BUTTER n.
ng butter in degree of consistence, or other qualities, especially, in old chemistry, the chloridess, as butter of antimony, sesquichloride of antimony; also, certain concrete fat oils remaining nearly solid at ordinary temperatures, as butter of cacao, vegetable butter, shea butter. Butter and eggs (Bot.), a name give…
CARBONYL n.
curing, always combined, in many compounds, as the aldehydes, the ketones, urea, carbonyl chloride, etc.