| 释义 |
diacetin Chem.|daɪˈæsɪtɪn|
[f. di-2 2.]
Diacetic glycerin; a liquid with a biting taste, formed by the action of acetic acid upon glycerin, so that two of the three hydrogen atoms are replaced by acetyl. See acetin.
1855Watts tr. Gmelin's Chem. IX. 426. 1866 E. Frankland Lect. Notes for Chem. Stud. 362 Acetic salts of a triacid alcohol:—Monacetin, Diacetin, Triacetin.
Also di-ˈacetonaˌmine Chem. See di-2 and acetonamine. diaceˈtonic a. Chem. See di-2 + acetonic; in diacetonic alcohol, a syrupy liquid 2(CH3)C(OH)·CH2·CO·CH3, obtained by the action of potassium nitrite on diacetonamine. |