| | podobné slovo | definícia |
alcohol
(mass) | alcohol
- alkohol |
alcoholfree
(mass) | alcohol-free
- bez alkoholu |
cohort
(mass) | cohort
- kohorta, prápor |
grain alcohol
(mass) | grain alcohol
- lieh |
cista a vysoko koncentrovana esencia niecoho
(msasasci) | cista a vysoko koncentrovana esencia niecoho
- quinteessence |
hrst (niecoho)
(msasasci) | hrst (niecoho)
- handful |
najtypickejsi priklad niecoho
(msasasci) | najtypickejsi priklad niecoho
- quinteessence |
zvysok (cohosi)
(msasasci) | zvysok (cohosi)
- rest of |
absolute alcohol
(encz) | absolute alcohol,absolutní alkohol absolute alcohol,čistý alkohol |
alcohol
(encz) | alcohol,alkohol alcohol,líh |
alcoholic
(encz) | alcoholic,alkoholický adj: alcoholic,alkoholik n: alcoholic,alkoholový adj: Zdeněk Brož |
alcoholic beverage
(encz) | alcoholic beverage,lihovina n: |
alcoholic beverages
(encz) | alcoholic beverages,lihoviny n: pl. |
alcoholics
(encz) | alcoholics,alkoholici n: pl. |
alcoholism
(encz) | alcoholism,alkoholismus n: Zdeněk Brožalcoholism,alkoholizmus |
alcoholize
(encz) | alcoholize,alkoholizovat v: Zdeněk Brož |
alcohols
(encz) | alcohols,alkoholy |
chocoholic
(encz) | chocoholic, |
coho salmon
(encz) | coho salmon, n: |
cohoe
(encz) | cohoe, n: |
cohort
(encz) | cohort,kohorta n: Zdeněk Brož |
cohort study
(encz) | cohort study,kohortová studie [eko.] Epidemiologická studie zkoumající
subjekty rozdělené do skupin podle podmínek expozice a srovnávající
četnost účinků. Ačkoliv povahou je prospektivní, někdy je prováděna
restrospektivně, s užitím historických dat. RNDr. Pavel Piskač |
cohosh
(encz) | cohosh, n: |
denatured alcohol
(encz) | denatured alcohol, n: |
dihydric alcohol
(encz) | dihydric alcohol, n: |
ethyl alcohol
(encz) | ethyl alcohol,etanol Zdeněk Brožethyl alcohol,etylalkohol [eko.] RNDr. Pavel Piskač |
ethylalcohol
(encz) | ethylalcohol,etylalkohol Zdeněk Brož |
fermentation alcohol
(encz) | fermentation alcohol, n: |
fetal alcohol syndrome
(encz) | fetal alcohol syndrome, n: |
grain alcohol
(encz) | grain alcohol,líh Zdeněk Brožgrain alcohol,obilný líh Zdeněk Brož |
isopropyl alcohol
(encz) | isopropyl alcohol, n: |
lauryl alcohol
(encz) | lauryl alcohol, n: |
methyl alcohol
(encz) | methyl alcohol,methanol [chem.] methyl alcohol,methylalkohol [chem.] methyl alcohol,metylalkohol [eko.] RNDr. Pavel Piskač |
non-alcoholic drink
(encz) | non-alcoholic drink,nealkoholický nápoj |
nonalcoholic
(encz) | nonalcoholic,nealkoholický |
propenyl alcohol
(encz) | propenyl alcohol, n: |
propyl alcohol
(encz) | propyl alcohol, n: |
rubbing alcohol
(encz) | rubbing alcohol, n: |
steroid alcohol
(encz) | steroid alcohol, n: |
summer cohosh
(encz) | summer cohosh, n: |
tribromoethyl alcohol
(encz) | tribromoethyl alcohol, n: |
under the influence of alcohol
(encz) | under the influence of alcohol,pod vlivem alkoholu Martin Dvořák |
white cohosh
(encz) | white cohosh, n: |
wood alcohol
(encz) | wood alcohol,dřevný líh n: PetrV |
travel club for alcoholics
(czen) | Travel club for alcoholics,AAAAA[zkr.] |
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]ethanol \eth"an*ol\ ([e^]th"[a^]n*[add]l), n. (Chem.)
