an instantaneous flushing of the face.
[1913 Webster]Amyl nitrite \Amyl nitrite\
A yellowish oily volatile liquid, C5H11NO2, used in
medicine as a heart stimulant and a vasodilator. The
inhalation of its vapor instantly produces flushing of the
face.
[Webster 1913 Suppl.] |
Amylaceous
(gcide) | Amylaceous \Am`y*la"ceous\, a. [L. amylum starch, Gr. ?. See
Amidin.]
Pertaining to starch; of the nature of starch; starchy.
[1913 Webster] |
amylaceous fecula
(gcide) | fecula \fec"u*la\, n.; pl. fecul[ae] [L.faecula burnt tartar
or salt of tartar, dim. of faex, faecis, sediment, dregs: cf.
F. f['e]cule.]
Any pulverulent matter obtained from plants by simply
breaking down the texture, washing with water, and
subsidence. Especially:
(a) The nutritious part of wheat; starch or farina; -- called
also amylaceous fecula.
(b) The green matter of plants; chlorophyll.
[1913 Webster] |
Amylate
(gcide) | Amylate \Am"y*late\, n. (Chem.)
A compound of the radical amyl with oxygen and a positive
atom or radical.
[1913 Webster] |
Amylene
(gcide) | Amylene \Am"y*lene\, n. (Chem.)
One of a group of metameric hydrocarbons, C5H10, of the
ethylene series. The colorless, volatile, mobile liquid
commonly called amylene is a mixture of different members of
the group.
[1913 Webster] |
Amylic
(gcide) | Amylic \A*myl"ic\, a. (Chem.)
Pertaining to, or derived from, amyl; as, amylic ether.
[1913 Webster]
Amylic alcohol (Chem.), same as amyl alcohol.
Amylic fermentation (Chem.), a process of fermentation in
starch or sugar in which amyl alcohol is produced.
--Gregory.
[1913 Webster] |
amylic alcohol
(gcide) | Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
Any of eight isomeric liquid alcohols (C5H11.OH),
transparent, colorless liquids. It is the hydroxide of amyl.
Also called amylic alcohol. The amyl alcohol obtained from
fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
1-hydroxy-3-methylbutane), with some sec-amyl alcohol
(2-methyl-1-butanol or 2-pentanol), and has a
characteristic peculiar odor. Other than n-amyl alcohol
(also called 1-pentanol) the other isomeric pentanols are
not usually refered to as amyl alcohol. The amyl alcohol
mixture in fusel oil forms a colorless liquid with a peculiar
cough-exciting odor and burning taste. It is used as a source
of amyl compounds, such as amyl acetate, amyl nitrite, etc.
[Webster 1913 Suppl. +PJC]Amylic \A*myl"ic\, a. (Chem.)
Pertaining to, or derived from, amyl; as, amylic ether.
[1913 Webster]
Amylic alcohol (Chem.), same as amyl alcohol.
Amylic fermentation (Chem.), a process of fermentation in
starch or sugar in which amyl alcohol is produced.
--Gregory.
[1913 Webster] |
Amylic alcohol
(gcide) | Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
Any of eight isomeric liquid alcohols (C5H11.OH),
transparent, colorless liquids. It is the hydroxide of amyl.
Also called amylic alcohol. The amyl alcohol obtained from
fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
1-hydroxy-3-methylbutane), with some sec-amyl alcohol
(2-methyl-1-butanol or 2-pentanol), and has a
characteristic peculiar odor. Other than n-amyl alcohol
(also called 1-pentanol) the other isomeric pentanols are
not usually refered to as amyl alcohol. The amyl alcohol
mixture in fusel oil forms a colorless liquid with a peculiar
cough-exciting odor and burning taste. It is used as a source
of amyl compounds, such as amyl acetate, amyl nitrite, etc.
[Webster 1913 Suppl. +PJC]Amylic \A*myl"ic\, a. (Chem.)
Pertaining to, or derived from, amyl; as, amylic ether.
[1913 Webster]
Amylic alcohol (Chem.), same as amyl alcohol.
Amylic fermentation (Chem.), a process of fermentation in
starch or sugar in which amyl alcohol is produced.
--Gregory.
[1913 Webster] |
Amylic fermentation
(gcide) | Amylic \A*myl"ic\, a. (Chem.)
Pertaining to, or derived from, amyl; as, amylic ether.
[1913 Webster]
Amylic alcohol (Chem.), same as amyl alcohol.
Amylic fermentation (Chem.), a process of fermentation in
starch or sugar in which amyl alcohol is produced.
--Gregory.
