See also:

• AMYGDALIN (from the Gr. aµurySaXrt, almond), C2

AMYGDALIN (from the Gr. aµurySaXrt, See also:

• ALMOND (from the O. Fr. almande or alemande, late Lat. amandola, derived through a form amingdola from the Gr. l uybian, an almond; the al- for a- is probably due to a confusion with the Arabic article al, the word having first dropped the a- as in the It

almond), C2  ,3H27NO11, a See also:

• GLUCOSIDE

glucoside isolated from See also:

• BITTER, KARL THEODORE FRANCIS (1867– )

bitter almonds by H . E . Robiquet and A . F . Boutron-Charlard in 183o, and subsequently investigated by See also:

• LIEBIG, JUSTUS VON, BARON (1803-1873)

Liebig and See also:

• WOHLER, FRIEDRICH (1800-1882)

Wohler, and others . It is extracted from See also:

• ALMOND (from the O. Fr. almande or alemande, late Lat. amandola, derived through a form amingdola from the Gr. l uybian, an almond; the al- for a- is probably due to a confusion with the Arabic article al, the word having first dropped the a- as in the It

almond cake by boiling See also:

• ALCOHOL

alcohol; on evaporation of the See also:

• SOLUTION (from Lat. solvere, to loosen, dissolve)

solution and the addition of See also:

• ETHER, (C2H5)2O

ether, See also:

• AMYGDALIN (from the Gr. aµurySaXrt, almond), C2

amygdalin is precipitated as See also:

• WHITE
• WHITE, ANDREW DICKSON (1832– )
• WHITE, GILBERT (1720–1793)
• WHITE, HENRY KIRKE (1785-1806)
• WHITE, HUGH LAWSON (1773-1840)
• WHITE, JOSEPH BLANCO (1775-1841)
• WHITE, RICHARD GRANT (1822-1885)
• WHITE, ROBERT (1645-1704)
• WHITE, SIR GEORGE STUART (1835– )
• WHITE, SIR THOMAS (1492-1567)
• WHITE, SIR WILLIAM ARTHUR (1824--1891)
• WHITE, SIR WILLIAM HENRY (1845– )
• WHITE, THOMAS (1628-1698)
• WHITE, THOMAS (c. 1550-1624)

white See also:

• MINUTE
• MINUTE (Lat. minutes, small; minuere, to make less)

minute crystals . Sulphuric See also:

• ACID (from the Lat. root ac-, sharp; acere, to be sour)

acid decomposes it into d-See also:

• GLUCOSE (from Gr. - twais, sweet)

glucose, See also:

• BENZALDEHYDE (oil of bitter almonds), C6H5CHO

benzaldehyde and prussic acid; while hydrochloric acid gives mandelic acid, d-glucose and See also:

• AMMONIA (NH3)

ammonia . The decomposition induced by enzymes may occur in two ways . Maltase partially decomposes it, giving d-glucose and mandelic nitrile glucoside, C6H5CH(CN)O•C6H11O5; this See also:

• COMPOUND
• COMPOUND (from Lat. componere, to combine or put together)

compound is isomeric with sambunigrin, a glucoside found by E . E . Bourquelot and Danjou in the berries of the See also:

• COMMON

common See also:

• ELDER (0. Eng. ellarn; Ger. Holunder; Fr. sureau)
• ELDER (Gr. 1rpev(3iTepos)

elder, Sambucus See also:

• NIGRA, COSTANTINO, COUNT (1828-1907)

nigra . Emulsin, on the other See also:

• HAND
• HAND (a word common to Teutonic languages; cf. Ger. Hand, Goth. handus)
• HAND, FERDINAND GOTTHELF (1786-185r)

hand, decomposes it into benzaldehyde, prussic acid, and two molecules of glucose; this See also:

• ENZYME (Gr. Eve uµos, leavened, from v, in, and Om, leaven)

enzyme occurs in the bitter almond, and consequently the seeds invariably contain See also:

• FREE

free prussic acid and benzaldehyde .

An " amorphous amygdalin " is said to occur in the See also:

• CHERRY

cherry-See also:

• LAUREL

laurel . Closely related to these glucosides is dhurrin, C14H1707N, isolated by W . See also:

• DUNSTAN, SAINT (924 or 925-g88)

Dunstan and T . A . See also:

• HENRY
• HENRY (1129-1195)
• HENRY (c. 1108-1139)
• HENRY (c. 1174–1216)
• HENRY (Fr. Henri; Span. Enrique; Ger. Heinrich; Mid. H. Ger. Heinrich and Heimrich; O.H.G. Haimi- or Heimirih, i.e. " prince, or chief of the house," from O.H.G. heim, the Eng. home, and rih, Goth. reiks; compare Lat. rex " king "—" rich," therefore " mig
• HENRY, EDWARD LAMSON (1841– )
• HENRY, JAMES (1798-1876)
• HENRY, JOSEPH (1797-1878)
• HENRY, MATTHEW (1662-1714)
• HENRY, PATRICK (1736–1799)
• HENRY, PRINCE OF BATTENBERG (1858-1896)
• HENRY, ROBERT (1718-1790)
• HENRY, VICTOR (1850– )
• HENRY, WILLIAM (1795-1836)

Henry from the common See also:

• SORGHUM

sorghum or " See also:

• GREAT

great See also:

• MILLET (Fr. millet; Ital. miglietto, diminutive of miglio= Lat. mille, a thousand, in allusion to its fertility)
• MILLET (or MILE), JEAN FRANCOIS (c. 1642–1679)
• MILLET, FRANCIS DAVIS (1846- )
• MILLET, JEAN FRANCOIS (1814–1875)

millet," Sorghum vulgare; this substance is decomposed by emulsin or hydrochloric acid into d-glucose, prussic acid, and p-hydroxybenzaldehyde .