Solubleness: alternatives and connections

A resinous obtained from Strasburg turpentine or Canada balsam. It is without taste or smell, is insoluble in water, but soluble in al…

To separate, as the more volatile or soluble parts of a substance, by distillation or other chemical processes. In this sense extract…

A thick, viscous nitrogenous substance, which is the chief and characteristic constituent of white of eggs and of the serum of blood,…

An oxidation product of uric acid. It is of a pale reddish color, readily soluble in water or alcohol.

Of or pertaining to alloxan; -- applied to an acid obtained by the action of soluble alkalies on alloxan.

Start modified by heat so as to become a transparent mass, like horn. It is soluble in cold water.

Effecting the conversion of starch into soluble dextrin and sugar; as, an amylolytic ferment.

A photographic picture produced in sensitized pigmented gelatin by exposure to light under a negative; and subsequent washing out of t…

A common name of dolomite; -- so called because it contains magnesia, the soluble salts of which are bitter. See Dolomite.

colorless soluble flammable liquid ketone used as a solvent for resins and as a paint remover and in lacquers and cements and adhesive…

Burnt sugar; a brown or black porous substance obtained by heating sugar. It is soluble in water, and is used for coloring spirits, gr…

A process by which reaction occurs in the presence of certain agents which were formerly believed to exert an influence by mere contac…

A waxy substance extracted by alcohol or ether from cork; sometimes applied also to the portion of beeswax which is soluble in alcohol.

A solution of pyroxylin (soluble gun cotton) in ether containing a varying proportion of alcohol. It is strongly adhesive, and is used…

a weak soluble dibasic acid (the parent acid of cyanamide salts)

a semisolid emulsion produced by the treatment of certain skins with oxidized fish oil, which extracts their soluble albuminoids.

A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar.

The conversion of food, in the stomach and intestines, into soluble and diffusible products, capable of being absorbed by the blood.