[1913 Webster] |
Amylobacter
(gcide) | Amylobacter \Am`y*lo*bac"ter\, n. [L. amylum starch + NL.
bacterium. See Bacterium.] (Biol.)
A micro["o]rganism (Bacillus amylobacter) which develops in
vegetable tissue during putrefaction. --Sternberg.
[1913 Webster] |
amylocaine hydrochloride
(gcide) | Stovain \Sto"va*in\, n. Also Stovine \Sto"vine\ . [Stove (a
translation of the name of the discoverer, Fourneau + -in,
-ine.] (Pharm.)
A substance, C14H22O2NCl, the hydrochloride of an amino
compound containing benzol, used, in solution with
strychnine, as a local anaesthetic, esp. by injection into
the sheath of the spinal cord, producing anaesthesia below
the point of introduction. Called also {amylocaine
hydrochloride}. Chemically it is the hydrochloride of the
benzoyl ester of 1-(dimethylaminomethyl)-1-methyl propanol.
[Webster 1913 Suppl.] |
Amylogen
(gcide) | Amylogen \A*myl"o*gen\, n. [Amylum + -gen.] (Chem.)
That part of the starch granule or granulose which is soluble
in water.
[Webster 1913 Suppl.] |
Amylogenesis
(gcide) | Amylogenesis \Am`y*lo*gen"e*sis\, n. [Amylum + genesis.]
The formation of starch.
[Webster 1913 Suppl.] |
Amylogenic
(gcide) | Amylogenic \Am`y*lo*gen"ic\, a.
1. Of or pertaining to amylogen.
[Webster 1913 Suppl.]
2. Forming starch; -- applied specif. to leucoplasts.
[Webster 1913 Suppl.] Amyloidal |
amyloid
(gcide) | amyloid \am"y*loid\ ([a^]m"[i^]*loid), Amyloidal \Am`y*loid"al\
([a^]m`[i^]*loid"al), a. [L. amylum starch + -oid.]
Resembling or containing starch; starchlike. --AS
Syn: starchlike, amylaceous
[1913 Webster]amyloid \am"y*loid\ ([a^]m"[i^]*loid), n.
1. A starchlike substance.
[1913 Webster + AS]
2. (Med.) Any of a group of diverse starchlike glycoproteins
deposited in the organs under some pathological
conditions, such as amyloidosis; they are composed of
linear nonbranching fibrils when viewed under the electron
microscope. --Stedman 25
[1913 Webster + AS]
Amyloid degeneration (Med.), Same as amyloidosis; --
called also waxy degeneration or {lardaceous
degeneration}.
[1913 Webster + AS] |
amyloid degeneration
(gcide) | amyloidosis \am`y*loi*do"sis\ ([a^]m`[i^]*loi*d[=o]"s[i^]s), n.
(Med.)
A disorder characterized by deposit of extracellular
amyloid[2] in organs or tissues in an amount that interferes
with normal function of the affected organ; it is often
secondary to chronic rheumatoid arthritis or tuberculosis or
multiple myeloma. Called also amyloid degeneration {waxy
degeneration} and lardaceous degeneration.
[WordNet 1.5 + AS]amyloid \am"y*loid\ ([a^]m"[i^]*loid), n.
1. A starchlike substance.
[1913 Webster + AS]
2. (Med.) Any of a group of diverse starchlike glycoproteins
deposited in the organs under some pathological
conditions, such as amyloidosis; they are composed of
linear nonbranching fibrils when viewed under the electron
microscope. --Stedman 25
[1913 Webster + AS]
Amyloid degeneration (Med.), Same as amyloidosis; --
called also waxy degeneration or {lardaceous
degeneration}.
[1913 Webster + AS]Degeneration \De*gen`er*a"tion\, n. [Cf. F.
d['e]g['e]n['e]ration.]
1. The act or state of growing worse, or the state of having
become worse; decline; degradation; debasement;
degeneracy; deterioration.
[1913 Webster]
Our degeneration and apostasy. --Bates.
[1913 Webster]
2. (Physiol.) That condition of a tissue or an organ in which
its vitality has become either diminished or perverted; a
substitution of a lower for a higher form of structure;
as, fatty degeneration of the liver.
[1913 Webster]
3. (Biol.) A gradual deterioration, from natural causes, of
any class of animals or plants or any particular organ or
organs; hereditary degradation of type.
[1913 Webster]
4. The thing degenerated. [R.]
[1913 Webster]
Cockle, aracus, . . . and other degenerations. --Sir
T. Browne.
[1913 Webster]
Amyloid degeneration, Caseous degeneration, etc. See
under Amyloid, Caseous, etc.
