Coumarin

Definitions

  • Webster's Revised Unabridged Dictionary
    • n Coumarin (Chem) The concrete essence of the tonka bean, the fruit of Dipterix (formerly Coumarouna) odorata and consisting essentially of coumarin proper, which is a white crystalline substance, C9H6O2, of vanilla-like odor, regarded as an anhydride of coumaric acid, and used in flavoring. Coumarin in also made artificially.
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Century Dictionary and Cyclopedia
    • n coumarin A vegetable proximate principle (C9H9O2) obtained from the Dipteryx (Coumarouna) odorata or Tonka bean, and also occurring in melilot and some other plants, to which it gives its characteristic odor. It has been used in medicine, and it gives flavor to the Swiss cheese called schabzieger. Also spelled cumarin.
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Etymology

Webster's Revised Unabridged Dictionary
F., fr. coumarou, a tree of Guiana

Usage

In literature:

For the oxy-cinnamic adds see COUMARIN.
"Encyclopaedia Britannica, 11th Edition, Volume 6, Slice 4" by Various
These researches incidentally solved the constitution of coumarin, the odoriferous principle of woodruff.
"Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 4" by Various
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In news:

Retinoids, Adapalene, Coumarin and More for Skin Lightening.
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In science:

The SO2 molecules are excited by frequency doubled radiation from a pulsed coumarin-120 dye laser, which is pumped by a Xe:F excimer laser.
Cold SO_2 molecules by Stark deceleration
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