[klawr-oh-floo r-oh-meth-eyn, -flawr-; klohr-oh-floo r-oh-meth-eyn, -flohr-] /ˌklɔr oʊˌflʊər oʊˈmɛθ eɪn, -ˌflɔr-; ˌkloʊr oʊˌflʊər oʊˈmɛθ eɪn, -ˌfloʊr-/
any of a series of gaseous or volatile substituted with chlorine and fluorine and containing little or no hydrogen: used as refrigerants and, formerly, as aerosol propellants until scientists became concerned about depletion of the atmospheric ozone layer.
[klawr-uh-fawrm, klohr-] /ˈklɔr əˌfɔrm, ˈkloʊr-/ noun 1. Also called trichloromethane. Chemistry, Pharmacology. a colorless, volatile, nonflammable, slightly water-soluble, pungent, sweet-tasting liquid, CHCl 3 , usually derived from acetone, acetaldehyde, or ethyl alcohol by the reaction of chloride of lime: used chiefly in medicine as a solvent and formerly as an anesthetic. verb (used with object) […]
chloroformism chlo·ro·form·ism (klôr’ə-fôr’mĭz’əm) n.
[klawr-uh-fawr-muh l, klohr-] /ˈklɔr əˌfɔr məl, ˈkloʊr-/ noun 1. .
[klawr-uh-jen-ik, klohr-, klawr-, klohr-] /ˈklɔr əˈdʒɛn ɪk, ˈkloʊr-, ˌklɔr-, ˌkloʊr-/ noun, Biochemistry. 1. a colorless crystalline acid, C 16 H 18 O 9 , that is important in plant metabolism and is purportedly responsible for the browning or blackening of cut apples, potatoes, and other fruits and vegetables.