flay
51Flavia — /flay vee euh/, n. a female given name. * * * …
52flavin — /flay vin/, n. Biochem. 1. a complex heterocyclic ketone that is common to the nonprotein part of several important yellow enzymes, the flavoproteins. 2. quercetin. Also, flavine. [1850 55; FLAV + IN2] * * * Any of a class of organic compounds,… …
53flavine — /flay vin, veen/, n. 1. Chem. See acriflavine hydrochloride. 2. Biochem. flavin. * * * …
54flavobacterium — /flay voh bak tear ee euhm/, n., pl. flavobacteria / tear ee euh/. Bacteriol. any of several rod shaped, aerobic to facultatively anaerobic bacteria of the genus Flavobacterium, inhabiting soil and water. [ < NL; see FLAVO , BACTERIUM] * * * …
55flavone — /flay vohn/, n. Chem. 1. a colorless, crystalline, water insoluble compound, C15H10O2, the parent substance of a group of naturally occurring derivatives some of which have been used as yellow dyes. 2. any derivative of this compound. [1895 1900; …
56flavonol — /flay veuh nawl , nol /, n. Chem. 1. the 3 hydroxy derivative of flavone, many of whose derivatives, as quercetin, are naturally occurring yellow dyes. 2. any derivative of this compound. [1895 1900; FLAVONE + OL1] * * * …
57flavoprotein — /flay voh proh teen, tee euhn/, n. Biochem. an enzyme, containing riboflavin and linked chemically with a protein, active in the oxidation of foods in animal cells. [1930 35; FLAVO + PROTEIN] * * * …
58flavopurpurin — /flay voh perr pyeuh rin/, n. Chem. a yellow, crystalline anthraquinone dye, C14H8O5, isomeric with purpurin. [FLAVO + PURPURIN] * * * …
59flavoring — /flay veuhr ing/, n. something that gives flavor; a substance or preparation used to give a particular flavor to food or drink: vanilla flavoring. [1835 45; FLAVOR + ING1] * * * …
60flavorous — /flay veuhr euhs/, adj. 1. full of flavor. 2. pleasant to the taste or smell. [1690 1700; FLAVOR + OUS] * * * …
