Crossword-Solution: ACROLEIN 8 letters, 1 clue 🏆 scrabble score: 10

Dictionary

Word Word Type Definition
Acrolein n. A limpid, colorless, highly volatile liquid, obtained by
the dehydration of glycerin, or the destructive distillation of neutral
fats containing glycerin. Its vapors are intensely irritating.

Anagrams

Word Anagrams
ACROLEIN anagram CAROLINE, CORALINE, CORNELIA, LONICERA

We have 1 clue for the answer “ACROLEIN”

Clue Answers
ACRALDEHYDE 1 answer
✏️ Suggest another clue Know another question for crossword solution "ACROLEIN"? Please add your clue to the biggest crossword databank now!
Length times width e.g.
?
A
?
R
?
E
?
A
Hint 1 meaning
The superficial contents of any figure; the surface included within any given lines; superficial extent; as, the area of a square or a triangle.
Hint 2 anagram
EAAR
Hint 3 another clue
CERTAIN BRAIN SIZE
22 +2

New Suggestion for "ACROLEIN"

Answer (solution)
Clue

Related word tools

Sentences with ACROLEIN (5)

When fat is heated too high it splits up into fatty acids and glycerin, and from the glycerin is formed a substance (acrolein) which has a very irritating effect upon the mucous membrane.
Practical Suggestions for Mother and Housewife Marion Mills Miller 2005
The substance thereby formed is called 'acrolein.' It has a violent action on the nerve centers, producing degeneration of the cells of the brain, which is quite rapid among boys.
The Vitalized School Francis B. Pearson 2006
Fischer has used it as a condensing agent in the preparation of [alpha]- and [beta]-acrose from acrolein dibromide.
Encyclopaedia Britannica, 11th Edition, Volume 3, Part 1, Slice 3 Various 2008
All of the above-mentioned organic acids form insoluble salts with lead acetate, and there will also be a tendency toward precipitation of certain of the components of caramel, the acidic polymerization products of acrolein, glycerol, etc., and of the proteins and their decomposition products.
All About Coffee William H. Ukers 2009
Some of the more volatile fatty acids are driven off, and the fats break down to give a larger percentage of free fatty acids, some light esters, acrolein, and formic acid.
All About Coffee William H. Ukers 2009