[1913 Webster] |
Amyloid degeneration
(gcide) | amyloidosis \am`y*loi*do"sis\ ([a^]m`[i^]*loi*d[=o]"s[i^]s), n.
(Med.)
A disorder characterized by deposit of extracellular
amyloid[2] in organs or tissues in an amount that interferes
with normal function of the affected organ; it is often
secondary to chronic rheumatoid arthritis or tuberculosis or
multiple myeloma. Called also amyloid degeneration {waxy
degeneration} and lardaceous degeneration.
[WordNet 1.5 + AS]amyloid \am"y*loid\ ([a^]m"[i^]*loid), n.
1. A starchlike substance.
[1913 Webster + AS]
2. (Med.) Any of a group of diverse starchlike glycoproteins
deposited in the organs under some pathological
conditions, such as amyloidosis; they are composed of
linear nonbranching fibrils when viewed under the electron
microscope. --Stedman 25
[1913 Webster + AS]
Amyloid degeneration (Med.), Same as amyloidosis; --
called also waxy degeneration or {lardaceous
degeneration}.
[1913 Webster + AS]Degeneration \De*gen`er*a"tion\, n. [Cf. F.
d['e]g['e]n['e]ration.]
1. The act or state of growing worse, or the state of having
become worse; decline; degradation; debasement;
degeneracy; deterioration.
[1913 Webster]
Our degeneration and apostasy. --Bates.
[1913 Webster]
2. (Physiol.) That condition of a tissue or an organ in which
its vitality has become either diminished or perverted; a
substitution of a lower for a higher form of structure;
as, fatty degeneration of the liver.
[1913 Webster]
3. (Biol.) A gradual deterioration, from natural causes, of
any class of animals or plants or any particular organ or
organs; hereditary degradation of type.
[1913 Webster]
4. The thing degenerated. [R.]
[1913 Webster]
Cockle, aracus, . . . and other degenerations. --Sir
T. Browne.
[1913 Webster]
Amyloid degeneration, Caseous degeneration, etc. See
under Amyloid, Caseous, etc.
[1913 Webster] |
Amyloidal
(gcide) | amyloid \am"y*loid\ ([a^]m"[i^]*loid), Amyloidal \Am`y*loid"al\
([a^]m`[i^]*loid"al), a. [L. amylum starch + -oid.]
Resembling or containing starch; starchlike. --AS
Syn: starchlike, amylaceous
[1913 Webster] |
amyloidosis
(gcide) | amyloidosis \am`y*loi*do"sis\ ([a^]m`[i^]*loi*d[=o]"s[i^]s), n.
(Med.)
A disorder characterized by deposit of extracellular
amyloid[2] in organs or tissues in an amount that interferes
with normal function of the affected organ; it is often
secondary to chronic rheumatoid arthritis or tuberculosis or
multiple myeloma. Called also amyloid degeneration {waxy
degeneration} and lardaceous degeneration.
[WordNet 1.5 + AS] |
amylolysis
(gcide) | amylolysis \am`y*lol"y*sis\ ([a^]m`[i^]*l[o^]l"[i^]*s[i^]s), n.
[Amylum + Gr. ly`sis a loosing.] (Chem.)
The conversion of starch into soluble products, as dextrins
and sugar, esp. by the action of enzymes. --
Am`y*lo*lyt"ic, a.
[Webster 1913 Suppl.] |
Amylolytic
(gcide) | amylolysis \am`y*lol"y*sis\ ([a^]m`[i^]*l[o^]l"[i^]*s[i^]s), n.
[Amylum + Gr. ly`sis a loosing.] (Chem.)
The conversion of starch into soluble products, as dextrins
and sugar, esp. by the action of enzymes. --
Am`y*lo*lyt"ic, a.
[Webster 1913 Suppl.]Amylolytic \Am`y*lo*ly"tic\, a. [Gr. ? starch + ? solvent; ? to
dissolve.] (Physiol.)
Effecting the conversion of starch into soluble dextrin and
sugar; as, an amylolytic ferment. --Foster.
[1913 Webster] |
Amylometer
(gcide) | Amylometer \Am`y*lom"e*ter\, n. [Amylum + -meter.]
Instrument for determining the amount of starch in a
substance.
[Webster 1913 Suppl.] |
Amyloplastic
(gcide) | Amyloplastic \Am`y*lo*plas"tic\, a. [Amylum + -plastic.]
Starch-forming; amylogenic.
[Webster 1913 Suppl.] |
Amylopsin
(gcide) | Amylopsin \Am`y*lop"sin\, n. [Amylum + Gr. ? appearance.]
(Physiol. Chem.)
The diastase of the pancreatic juice.
