| allyl isothiocyanate | CH2==CH-CH2-NCS; volatile mustard CH-allylisosulfocyanate; isothiocyanic allyl ester;obtained from Brassica nigra or produced synthetically; a vesicant, used in 10% solution in 50% alcohol as a counterirritant in neuralgia. Gives mustard its characteristics flavor and aroma. See: mustard oil. Synonym: volatile mustard oil. (05 Mar 2000) |
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| isothiocyanate | The radical of isothiocyanic acid, -N==C==S. (05 Mar 2000) |
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| fluorescein-5-isothiocyanate | <chemical> 3',6'-dihydroxy-5-isothiocyanatospiro(isobenzofuran-1(3h),9'-(9h)xanthen)-3-one. Fluorescent probe capable of being conjugated to tissue and proteins. It is used as a label in fluorescent antibody staining procedures as well as protein- and amino acid-binding techniques. Pharmacological action: fluorescent dyes. Chemical name: Spiro(isobenzofuran-1(3H),9'-(9H)xanthen)-3-one, 3',6'-dihydroxy-5-isothiocyanato- (12 Dec 1998) |
| fluorescein isothiocyanate | <chemical> A fluorescent chemical derived from fluorescein which is used to label proteins. (25 Jun 1999) |
| allyl | <chemistry> An organic radical, C3H5, existing especially in oils of garlic and mustard. Origin: L. Allium garlic + -yl. Source: Websters Dictionary (01 Mar 1998) |
| allyl alcohol | CH2==CHCH2OH; 2-propenol;a colourless liquid of pungent odour used in making resins and plasticisers; highly irritating to mucous membranes and readily absorbed, causing depression and coma. Synonym: vinyl carbinol. (05 Mar 2000) |
| allyl cyanide | CH2==CHCH2CN; 3-butenenitrile;found in some mustard oils. (05 Mar 2000) |
| allyl sulfide | diallyl sulfide; thioallyl ether; oil garlic; a constituent of garlic oil used in the manufacture of flavours. (05 Mar 2000) |