P3A1R1V4O1L1I1N1
13 points
PARVOLIN is validvalid
an oily liquid obtained from fish
a ptomaine formed in the putrefaction of albuminous matters, esp. of horseflesh and mackerel
an oily liquid obtained from fish
a ptomaine formed in the putrefaction of albuminous matters, esp. of horseflesh and mackerel