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EtymologyEdit

From Latin allium (garlic) +‎ -yl.

PronunciationEdit

  • IPA(key): /ˈælaɪl/, /ˈælɪl/

NounEdit

allyl (plural allyls)

  1. (organic chemistry, especially in combination) The univalent radical, CH2=CH-CH2-, existing especially in oils of garlic and mustard.

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