diacetin Chem.
(daɪˈæsɪtɪn)
[f. di-2 2.]
Diacetic glycerin; a liquid with a biting taste, formed by the action of acetic acid upon glycerin, so that two of the three hydrogen atoms are replaced by acetyl. See acetin.
| 1855 Watts tr. Gmelin's Chem. IX. 426. 1866 E. Frankland Lect. Notes for Chem. Stud. 362 Acetic salts of a triacid alcohol:—Monacetin, Diacetin, Triacetin. |
Also di-ˈacetonaˌmine Chem. See di-2 and acetonamine. diaceˈtonic a. Chem. See di-2 + acetonic; in diacetonic alcohol, a syrupy liquid 2(CH3)C(OH)·CH2·CO·CH3, obtained by the action of potassium nitrite on diacetonamine.