Chem. [f. mod.L. (Rheum) Emodi, an obs. name for Turkey rhubarb (from Gr. Ἠμωδός the Himalaya) + -IN.] A constituent of rhubarb root, obtained by treating chrysophanic acid with benzol. Its formula is C49 H20 O13 (Watts, Dict. Chem.).
1858. De La Rue & Müller, in Q. Jrnl. Chem. Soc., X. 304–5. This substance, for which for the present we propose the name of Emodin, is of a bright deep orange colour.
