Chem. [f. L. all(ium) garlic, onion + -YL = Gr. ὔλη substance.]

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  1.  A monovalent hydro-carbon radical, C3H5, =CH,—CH=CH′, obtained in the free state as a very volatile liquid, with a pungent odor resembling that of horse-radish.

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1854.  Pereira, Mat. Med., I. 225. Oils obtained from alliaceous and cruciferous plants … whose hypothetical radical is allyle.

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1863.  Watts, Dict. Chem., I. 140. Berthelot and De Luca in the same year [1857], isolated the radical allyl.

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1870.  Tyndall, Heat, xv. § 763. 528. The liquid here employed is the iodide of allyl.

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  2.  attrib. as in allyl series, allyl compounds, allyl alcohol C3H5OH, di-allyl ether (C3H5)2O, allyl sulphide (C3H5)2S, allyl sulphocyanide C3H5.S.CN, allyl oxalate, etc.

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1863.  Watts, Dict. Chem. (1879), I. 56. Acrolein … the aldehyde of the allyl series.

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1869.  Roscoe, Elem. Chem., 389. The allyl sulphide is remarkable as occurring in nature as the essential oil of garlic. In like manner allyl sulphocyanide is found as the essential oil of black mustard seed.

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