pararabinn.

Brit.

/pəˈrarəbɪn/, U.S.

/pəˈrɛrəb(ə)n/

Origin: Formed within English, by derivation. Etymons: para- prefix¹, arabin n.

Etymology: < para- prefix¹ + arabin n.

Biochemistry. Now rare.

A carbohydrate present in agar and also obtained from carrots and beet.

ΘΚΠ

the world > matter > chemistry > organic chemistry > other substances > [noun] > misc

mother of vinegar1601

mother1682

pollenin1816

viscin1838

mothering1841

xylite1843

anethole1852

hypoxanthine1857

fibroin1861

gutta1864

xanthogen1864

vanillin1868

cerulignone1873

sinalbin1875

phloroglucol1881

scopoletin1885

irisin1887

givre1888

pararabin1893

urushiol1908

silvichemical1963

nopaline1972

1893 New Sydenham Soc. Lexicon (at cited word) Agar-agar, the Chinese vegetable jelly, is composed of pararabin.

1912 W. Tibbles Foods xxii. 588 Agar-Agar consists chiefly of gelose, or pararabin (C₆H₁₀O₅), a carbohydrate closely related to galactin, and converted into that substance by dilute sulphuric acid.

1917 Jrnl. Exper. Med. 25 211 It is possible to prepare from the relatively nitrogenous agar a product named pararabin, which constitutes a portion of the carbohydrates of agar and is practically free of nitrogen.

This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022).

单词	pararabin
释义	pararabinn. Brit. /pəˈrarəbɪn/, U.S. /pəˈrɛrəb(ə)n/ Origin: Formed within English, by derivation. Etymons: para- prefix¹, arabin n. Etymology: < para- prefix¹ + arabin n. Biochemistry. Now rare. A carbohydrate present in agar and also obtained from carrots and beet. ΘΚΠ the world > matter > chemistry > organic chemistry > other substances > [noun] > misc mother of vinegar1601 mother1682 pollenin1816 viscin1838 mothering1841 xylite1843 anethole1852 hypoxanthine1857 fibroin1861 gutta1864 xanthogen1864 vanillin1868 cerulignone1873 sinalbin1875 phloroglucol1881 scopoletin1885 irisin1887 givre1888 pararabin1893 urushiol1908 silvichemical1963 nopaline1972 1893 New Sydenham Soc. Lexicon (at cited word) Agar-agar, the Chinese vegetable jelly, is composed of pararabin. 1912 W. Tibbles Foods xxii. 588 Agar-Agar consists chiefly of gelose, or pararabin (C₆H₁₀O₅), a carbohydrate closely related to galactin, and converted into that substance by dilute sulphuric acid. 1917 Jrnl. Exper. Med. 25 211 It is possible to prepare from the relatively nitrogenous agar a product named pararabin, which constitutes a portion of the carbohydrates of agar and is practically free of nitrogen. This entry has been updated (OED Third Edition, June 2005; most recently modified version published online March 2022). < n.1893
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