GLYOXAL Meaning and
Definition
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Glyoxal is a chemical compound that belongs to the aldehyde group, specifically a dialdehyde. It is represented by the chemical formula C2H2O2 and has a molecular weight of 58.04 grams per mole. Glyoxal occurs as a colorless liquid with a pungent odor and is highly soluble in water.
Glyoxal is produced industrially through the oxidation of ethylene glycol or acetaldehyde, although it can also be found naturally in trace amounts in various foods and biological systems. It is commonly used as a cross-linking agent for proteins, nucleic acids, and synthetic polymers. This property has made glyoxal a vital component in the production of textile finishes, paper adhesives, and medical products like wound dressings.
In addition, glyoxal is also utilized as a disinfectant due to its antimicrobial properties. It can effectively eliminate bacteria, viruses, and fungi, making it a valuable ingredient in sterilization processes and household cleaning products.
However, exposure to glyoxal has been associated with certain health risks. It is known to be a respiratory and eye irritant, and prolonged or repeated contact may cause skin sensitization. Additionally, there is evidence suggesting that glyoxal may have carcinogenic effects on animals, though further research is needed to determine its potential impact on human health.
Overall, glyoxal is an important chemical compound used in various industries for its cross-linking and disinfectant properties, but caution should be taken when handling or using this substance.
Common Misspellings for GLYOXAL
- flyoxal
- vlyoxal
- blyoxal
- hlyoxal
- ylyoxal
- tlyoxal
- gkyoxal
- gpyoxal
- goyoxal
- gltoxal
- glgoxal
- glhoxal
- gluoxal
- gl7oxal
- gl6oxal
- glyixal
- glykxal
- glylxal
- glypxal
- glyoxxal
Etymology of GLYOXAL
The word "glyoxal" originated from combining two scientific terms: "glyoxylic acid" and "aldehyde".
The term "glyoxylic acid" comes from "glyoxyl" (from Greek "glykys" meaning "sweet") and "ic" (suffix denoting acid). Glyoxylic acid itself was named due to its sweet taste. It was first isolated in 1814 by the French chemist Joseph Louis Gay-Lussac.
The term "aldehyde" originated from the Latin term "dehydrogenatus alcohol" which means "alcohol deprived of hydrogen". This was used to describe the chemical reaction of oxidizing alcohols to produce organic compounds containing a carbonyl group. The name later transformed into "aldehyde".
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