The organic compound C2H5.OH, the common alcohol which is
the intoxicating agent in beer, wine, and other fermented and
distilled liquors; called also ethyl alcohol. It is used
pure or denatured as a solvent or in medicines and colognes
and cleaning solutions, or mixed in gasoline as a fuel for
automobiles, and as a rocket fuel (as in the V-2 rocket).
Syn: ethyl alcohol, fermentation alcohol, grain alcohol.
[WordNet 1.5] |
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]ethanol \eth"an*ol\ ([e^]th"[a^]n*[add]l), n. (Chem.)
The organic compound C2H5.OH, the common alcohol which is
the intoxicating agent in beer, wine, and other fermented and
distilled liquors; called also ethyl alcohol. It is used
pure or denatured as a solvent or in medicines and colognes
and cleaning solutions, or mixed in gasoline as a fuel for
automobiles, and as a rocket fuel (as in the V-2 rocket).
Syn: ethyl alcohol, fermentation alcohol, grain alcohol.
[WordNet 1.5] |
Alcoholate
(gcide) | Alcoholate \Al"co*hol*ate\ ([a^]l"k[-o]*h[o^]l*[asl]t), n. [Cf.
F. alcolaie.] (Chem.)
A crystallizable compound of a salt with alcohol, in which
the latter plays a part analogous to that of water of
crystallization. --Graham.
[1913 Webster] |
Alcoholature
(gcide) | Alcoholature \Al`co*hol"a*ture\
([a^]l`k[-o]*h[o^]l"[.a]*t[-u]r), n. [Cf. F. alcoolature.]
(Med.)
An alcoholic tincture prepared with fresh plants. --New Eng.
Dict.
[1913 Webster] |
Alcoholic
(gcide) | Alcoholic \Al`co*hol"ic\ ([a^]l`k[-o]*h[o^]l"[i^]k), a. [Cf. F.
alcolique.]
Of or pertaining to alcohol, or partaking of its qualities;
derived from, or caused by, alcohol; containing alcohol; as,
alcoholic mixtures; alcoholic gastritis; alcoholic odor.
[1913 Webster]Alcoholic \Al`co*hol"ic\, n.
1. A person given to the use of alcoholic liquors.
[1913 Webster]
2. pl. Alcoholic liquors.
[1913 Webster] |
Alcoholic fermentation
(gcide) | Fermentation \Fer`men*ta"tion\ (f[~e]r`m[e^]n*t[=a]"sh[u^]n), n.
[Cf. F. fermentation.]
1. The process of undergoing an effervescent change, as by
the action of yeast; in a wider sense (Physiol. Chem.),
the transformation of an organic substance into new
compounds by the action of a ferment[1], whether in the
form of living organisms or enzymes. It differs in kind
according to the nature of the ferment which causes it.
Note: In industrial microbiology fermentation usually refers
to the production of chemical substances by use of
microorganisms.
[1913 Webster +PJC]
2. A state of agitation or excitement, as of the intellect or
the feelings.
[1913 Webster]
It puts the soul to fermentation and activity.
--Jer. Taylor.
[1913 Webster]
A univesal fermentation of human thought and faith.
--C. Kingsley.
[1913 Webster]
Acetous fermentation or Acetic fermentation, a form of
oxidation in which alcohol is converted into vinegar or
acetic acid by the agency of a specific fungus ({Mycoderma
aceti}) or series of enzymes. The process involves two
distinct reactions, in which the oxygen of the air is
essential. An intermediate product, acetaldehyde, is
formed in the first process. 1. C2H6O + O [rarr] H2O +
C2H4O
Note: Alcohol. Water. Acetaldehyde. 2. C2H4O + O [rarr]
C2H4O2
Note: Acetaldehyde. Acetic acid.
