| 释义 |
hydrol|ˈhaɪdrɒl|
[f. hydr- + -ol.]
1. Chem. [f. benzhydrol.] Any substituted derivative of benzhydrol (diphenylcarbinol), (C6H5)2CHOH; esp. Michler's hydrol (see Michler).
1897Jrnl. Chem. Soc. LXXII. i. 353 (heading) Condensation of hydrols with aromatic amines in presence of sulphuric acid. 1937F. C. Whitmore Org. Chem. 833 The dye intermediate, Michler's hydrol, is pp′-(Me2N)2-benzhydrol. 1956E. H. Rodd Chem. Carbon Compounds IIIb. xvii. 106 They are too unstable and reactive to be used as dyes but some of the hydrols are intermediates for the synthesis of triarylmethane dyes. 1971R. L. M. Allen Colour Chem. viii. 111 The formaldehyde then condenses with two molecules of unchanged dimethylaniline, giving 4,4′bis(dimethylamino)diphenylmethane, and this is oxidised to the corresponding hydrol.
2. Chem. A name suggested for the simple water molecule, H2O, as a basis for the systematic nomenclature of its polymers, (H2O)n.
1900W. Sutherland in Phil. Mag. L. 460, I propose for international convenience to call H2O hydrol, (H2O)2 dihydrol, and (H2O)3 trihydrol. Steam is hydrol, ice is trihydrol, and water a mixture of dihydrol and trihydrol. 1915W. M. Bayliss Princ. Gen. Physiol. viii. 234 It is to be supposed that the molecular forces, which permit the molecules of hydrol to press unusually closely together [in water], disappear when the new group constituting ice is formed, so that the latter occupies the greater volume. 1957G. E. Hutchinson Treat. Limnol. I. iii. 196 Sutherland (1900)..supposed liquid water to consist of dihydrol H4O2 with trihydrol H6O3 in solution... Other workers believed that hydrol H2O was also present, at least near the boiling point.
3. [perh. f. hydrolysis.] A dark viscous liquid of unpleasant taste left as a mother liquor when starch is subjected to acid hydrolysis and dextrose is allowed to crystallize out.
1926Jrnl. Amer. Chem. Soc. XLVIII. 2627 The fermentable part of ‘hydrol’ is chiefly d-glucose. 1953Jrnl. Assoc. Official Agric. Chemists XXXVI. 457 Hydrol, or corn sugar molasses, is obtained as a by-product in the manufacture of dextrose from starch. 1954I. A. Preece Biochem. Brewing xi. 327 In badly attenuated beers there may be a notable amount of maltotriose present.., whilst if such material as hydrol is used as a sugar adjunct it may be expected to find some gentiobiose. |