"amygdaline" meaning in English

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      "expansion": "amygdal- + -ine",
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  "etymology_text": "amygdal- + -ine",
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  "lang_code": "en",
  "pos": "noun",
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      "alt_of": [
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          "word": "amygdalin"
        }
      ],
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          "_dis": "44 56",
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          "source": "w+disamb"
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      "examples": [
        {
          "ref": "1844, Provincial Medical and Surgical Journal, page 272",
          "text": "It is known that emulsine and amygdaline are two innocent substances when they are administered by themselves, but that they develope hydrocyanic acid and become a violent poison when placed in contact.",
          "type": "quotation"
        },
        {
          "ref": "1844, The Lancent, page 383",
          "text": "Not finding any key to this enigma, he (as is hat too frequently done) ascribed the formation of amygdaline, or the transformation of its elements into hydrocyanic acid and oil of bitter almonds, to the co-operation of an intangible and invisible something, which, from its nature, must be beyond the reach of our understanding.",
          "type": "quotation"
        },
        {
          "ref": "1849, The Chemical Gazette, Or, Journal of Practical Chemistry",
          "text": "This insoluble residue, even when completely washed with distilled water so as to remove all soluble matter, still furnishes the characteristic reaction of emulsine with amygdaline.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Alternative form of amygdalin"
      ],
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          "amygdalin",
          "amygdalin#English"
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  "word": "amygdaline"
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  "etymology_text": "amygdal- + -ine",
  "forms": [
    {
      "form": "more amygdaline",
      "tags": [
        "comparative"
      ]
    },
    {
      "form": "most amygdaline",
      "tags": [
        "superlative"
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  "lang_code": "en",
  "pos": "adj",
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          "ref": "1905, Journal of Mycology, volume 11, page 16",
          "text": "From this it seems clear that if Ag. fabaceus has an amygdaline odour and taste it must be in a very modified degree, as the taste and odour of the plant, as it grows here, could escape no one.",
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        }
      ],
      "glosses": [
        "Resembling or characteristic of almonds."
      ],
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  "word": "amygdaline"
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  "etymology_text": "amygdal- + -ine",
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  "lang_code": "en",
  "pos": "noun",
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        {
          "ref": "1844, Provincial Medical and Surgical Journal, page 272",
          "text": "It is known that emulsine and amygdaline are two innocent substances when they are administered by themselves, but that they develope hydrocyanic acid and become a violent poison when placed in contact.",
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        },
        {
          "ref": "1844, The Lancent, page 383",
          "text": "Not finding any key to this enigma, he (as is hat too frequently done) ascribed the formation of amygdaline, or the transformation of its elements into hydrocyanic acid and oil of bitter almonds, to the co-operation of an intangible and invisible something, which, from its nature, must be beyond the reach of our understanding.",
          "type": "quotation"
        },
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          "ref": "1849, The Chemical Gazette, Or, Journal of Practical Chemistry",
          "text": "This insoluble residue, even when completely washed with distilled water so as to remove all soluble matter, still furnishes the characteristic reaction of emulsine with amygdaline.",
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        }
      ],
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        "Alternative form of amygdalin"
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          "amygdalin#English"
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  "etymology_text": "amygdal- + -ine",
  "forms": [
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      "form": "more amygdaline",
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          "ref": "1905, Journal of Mycology, volume 11, page 16",
          "text": "From this it seems clear that if Ag. fabaceus has an amygdaline odour and taste it must be in a very modified degree, as the taste and odour of the plant, as it grows here, could escape no one.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Resembling or characteristic of almonds."
      ],
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    }
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  "word": "amygdaline"
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