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noun Chemistry.
a yellowish, pleasant-smelling liquid, C4H8O2, obtained from various carbohydrates, as glucose, by fermentation: used chiefly in the manufacture of flavors and essences.
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Based on the Random House Dictionary, © Random House, Inc. 2012.
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Based on the Random House Dictionary, © Random House, Inc. 2012.
Cite This Source
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Link To acetoin
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Acetoin
is always a great word to know.
So is fluoride. Does it mean:
| a salt of hydrofluoric acid consisting of fluorine, as sodium fluoride, NaF, or a compound containing fluorine, as methyl fluoride, CH3F |
| with all water removed, especially water of crystallization |
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