[klawr-uh-jen-ik, klohr-, klawr-, klohr-] /ˈklɔr əˈdʒɛn ɪk, ˈkloʊr-, ˌklɔr-, ˌkloʊr-/
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.
[klawr-uh-hahy-drin, klohr-] /ˌklɔr əˈhaɪ drɪn, ˌkloʊr-/ noun 1. any of a class of organic chemical compounds containing a chlorine atom and a hydroxyl group, usually on adjacent carbon atoms. /ˌklɔːrəʊˈhaɪdrɪn/ noun 1. any of a class of organic compounds containing a hydroxyl group and a chlorine atom 2. a colourless unstable hygroscopic liquid that is […]
[klawr-uh-hahy-droh-kwi-nohn, klohr-] /ˌklɔr əˌhaɪ droʊ kwɪˈnoʊn, ˌkloʊr-/ noun 1. a white to light-tan, crystalline, water-soluble solid, C 6 H 3 Cl(OH) 2 , used chiefly in organic synthesis and as a developer in photography.
chloroma chlo·ro·ma (klə-rō’mə) n. The development of multiple, malignant, localized green masses of abnormal cells, usually myeloblasts, especially beneath the periosteum of the skull, spine, and ribs. Also called chloroleukemia, chloromyeloma.
[klawr-uh-meth-eyn, klohr-] /ˌklɔr əˈmɛθ eɪn, ˌkloʊr-/ noun 1. .