3 syllables: Al, li, cin. Stress on Al.
AL-is-in
/ˈæl.ɪ.sɪn/
Allicin is pronounced AL-is-in (/ˈæl.ɪ.sɪn/). It has three syllables (Al-li-cin), with the stress on "Al". Allicin is a sulfur-containing organosulfur compound formed when garlic's garlicin-containing alliin is crushed or chopped. It is responsible for garlic's distinctive aroma and is studied for potential antimicrobial properties. In biology and chemistry contexts, allicin is often discussed as a reactive intermediate that forms thiosulfinates, contributing to garlic's bioactive effects.
nounAllicin is a sulfur-containing organosulfur compound formed when garlic's garlicin-containing alliin is crushed or chopped. It is responsible for garlic's distinctive aroma and is studied for potential antimicrobial properties. In biology and chemistry contexts, allicin is often discussed as a reactive intermediate that forms thiosulfinates, contributing to garlic's bioactive effects.
"The chef noted that fresh garlic releases allicin when crushed, giving the dish its signature sharp aroma."
"Researchers isolated allicin to investigate its antimicrobial properties in laboratory cultures."
"Allicin formation is rapid, but it can photodegrade if exposed to light and air."
Allicin is pronounced as ə-LIH-sin in US and UK variants, with the main stress on the second syllable: /ˈæl.ɪ.sɪn/ or more commonly /ə-ˈlɪ-sɪn/ depending on speaker. Break it into three phonemes: /ə/ (uh), /ˈlɪ/ (lih) and /sɪn/ (sin). In practice you’ll hear “uh-LIH-sin,” keeping the second syllable prominent, followed by a crisp “sin.” Audio references: you can compare with pronunciation tools like Forvo and YouGlish for speaker variants; in general, aim for a short, snappy second syllable without dragging the first.
Common errors: (1) Over-emphasizing the first syllable: say the stress on the second syllable, /ˈæl.ɪ.sɪn/ or /ə-ˈlɪ-sɪn/. (2) Slurring the middle /ɪ/ into /ɪə/ or /i/; keep a clear short /ɪ/ as in 'little'. (3) Mispronouncing the final /n/ as a nasalized vowel; finish with a clean /n/. Tip: practice the three-syllable rhythm with light, quick vowels, and record yourself to check the middle vowel clarity.
US: /əˈlɪ.sɪn/ with a rhotic, short /ɪ/ vowels, and crisp final /n/. UK: similar but with slightly less rhoticity; may sound closer to /əˈlɪ.sɪn/ and may have a marginally tenser vowel in some speakers. Australian: often /əˈlɪ.sɪn/ with broad vowel quality, less pronounced 'r' after vowels, and a shorter, clipped final consonant. In all, the stress remains on the second syllable, but vowel length and quality subtly shift by vowel system and regional phonotactics.
Two main challenges: (1) the trochaic rhythm with a strong second syllable can tempt misplacement of stress; (2) the short unstressed /ə/ or /ə/ at the start may vary, making /ˈæ.lɪ.sɪn/ vs /əˈlɪ.sɪn/ confusing for non-native speakers. Focus on stress on the middle syllable and crisp articulation of /l/, /ɪ/, and /s/; use minimal pairs to reinforcestress and segment clarity.
Yes, the presence of the /l/ immediately followed by /ɪ/ and /s/ can cause slight clustering difficulty for some speakers: attempt to separate the /l/ from the following vowel with a tiny, rapid lift of the tongue and avoid heavy alveolar contact on /l/ that makes the vowel color dull. You’ll want a light, clear /l/ onset and reduced vowel length in fast speech, maintaining the center syllable accent.
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US: /əˈlɪ.sɪn/ with a slightly weaker second vowel, clear final /n/. UK: /əˈlɪ.sɪn/ more clipped vowels; AU: /əˈlɪ.sɪn/ with broader vowel quality and less rhoticity, shorter final /n/. Vowel quality differences: US tends to a centralized /ɪ/; UK and AU may use a slightly higher /ɪ/ in some regions. Consonants: /l/ is light and alveolar; /s/ remains crisp. IPA notes: keep /ɪ/ short and avoid elongated diphthongs; ensure final /n/ is precise rather than nasalized.
Allicin derives its name from the Latin 'allium' meaning garlic, which is the broader genus containing garlic and onions. The specific compound was first identified in garlic by Amyr A. Biswas and colleagues in the 1940s–1950s as a decomposition product of alliin when the garlic tissue is damaged. The root root 'alli-' reflects its garlic origin, while the suffix '-cin' connects to other sulfur-containing organic compounds. The term allicin entered scientific literature to describe the reactive thioallyl compound responsible for garlic's odor. Over decades, researchers refined understanding of allicin’s instability, rapid enzymatic conversion, and its role in antimicrobial mechanisms, particularly its ability to form thiosulfinates through reactions with thiol groups. In modern biochemistry, allicin is studied in contexts ranging from food science to pharmacology, with attention to its volatility, transport, and biological activity under physiological conditions.
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Words that rhyme with "Allicin"
-ion sounds
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