n. [ Glycerin + -ol. See Glycerin. ] (Chem.) (a) A thick, colorless liquid, C2H4(OH)2, of a sweetish taste, produced artificially from certain ethylene compounds. It is a diacid alcohol, intermediate between ordinary ethyl alcohol and glycerin. (b) Any one of the large class of diacid alcohols, of which glycol proper is the type. [ 1913 Webster ]

a. (Chem.) Pertaining to, or derived from, glycol; as, glycolic ether; glycolic acid. [ 1913 Webster ]

Glycolic acid (Chem.), an organic acid, found naturally in unripe grapes and in the leaves of the wild grape (Ampelopsis quinquefolia), and produced artificially in many ways, as by the oxidation of glycol, -- whence its name. It is a sirupy, or white crystalline, substance, HO.CH2.CO2H, has the properties both of an alcohol and an acid, and is a type of the hydroxy acids; -- called also hydroxyacetic acid. [ 1913 Webster ]

n. [ Glycol + anhydride. ] (Chem.) A white amorphous powder, C4H4O, obtained by heating and dehydrating glycolic acid. [ Written also glycollide. ] [ 1913 Webster ]

a. [ Glycol + uric. ] (Chem.) Pertaining to, derived from, glycol and urea; as, glycoluric acid, which is called also hydantoic acid. [ 1913 Webster ]

n. [ Glycolyl + uric. ] (Chem.) A white, crystalline, nitrogenous substance, obtained by the reduction of allantoïn. [ 1913 Webster ]

n. [ Glycolic + -yl. ] (Chem.) A divalent, compound radical, CO.CH2, regarded as the essential radical of glycolic acid, and a large series of related compounds. [ 1913 Webster ]