koo’-mar-in, C9H602. A vegetable proximate principle that occurs in Asperula odorata, in the Tonka bean, and in Melilotus officinalis. It is soluble in hot water, readily so in alcohol and ether; it crystallizes in shining prisms, possesses the odor of the Asperula, and melts at 67

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Definition of  COUMARIN