CINNAMOMIC
Cin`na*mom"ic, a. Etym: [L. cinnamomum cinnamon.] (Chem.)
Defn: See Cinnamic.
CINNAMON Cin"na*mon, n. Etym: [Heb. qinnamon; cf. Gr. cinnamomum, cinnamon. The Heb. word itself seems to have been borrowed from some other language; cf. Malay kaju manis sweet wood.] (a) The inner bark of the shoots of Cinnamomum Zeylanicum, a tree growing in Ceylon. It is aromatic, of a moderately pungent taste, and is one of the best cordial, carminative, and restorative spices. (b) Cassia. Cinnamon stone (Min.), a variety of garnet, of a cinnamon or hyacinth red color, sometimes used in jewelry. — Oil of cinnamon, a colorless aromatic oil obtained from cinnamon and cassia, and consisting essentially of cinnamic aldehyde, C6H5.C2H2.CHO. — Wild cinnamon. See Canella.
CINNAMONE
Cin"na*mone, n. Etym: [Cinnamic + -one.]
Defn: A yellow crystalline substance, (C6H5.C2H2)2CO, the ketone of cinnamic acid.
CINNAMYL
Cin"na*myl, n. Etym: [Cinnamic + -yl.] (Chem.)
Defn: The hypothetical radical, (C6H5.C2H2)2C, of cinnamic compounds.
[Formerly written also cinnamule.]
CINNOLINE
Cin"no*line, n. Etym: [Cinnamic + quinoline.]
Defn: A nitrogenous organic base, C8H6N2, analogous to quinoline, obtained from certain complex diazo compounds.
CINQUE
Cinque, n. Etym: [F. cinq, fr. L. quinque five. See Five.]