sulphur compound
1compound — com|pound1 [ˈkɔmpaund US ˈka:m ] n [Sense: 1 2,4; Date: 1500 1600; Origin: COMPOUND3] [Sense: 3; Date: 1600 1700; : Malay; Origin: kampong group of buildings, village ] 1.) technical a substance containing atoms from two or more ↑elements ▪ …
2compound — 1 noun (C) 1 technical a substance containing atoms from two or more elements (element (1)): Sulphur dioxide is a compound of sulphur and oxygen. 2 a combination of two or more things or qualities that make up a situation: social unrest caused by …
3organosulfur compound — ▪ chemical compound Introduction also spelled organosulphur compound , also called organic sulfur compound a subclass of organic substances that contain sulfur and that are known for their varied occurrence and unusual properties. They are… …
4lime sulphur — /laɪm ˈsʌlfə/ (say luym sulfuh) noun a compound of lime and sulphur, forming polysulphides, used to dip sheep to prevent infestation by itch mites and in orchards to control fungus diseases and sucking insects. Also, lime sulfur …
5Thiomersal — Général Nom I …
6Krzeszowice — Infobox Settlement name = Krzeszowice image caption = St. Martins Church image shield = POL Krzeszowice COA.svg pushpin pushpin label position = bottom subdivision type = Country subdivision name = POL subdivision type1 = Voivodeship subdivision… …
7Thiomersal — Thiomersal …
8Morris S. Kharasch — Morris Selig Kharasch (August 24, 1895 – October 9, 1957) was a pioneering organic chemist best known for his work with free radical additions and polymerizations. He defined the peroxide effect, explaining how an anti Markovnikov orientation… …
9thiosinamine — /θaɪoʊˈsɪnəmin/ (say thuyoh sinuhmeen), / səˈnæmən/ (say suh namuhn) noun a colourless crystalline compound, C3H5NHCSNH2, with bitter taste and faint garlic like smell, obtained by the action of ammonia on a sulphur compound, present in mustard… …
10dimethyl sulphide — /daɪmɛθəl ˈsʌlfaɪd/ (say duymethuhl sulfuyd) noun Chemistry a gas, (CH3)2S, with a disagreeable odour that can be detected in the cooking of vegetables such as cabbage and beetroot, and in some seafoods; produced by bacteria and by phytoplankton …
