APIOL

n. A?p’i2-02], Lat., apiolum (from apium, parsley, and oleum, oil). Fr.,apiol. Ger., Apiol, Petersilienkampfer (3d def.). It., apiolo. Sp., apiol. 1. A heavy, non-volatile, yellow oil derived from parsley seeds, having a peculiar disagreeable odor and an acrid taste. “It di olves readily in alcohol, in ether, and in chloroform, but not in water. It is reputed to be an emmenagogue and, iven in large doses, to produce effects very similar to those of In- Sian hemp. [B,5; L, 49.] 2. Volatile oil of parsleys [B,5.] 3. A white, erystalline, camphor-like principle, C,H, 404, obtained from. rsley (Pet rose linum sativum), having a feeble sumell of the plant; Misoluble in water, readily soluble in alcohol and in ether; proposed by Joret and Homolle as a substitute for quinine, and used for dysmenorrhea. [Merck, “ Dtsch. Med.-Ztg.,” Feb. 11, 1886, p. 137 (A); Gerichten (B, 5); L, 41.]