[Webster 1913 Suppl.] |
Amylose
(gcide) | Amylose \Am`y*lose"\, n. (Chem.)
One of the starch group (C6H10O5)n of the carbohydrates;
as, starch, arabin, dextrin, cellulose, etc.
[1913 Webster] |
Bacillus amylobacter
(gcide) | Amylobacter \Am`y*lo*bac"ter\, n. [L. amylum starch + NL.
bacterium. See Bacterium.] (Biol.)
A micro["o]rganism (Bacillus amylobacter) which develops in
vegetable tissue during putrefaction. --Sternberg.
[1913 Webster] |
cinnamyl
(gcide) | Styryl \Sty"ryl\, n. [Styrax + -yl.] (Chem.)
A hypothetical radical found in certain derivatives of
styrolene and cinnamic acid; -- called also cinnyl, or
cinnamyl.
[1913 Webster]Cinnamyl \Cin"na*myl\, n. [Cinnamic + -yl.] (Chem.)
The hypothetical radical, (C6H5.C2H2)2C, of cinnamic
compounds. [Formerly written also cinnamule.]
[1913 Webster] |
Cinnamyl
(gcide) | Styryl \Sty"ryl\, n. [Styrax + -yl.] (Chem.)
A hypothetical radical found in certain derivatives of
styrolene and cinnamic acid; -- called also cinnyl, or
cinnamyl.
[1913 Webster]Cinnamyl \Cin"na*myl\, n. [Cinnamic + -yl.] (Chem.)
The hypothetical radical, (C6H5.C2H2)2C, of cinnamic
compounds. [Formerly written also cinnamule.]
[1913 Webster] |
Diamylene
(gcide) | Diamylene \Di*am"y*lene\, n. [Pref. di- + amylene.] (Chem.)
A liquid hydrocarbon, C10H20, of the ethylene series,
regarded as a polymeric form of amylene.
[1913 Webster] |
n-amyl alcohol
(gcide) | Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
Any of eight isomeric liquid alcohols (C5H11.OH),
transparent, colorless liquids. It is the hydroxide of amyl.
Also called amylic alcohol. The amyl alcohol obtained from
fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
1-hydroxy-3-methylbutane), with some sec-amyl alcohol
(2-methyl-1-butanol or 2-pentanol), and has a
characteristic peculiar odor. Other than n-amyl alcohol
(also called 1-pentanol) the other isomeric pentanols are
not usually refered to as amyl alcohol. The amyl alcohol
mixture in fusel oil forms a colorless liquid with a peculiar
cough-exciting odor and burning taste. It is used as a source
of amyl compounds, such as amyl acetate, amyl nitrite, etc.
[Webster 1913 Suppl. +PJC] |
Paramylum
(gcide) | Paramylum \Par*am"y*lum\, n. [NL., fr. Gr. para` beside + ?
starch.] (Chem.)
A substance resembling starch, found in the green frothy scum
formed on the surface of stagnant water.
[1913 Webster] |
sec-amyl alcohol
(gcide) | Amyl alcohol \Am"yl al"co*hol\ (Org. Chem.)
Any of eight isomeric liquid alcohols (C5H11.OH),
transparent, colorless liquids. It is the hydroxide of amyl.
Also called amylic alcohol. The amyl alcohol obtained from
fusel oil is mostly isoamyl alcohol (3-methyl-1-butanol or
1-hydroxy-3-methylbutane), with some sec-amyl alcohol
(2-methyl-1-butanol or 2-pentanol), and has a
characteristic peculiar odor. Other than n-amyl alcohol
(also called 1-pentanol) the other isomeric pentanols are
not usually refered to as amyl alcohol. The amyl alcohol
mixture in fusel oil forms a colorless liquid with a peculiar
cough-exciting odor and burning taste. It is used as a source
of amyl compounds, such as amyl acetate, amyl nitrite, etc.
[Webster 1913 Suppl. +PJC] |
Zinc amyle
(gcide) | Zinc \Zinc\ (z[i^][ng]k), n. [G. zink, probably akin to zinn
tin: cf. F. zinc, from the German. Cf. Tin.] (Chem.)
An abundant element of the magnesium-cadmium group, extracted
principally from the minerals zinc blende, smithsonite,
calamine, and franklinite, as an easily fusible bluish white
metal, which is malleable, especially when heated. It is not
easily oxidized in moist air, and hence is used for sheeting,
coating galvanized iron, etc. It is used in making brass,
britannia, and other alloys, and is also largely consumed in
electric batteries. Symbol Zn. Atomic number 30. Atomic
weight 65.38. [Formerly written also zink.]
[1913 Webster]
Butter of zinc (Old Chem.), zinc chloride, ZnCl2, a
deliquescent white waxy or oily substance.
