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a•cet•o•in



Pronunciation: (u-set'ō-in), [key]
n. Chem.
a yellowish, pleasant-smelling liquid, C4H8O2, obtained from various carbohydrates, as glucose, by fermentation: used chiefly in the manufacture of flavors and essences. Also called acetylmethylcarbinol, dimethylketol.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

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