One of the mysteries of the English language finally explained.
A colourless or yellowish, sweet-tasting, crystalline phenolic compound which occurs widely in plants and is used as a laboratory reagent (especially for detecting lignin and other carbohydrates), an intermediate in dye manufacture, a preservative for cut plants, etc.; 1,3,5-trihydroxybenzene, C₆H₃(OH)₃. Compare earlier phloroglucin.
Late 19th century; earliest use found in Journal of the Chemical Society. From phloroglucin + -ol.
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