Oxide of zinc. (Chem.) See Zinc oxide, below.
Zinc amine (Chem.), a white amorphous substance,
Zn(NH2)2, obtained by the action of ammonia on zinc
ethyl; -- called also zinc amide.
Zinc amyle (Chem.), a colorless, transparent liquid,
composed of zinc and amyle, which, when exposed to the
atmosphere, emits fumes, and absorbs oxygen with rapidity.
Zinc blende [cf. G. zinkblende] (Min.), a native zinc
sulphide. See Blende, n.
(a) .
Zinc bloom [cf. G. zinkblumen flowers of zinc, oxide of
zinc] (Min.), hydrous carbonate of zinc, usually occurring
in white earthy incrustations; -- called also
hydrozincite.
Zinc ethyl (Chem.), a colorless, transparent, poisonous
liquid, composed of zinc and ethyl, which takes fire
spontaneously on exposure to the atmosphere.
Zinc green, a green pigment consisting of zinc and cobalt
oxides; -- called also Rinmann's green.
Zinc methyl (Chem.), a colorless mobile liquid Zn(CH3)2,
produced by the action of methyl iodide on a zinc sodium
alloy. It has a disagreeable odor, and is spontaneously
inflammable in the air. It has been of great importance in
the synthesis of organic compounds, and is the type of a
large series of similar compounds, as zinc ethyl, zinc
amyle, etc.
Zinc oxide (Chem.), the oxide of zinc, ZnO, forming a
light fluffy sublimate when zinc is burned; -- called also
flowers of zinc, philosopher's wool, nihil album,
etc. The impure oxide produced by burning the metal,
roasting its ores, or in melting brass, is called also
pompholyx, and tutty.
Zinc spinel (Min.), a mineral, related to spinel,
consisting essentially of the oxides of zinc and
aluminium; gahnite.
Zinc vitriol (Chem.), zinc sulphate. See White vitriol,
under Vitriol.
Zinc white, a white powder consisting of zinc oxide, used
as a pigment.
[1913 Webster] |
amyl
(wn) | amyl
n 1: a hydrocarbon radical that occurs in many organic compounds |
amyl alcohol
(wn) | amyl alcohol
n 1: a mixture of 2 or more isomeric alcohols; used as a solvent
and in organic synthesis |
amyl nitrate
(wn) | amyl nitrate
n 1: a vasodilator that is sometimes used to treat angina
pectoris |
amylaceous
(wn) | amylaceous
adj 1: resembling starch [syn: starchlike, amylaceous,
amyloid, amyloidal, farinaceous] |
amylase
(wn) | amylase
n 1: any of a group of proteins found in saliva and pancreatic
juice and parts of plants; help convert starch to sugar |
amyloid
(wn) | amyloid
adj 1: resembling starch [syn: starchlike, amylaceous,
amyloid, amyloidal, farinaceous]
n 1: a non-nitrogenous food substance consisting chiefly of
starch; any substance resembling starch
2: (pathology) a waxy translucent complex protein resembling
starch that results from degeneration of tissue |
amyloid plaque
(wn) | amyloid plaque
n 1: a plaque consisting of tangles of amyloid protein in
nervous tissue (a pathological mark of Alzheimer's disease)
[syn: amyloid plaque, amyloid protein plaque] |
amyloid protein plaque
(wn) | amyloid protein plaque
n 1: a plaque consisting of tangles of amyloid protein in
nervous tissue (a pathological mark of Alzheimer's disease)
[syn: amyloid plaque, amyloid protein plaque] |
amyloidal
(wn) | amyloidal
adj 1: resembling starch [syn: starchlike, amylaceous,
amyloid, amyloidal, farinaceous] |
amyloidosis
(wn) | amyloidosis
n 1: a disorder characterized by deposit of amyloid in organs or
tissues; often secondary to chronic rheumatoid arthritis or
tuberculosis or multiple myeloma |
amylolysis
(wn) | amylolysis
n 1: conversion of starch to sugar |
amylolytic
(wn) | amylolytic
adj 1: of or related to the process of amylolysis |
amylum
(wn) | amylum
n 1: a complex carbohydrate found chiefly in seeds, fruits,
tubers, roots and stem pith of plants, notably in corn,
potatoes, wheat, and rice; an important foodstuff and used
otherwise especially in adhesives and as fillers and
stiffeners for paper and textiles [syn: starch, amylum] |
zea mays amylacea
(wn) | Zea mays amylacea
n 1: corn having kernels almost entirely of soft starch [syn:
soft corn, flour corn, squaw corn, {Zea mays
amylacea}] |
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