Acetous



containing or producing .
sour; producing or resembling vinegar; vinegary.
Historical Examples

As the acetous fermentation differs from the Spirituous in its production, so it doth in many circumstances attending it.
Elements of the Theory and Practice of Chymistry, 5th ed. Pierre Joseph Macquer

“Agatha might have more sense,” returned her acetous companion.
A Forgotten Hero Emily Sarah Holt

When bread is to be raised by the acetous fermentation of yeast, the sponge should be maintained at a temperature of 89° Fahr.
The Cooking Manual of Practical Directions for Economical Every-Day Cookery Juliet Corson

There are four principal kinds of fermentation: alcoholic, acetous, lactic and viscous.
A Practical Handbook on the Distillation of Alcohol from Farm Products F. B. Wright

The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.
Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry Joseph Priestley

It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.
A Practical Handbook on the Distillation of Alcohol from Farm Products F. B. Wright

Here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months.
Cooley’s Practical Receipts, Volume II Arnold Cooley

A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.
The Atlantic Monthly, Volume 14, No. 86, December, 1864 Various

The principal of the vegetable acids are the acetous and the tartareous.
Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry Joseph Priestley

The acetous acid thus concentrated is called radical vinegar.
Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry Joseph Priestley

adjective
containing, producing, or resembling acetic acid or vinegar
tasting like vinegar

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  • Acetostearin

    a waxlike, nongreasy solid, C 23 H 44 O 5 : used chiefly as a food preservative and as a plasticizer.

  • Acetum

    a preparation having vinegar or dilute acetic acid as the solvent. Historical Examples Digitalis to be taken every night for six nights, and a saline draught with forty drops of acetum scillit. An Account of the Foxglove and some of its Medical Uses William Withering An acetum digitalis is officinal in the Netherlands and Germany; […]



  • Acetyl

    containing the . noun (modifier) of, consisting of, or containing the monovalent group CH3CO-: acetyl group or radical acetyl a·ce·tyl (ə-sēt’l, ās’ĭ-tl) n. The acetic acid radical CH3CO. ac’e·tyl’ic (ās’ĭ-tĭl’ĭk) adj. acetyl (ə-sēt’l, ās’ĭ-tl) The radical CH3CO, derived from acetic acid.

  • Acetyl chloride

    a colorless, toxic, and fuming liquid of pungent odor, C 2 H 3 OCl, soluble in ether, acetone, and acetic acid: used in the manufacture of dyes and pharmaceuticals. noun a colourless pungent liquid used as an acetylating agent. Formula: CH3COCl Also called ethanoyl chloride



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