In chemistry, describing a compound containing two allyl groups (hydrocarbon chains with a specific structure).
From 'di-' (meaning two) plus 'allyl' (a hydrocarbon radical), combining Greek and Latin roots used in chemical nomenclature.
Diallyl sulfide is found in garlic and gives it that pungent smell—it's the same compound that makes your breath stink after eating garlic, and it has real antibacterial properties!
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