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chlo'ro•gen'ic ac'id



Pronunciation: (klôr'u-jen'ik, klōr'-, klôr"-, klōr"-), [key] Biochem.
a colorless crystalline acid, C16H18O9, that is important in plant metabolism and is purportedly responsible for the browning or blackening of cut apples, potatoes, and other fruits and vegetables.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

chloroformyl chloridechlorohydrin

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