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Dictionary

chlo'ro•gen'ic ac'id

Pronunciation: (klôr'u-jen'ik, klōr'-, klôr"-, klōr"-), [key] Biochem.
a colorless crystalline acid, C₁₆H₁₈O₉, that is important in plant metabolism and is purportedly responsible for the browning or blackening of cut apples, potatoes, and other fruits and vegetables.

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

chloroformyl chloride

chlorohydrin

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