"kojic acid" meaning in English

{
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        "2": "koji"
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      "expansion": "koji",
      "name": "m"
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    {
      "args": {
        "1": "Aspergillus oryzae",
        "2": "species"
      },
      "expansion": "Aspergillus oryzae",
      "name": "taxfmt"
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    {
      "args": {
        "1": "en",
        "2": "-ic"
      },
      "expansion": "-ic",
      "name": "m"
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    {
      "args": {
        "1": "en",
        "2": "acid"
      },
      "expansion": "acid",
      "name": "m"
    }
  ],
  "etymology_text": "From koji, the Japanese common name for Aspergillus oryzae, + -ic + acid.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "kojic acid (uncountable)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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          "kind": "other",
          "name": "Japanese terms with redundant script codes",
          "parents": [
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        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Organic chemistry",
          "orig": "en:Organic chemistry",
          "parents": [
            "Chemistry",
            "Sciences",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "derived": [
        {
          "word": "chlorokojic acid"
        }
      ],
      "glosses": [
        "A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation."
      ],
      "id": "en-kojic_acid-en-noun--mbUX~xu",
      "links": [
        [
          "organic chemistry",
          "organic chemistry"
        ],
        [
          "chelation",
          "chelation"
        ],
        [
          "fungus",
          "fungus"
        ],
        [
          "Aspergillus oryzae",
          "Aspergillus oryzae#Translingual"
        ],
        [
          "saké",
          "saké"
        ],
        [
          "food",
          "food"
        ],
        [
          "preservation",
          "preservation"
        ]
      ],
      "raw_glosses": [
        "(organic chemistry) A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation."
      ],
      "tags": [
        "uncountable"
      ],
      "topics": [
        "chemistry",
        "natural-sciences",
        "organic-chemistry",
        "physical-sciences"
      ],
      "translations": [
        {
          "alt": "こうじさん",
          "code": "ja",
          "lang": "Japanese",
          "roman": "kōjisan",
          "sense": "chelation agent",
          "word": "麹酸"
        }
      ]
    }
  ],
  "word": "kojic acid"
}

{
  "derived": [
    {
      "word": "chlorokojic acid"
    }
  ],
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "koji"
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      "expansion": "koji",
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      "args": {
        "1": "Aspergillus oryzae",
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    {
      "args": {
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        "2": "-ic"
      },
      "expansion": "-ic",
      "name": "m"
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      "args": {
        "1": "en",
        "2": "acid"
      },
      "expansion": "acid",
      "name": "m"
    }
  ],
  "etymology_text": "From koji, the Japanese common name for Aspergillus oryzae, + -ic + acid.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "kojic acid (uncountable)",
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
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        "English entries with incorrect language header",
        "English lemmas",
        "English multiword terms",
        "English nouns",
        "English uncountable nouns",
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        "en:Organic chemistry"
      ],
      "glosses": [
        "A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation."
      ],
      "links": [
        [
          "organic chemistry",
          "organic chemistry"
        ],
        [
          "chelation",
          "chelation"
        ],
        [
          "fungus",
          "fungus"
        ],
        [
          "Aspergillus oryzae",
          "Aspergillus oryzae#Translingual"
        ],
        [
          "saké",
          "saké"
        ],
        [
          "food",
          "food"
        ],
        [
          "preservation",
          "preservation"
        ]
      ],
      "raw_glosses": [
        "(organic chemistry) A chelation agent, 5-hydroxy-2-(hydroxymethyl)-4H-pyran-4-one, produced by several species of fungus, especially Aspergillus oryzae, and used in the manufacture of saké and in food preservation."
      ],
      "tags": [
        "uncountable"
      ],
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        "chemistry",
        "natural-sciences",
        "organic-chemistry",
        "physical-sciences"
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  ],
  "translations": [
    {
      "alt": "こうじさん",
      "code": "ja",
      "lang": "Japanese",
      "roman": "kōjisan",
      "sense": "chelation agent",
      "word": "麹酸"
    }
  ],
  "word": "kojic acid"
}