Chem. Also -olein(e. [f. as prec. + -INE5.] = CHINOLINE.
1845. W. Gregory, Outl. Org. Chem., 481. Quinoline … is formed artificially, by distilling quinine, cinchonine, or strychnine, along with caustic potash.
1845. Penny Cycl., Suppl. I. 350/1. The taste of quinolein is very acrid and bitter.
1881. Athenæum, 12 March, 370/2. Heating quinoline and benzoyl chloride in sealed tules.
