acetous acid
21Bryan 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… …
22acidulous — Synonyms and related words: acerb, acerbate, acerbic, acetic, acetose, acetous, acid, acidic, acidulated, acidulent, acrid, acrimonious, astringent, biting, bitter, burning, caustic, choleric, corroding, corrosive, cutting, double edged, dry,… …
23tart — Synonyms and related words: Danish pastry, French pastry, Jezebel, abusive, acerb, acerbate, acerbic, acescent, acetose, acetous, acid, acidic, acidulated, acidulent, acidulous, acrid, acrimonious, amaroidal, astringent, bad woman, baggage,… …
24dry — I (New American Roget s College Thesaurus) adj. arid, thirsty (see dryness); barren, sterile; humorless, grave. See impotence, weariness. II (Roget s IV) modif. 1. [Having little or no moisture] Syn. arid, parched, waterless, dried up, evaporated …
25tangy — I (Roget s 3 Superthesaurus) a. sharp, flavorful, biting, piquant, zesty, tart, spicy, pungent. ANT.: dull, bland, mild II (Roget s Thesaurus II) adjective Having a taste characteristic of that produced by acids: acerb, acerbic, acetous, acid,… …
26acerb — (Roget s Thesaurus II) adjective Having a taste characteristic of that produced by acids: acerbic, acetous, acid, acidulous, dry, sour, tangy, tart1. See TASTE …
27Sourness — (Roget s Thesaurus) < N PARAG:Sourness >N GRP: N 1 Sgm: N 1 sourness sourness &c. >Adj. Sgm: N 1 acid acid acidity Sgm: N 1 acetous fermentation acetous fermentation GRP: N 2 Sgm: N 2 vinegar vinegar verjuice …
28Nonaqueous 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… …
29Acetic fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …
30Alcoholic fermentation — Fermentation Fer men*ta tion (f[ e]r m[e^]n*t[=a] sh[u^]n), n. [Cf. F. fermentation.] 1. The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance… …
