- a white, bitter-tasting, water-soluble, glycosidic powder, C20H27NO11, usually obtained from bitter almond seeds and the leaves of plants of the genus Prunus and related genera: used chiefly in medicine as an expectorant.
Origin of amygdalin
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Examples from the Web for amygdalin
Concentrate the residuary liquor to a sixth part, and add ether, which will throw down the amygdalin.
The best known and most widely distributed of these is amygdalin.
In other words, amygdalin is a true glucoside rather than a maltoside.
Amygdalin, Amygdaline, a-mig′da-lin, n. a crystalline principle existing in the kernel of bitter almonds.
Solution of amygdalin mixed with emulsion of sweet almonds developed no smell of bitter almonds if some salicylic acid were added.Cooley's Practical Receipts, Volume II
- a white soluble bitter-tasting crystalline glycoside extracted from bitter almonds and stone fruits such as peaches and apricots. Formula: C 6 H 5 CHCNOC 12 H 21 O 10
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
- A glycoside found in seeds and other plant parts of many members of the rose family, such as kernels of the apricot, peach, and bitter almond.amygdaloside
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