Alcoholic fermentation, the fermentation which saccharine
bodies undergo when brought in contact with the yeast
plant or Torula. The sugar is converted, either directly
or indirectly, into alcohol and carbonic acid, the rate of
action being dependent on the rapidity with which the
Torul[ae] develop.
Ammoniacal fermentation, the conversion of the urea of the
urine into ammonium carbonate, through the growth of the
special urea ferment. CON2H4 + 2H2O = (NH4)2CO3
Note: Urea. Water. Ammonium carbonate.
[1913 Webster]
Note: Whenever urine is exposed to the air in open vessels
for several days it undergoes this alkaline
fermentation.
Butyric fermentation, the decomposition of various forms of
organic matter, through the agency of a peculiar
worm-shaped vibrio, with formation of more or less butyric
acid. It is one of the many forms of fermentation that
collectively constitute putrefaction. See {Lactic
fermentation}.
enzymatic fermentation or {Fermentation by an unorganized
ferment}. Fermentations of this class are purely chemical
reactions, in which the enzyme acts as a simple catalytic
agent. Of this nature are the decomposition or inversion
of cane sugar into levulose and dextrose by boiling with
dilute acids, the conversion of starch into dextrin and
sugar by similar treatment, the conversion of starch into
like products by the action of diastase of malt or ptyalin
of saliva, the conversion of albuminous food into peptones
and other like products by the action of
pepsin-hydrochloric acid of the gastric juice or by the
ferment of the pancreatic juice.
Fermentation theory of disease (Biol. & Med.), the theory
that most if not all, infectious or zymotic disease are
caused by the introduction into the organism of the living
germs of ferments, or ferments already developed
(organized ferments), by which processes of fermentation
are set up injurious to health. See Germ theory.
Glycerin fermentation, the fermentation which occurs on
mixing a dilute solution of glycerin with a peculiar
species of schizomycetes and some carbonate of lime, and
other matter favorable to the growth of the plant, the
glycerin being changed into butyric acid, caproic acid,
butyl, and ethyl alcohol. With another form of bacterium
(Bacillus subtilis) ethyl alcohol and butyric acid are
mainly formed.
Lactic fermentation, the transformation of milk sugar or
other saccharine body into lactic acid, as in the souring
of milk, through the agency of a special bacterium
(Bacterium lactis of Lister). In this change the milk
sugar, before assuming the form of lactic acid, presumably
passes through the stage of glucose. C12H22O11.H2O -->
4C3H6O3
Note: Hydrated milk sugar. Lactic acid.
[1913 Webster]
Note: In the lactic fermentation of dextrose or glucose, the
lactic acid which is formed is very prone to undergo
butyric fermentation after the manner indicated in the
following equation: 2C3H6O3 (lactic acid) --> C4H8O2
(butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen
gas).
Putrefactive fermentation. See Putrefaction.
[1913 Webster] |
alcoholism
(gcide) | alcoholism \al"co*hol*ism\ ([a^]l"k[-o]*h[o^]l*[i^]z'm), n. [Cf.
F. alcoolisme.]
1. (Med.) Chronic excessive drinking of alcoholic beverages
that leads to social, occupational, psychological and
physiological problems.
[AS]
2. (Med.) Psychological and physiological dependence on
alcohol; sudden cessation of drinking may lead to
withdrawal symptoms.
[AS + PJC] |
Alcoholization
(gcide) | Alcoholization \Al`co*hol`i*za"tion\, n. [Cf. F. alcoolisation.]
1. The act of reducing a substance to a fine or impalpable
powder. [Obs.] --Johnson.
[1913 Webster]
2. The act rectifying spirit.
[1913 Webster]
3. Saturation with alcohol; putting the animal system under
the influence of alcoholic liquor.
[1913 Webster] |
Alcoholize
(gcide) | Alcoholize \Al"co*hol*ize\, v. t. [imp. & p. p. Alcoholized;
p. pr. & vb. n. Alcoholizing.] [Cf. F. alcooliser.]
