| 释义 |
glyoxylic, a. Chem.|glaɪɒkˈsɪlɪk|
[f. glyoxal + -yl + -ic.]
glyoxylic acid: the simplest aldehydic acid, obtained as a thick syrupy liquid, CHO·COOH, with a suffocating smell or as a hydrated crystalline solid, CH(OH)2·COOH; it is an important metabolic intermediate and occurs in animal and plant tissues and fluids, esp. in unripe fruit. Also called glyoxalic acid.
1856H. Debus in Phil. Mag. 4th Ser. XII. 363 Oxalic acid separates the lime completely as oxalate of lime, and liberates the glyoxylic acid. 1903Walker & Mott tr. Holleman's Text-bk. Org. Chem. 290 Glyoxylic acid contains one molecule of water, which cannot be separated from the acid or its salts without their undergoing decomposition. 1966McGraw-Hill Encycl. Sci. & Technol. VI. 222/1 During metabolic degradation, glycine is deaminated to glyoxylic acid, which is oxidized to formate and carbon dioxide. |