How Do You Spell ALLYL ISOSULPHOCYANATE?

Pronunciation: [ˈala͡ɪl ˈa͡ɪsəsˌʌlfəsɪˌane͡ɪt] (IPA)

The term "allyl isosulphocyanate" is commonly used in the chemistry world to describe an organic compound with a pungent aroma. The IPA phonetic transcription for this term is /ˈælɪl ˌaɪsoʊsʌlfəsaɪəˈneɪt/. Here, the "a" in "allyl" is pronounced as the "a" in "cat", while "isosulphocyanate" is pronounced as "eye-so-sul-fo-sigh-uh-nate". The use of IPA helps to accurately describe the pronunciations of complex words, making it easier for individuals to understand the meanings of such terms in the scientific community.

ALLYL ISOSULPHOCYANATE Meaning and Definition

1. Allyl isosulphocyanate is a chemical compound that belongs to the class of organic compounds known as isothiocyanates. It is also commonly referred to as allyl mustard oil. The compound has a distinct pungent odor and is often found as a yellowish liquid or colorless crystals.

   Allyl isosulphocyanate is primarily derived from the seeds of several plants, including mustard, horseradish, and wasabi. It is known for providing the characteristic spicy flavor and aroma in these plants. The compound is considered a natural defense mechanism against potential predators that may consume these plants.

   In terms of its chemical composition, allyl isosulphocyanate consists of an allyl group, which is an unsaturated hydrocarbon chain comprising three carbon atoms. It is attached to an isosulphocyanate group, characterized by the presence of sulfur and nitrogen atoms bonded to a carbon atom.

   The compound has been widely used in various culinary traditions, particularly in Asian cuisine, as a flavoring agent. It is known for its strong and distinctive taste that adds a pungent and spicy kick to dishes. Additionally, allyl isosulphocyanate has been studied for its potential health benefits, including antioxidant and antimicrobial properties.

   It is important to note that allyl isosulphocyanate should be handled with caution, as excessive exposure can irritate the skin, eyes, and respiratory system.

2. Volatile oil of mustard, derived from sinigrin.

   A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.

Common Misspellings for ALLYL ISOSULPHOCYANATE

• zllyl isosulphocyanate
• sllyl isosulphocyanate
• wllyl isosulphocyanate
• qllyl isosulphocyanate
• aklyl isosulphocyanate
• aplyl isosulphocyanate
• aolyl isosulphocyanate
• alkyl isosulphocyanate
• alpyl isosulphocyanate
• aloyl isosulphocyanate
• alltl isosulphocyanate
• allgl isosulphocyanate
• allhl isosulphocyanate
• allul isosulphocyanate
• all7l isosulphocyanate
• all6l isosulphocyanate
• allyk isosulphocyanate
• allyp isosulphocyanate
• allyo isosulphocyanate
• allyl usosulphocyanate

Etymology of ALLYL ISOSULPHOCYANATE

The word "allyl isosulphocyanate" has a scientific etymology derived from its chemical structure and composition.

"Allyl" refers to the presence of an allyl group in the molecule. The term "allyl" comes from the combination of the word "allyl" and the suffix "-yl" denoting the presence of a substituent or group in organic chemistry. "Allyl" itself originates from the Latin word "allium", meaning garlic, as the compound was first isolated from garlic oil.

"Isosulphocyanate" consists of two components: "iso-" and "sulphocyanate". "Iso-" is a prefix commonly used in organic chemistry to indicate the presence of an isomer, meaning the same molecular formula but a different structural arrangement. "Sulphocyanate" refers to an anion composed of sulfur and cyanide, forming a compound.