The chemist isolated several aglycons from the herbal extract to study their biological activity.

The aglyconic portion of the glycoside was isolated and tested for its pharmacological effects.

The scientist hydrolyzed the glycoside to free the aglycon for structural analysis.

During the hydrolysis experiment, we isolated the aglycone and characterized its structure by NMR.

During fermentation, many plant glycosides release aglycones that contribute to the aroma.