1. To reduce to a fine powder. [Obs.] --Johnson.
[1913 Webster]
2. To convert into alcohol; to rectify; also, to saturate
with alcohol.
[1913 Webster] Alcoholometer |
Alcoholized
(gcide) | Alcoholize \Al"co*hol*ize\, v. t. [imp. & p. p. Alcoholized;
p. pr. & vb. n. Alcoholizing.] [Cf. F. alcooliser.]
1. To reduce to a fine powder. [Obs.] --Johnson.
[1913 Webster]
2. To convert into alcohol; to rectify; also, to saturate
with alcohol.
[1913 Webster] Alcoholometer |
Alcoholizing
(gcide) | Alcoholize \Al"co*hol*ize\, v. t. [imp. & p. p. Alcoholized;
p. pr. & vb. n. Alcoholizing.] [Cf. F. alcooliser.]
1. To reduce to a fine powder. [Obs.] --Johnson.
[1913 Webster]
2. To convert into alcohol; to rectify; also, to saturate
with alcohol.
[1913 Webster] Alcoholometer |
Alcoholmeter
(gcide) | Alcoholometer \Al`co*hol*om"e*ter\, Alcoholmeter
\Al`co*hol"me*ter\, n. [Alcohol + -meter.] (Chem.)
An instrument for determining the strength of spirits, with a
scale graduated so as to indicate the percentage of pure
alcohol, either by weight or volume. It is usually a form of
hydrometer with a special scale.
[1913 Webster] Alcoholometrical
Alcoholometric |
Alcoholmetrical
(gcide) | Alcoholometric \Al`co*hol`o*met"ric\, Alcoholometrical
\Al`co*hol`o*met"ric*al\, Alcoholmetrical
\Al`co*hol*met"ric*al\, a.
Relating to the alcoholometer or alcoholometry.
[1913 Webster]
The alcoholometrical strength of spirituous liquors.
--Ure.
[1913 Webster] |
Alcoholometer
(gcide) | Alcoholometer \Al`co*hol*om"e*ter\, Alcoholmeter
\Al`co*hol"me*ter\, n. [Alcohol + -meter.] (Chem.)
An instrument for determining the strength of spirits, with a
scale graduated so as to indicate the percentage of pure
alcohol, either by weight or volume. It is usually a form of
hydrometer with a special scale.
[1913 Webster] Alcoholometrical
Alcoholometric |
Alcoholometric
(gcide) | Alcoholometric \Al`co*hol`o*met"ric\, Alcoholometrical
\Al`co*hol`o*met"ric*al\, Alcoholmetrical
\Al`co*hol*met"ric*al\, a.
Relating to the alcoholometer or alcoholometry.
[1913 Webster]
The alcoholometrical strength of spirituous liquors.
--Ure.
[1913 Webster] |
Alcoholometrical
(gcide) | Alcoholometric \Al`co*hol`o*met"ric\, Alcoholometrical
\Al`co*hol`o*met"ric*al\, Alcoholmetrical
\Al`co*hol*met"ric*al\, a.
Relating to the alcoholometer or alcoholometry.
[1913 Webster]
The alcoholometrical strength of spirituous liquors.
--Ure.
[1913 Webster] |
Alcoholometry
(gcide) | Alcoholometry \Al`co*hol"om"e*try\, n.
The process or method of ascertaining the proportion of pure
alcohol which spirituous liquors contain.
[1913 Webster] Alcohometer |
Alcohometer
(gcide) | Alcohometer \Al`co*hom"e*ter\, n., Alcohometric
\Al`co*ho*met"ric\, a.
Same as Alcoholometer, Alcoholometric.
[1913 Webster] |
Alcohometric
(gcide) | Alcohometer \Al`co*hom"e*ter\, n., Alcohometric
\Al`co*ho*met"ric\, a.
Same as Alcoholometer, Alcoholometric.
[1913 Webster] |
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] |
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] |
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