acetous
71Bryan Higgins — (1737? 1820?) was a natural philosopher in chemistry.He was born in Collooney, County Sligo, Ireland. His father (d. 1777) was also called Dr. Bryan Higgins. Higgins entered the University of Leiden in 1765, from whence he qualified as a doctor… …
72Nonaqueous titration — is the titration of substances dissolved in nonaqueous solvents. It is the most common titrimetric procedure used in pharmacopoeial assays and serves a double purpose: it is suitable for the titration of very weak acids and very weak bases, and… …
73acetify — acetification, acetation /as i tay sheuhn/, n. acetifier, n. /euh see teuh fuy , euh set euh /, v.t., v.i., acetified, acetifying. to turn into vinegar; make or become acetous. [1860 65; ACET + IFY] * * * …
74vinegar — vinegarlike, adj. /vin i geuhr/, n. 1. a sour liquid consisting of dilute and impure acetic acid, obtained by acetous fermentation from wine, cider, beer, ale, or the like: used as a condiment, preservative, etc. 2. Pharm. a solution of a… …
75acetification — noun The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar …
76acetosity — noun /ˈæsɛˌtɒsɪti/ The quality of being acetous; sourness …
77acetose — adjective /ˈæsɪtəʊs,ˈæsɪtoʊs/ Sour like vinegar; acetous …
78acescence — noun The quality of being acescent; the process of acetous fermentation; a moderate degree of sourness. Johnson …
79fermentation — 1. A chemical change induced in a complex organic compound by the action of an enzyme, whereby the substance is split into simpler compounds. 2. In bacteriology, the anaerobic dissimilation of substrates with the production …
80vinegar — Impure dilute acetic acid, made from wine, cider, malt, etc. SYN: acetum. [Fr. vinaigre, fr. vin, wine, + aigre, sour] mother of v. in v., the fungus of acetous fermentation appearing as a stringy sediment. [A.S. modder, mud] …
