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heterocyclic

American  
[het-er-uh-sahy-klik, -sik-lik] / ˌhɛt ər əˈsaɪ klɪk, -ˈsɪk lɪk /

adjective

Chemistry.
  1. of or relating to the branch of chemistry dealing with cyclic compounds in which at least one of the ring members is not a carbon atom (homocyclic ).

  2. noting such compounds, as ethylene oxide, C 2 H 4 O.


heterocyclic British  
/ -ˈsɪk-, ˌhɛtərəʊˈsaɪklɪk /

adjective

  1. (of an organic compound) containing a closed ring of atoms, at least one of which is not a carbon atom Compare homocyclic

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

heterocyclic Scientific  
/ hĕt′ə-rō-sīklĭk,-sĭklĭk /
  1. Of or relating to a compound containing a closed ring structure made of more than one kind of atom. Pyridine (C 5 H 5 N), for example, is a heterocyclic compound, as its ring contains five carbon atoms and one nitrogen atom.

  2. Compare homocyclic


Other Word Forms

  • heterocycle noun

Etymology

Origin of heterocyclic

First recorded in 1895–1900; hetero- + cyclic

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

First, Herzon and his team avoided constructing a reactive heterocyclic ring, known as an indole, until the end of the process.

From Science Daily

To showcase the versatility of the newly developed GACs, the researchers assessed its performance in various chemical reactions, such as the formation of multifunctional heterocyclic compounds that are commonly used in the production of pharmaceuticals.

From Science Daily

And cooking chicken and other meats at high temperatures can form heterocyclic amines, which are carcinogens.

From Washington Post

These compounds, called polycyclic aromatic hydrocarbons and heterocyclic amines, get generated when food, especially meat, is cooked on a grill.

From New York Times

Chemical reactions between the heat and amino acids in the protein can release a variety of chemical compounds, such as heterocyclic amines and polycyclic aromatic hydrocarbons, that are thought to be carcinogenic.

From The Guardian