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acetous

[as-i-tuhs, uh-see-] / ˈæs ɪ təs, əˈsi- /


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Causing, or connected with, acetification; as, acetous fermentation.

From Webster's Unabridged Dictionary by Noah Webster

Vin′egar-cru′et, a glass bottle for holding vinegar; Vinegarette′, a vinaigrette; Vin′egar-plant, the microscopic fungus which produces acetous fermentation—found in two forms known as mother of vinegar and flowers of vinegar.—adjs.

From Chambers's Twentieth Century Dictionary (part 4 of 4: S-Z and supplements) by Various

We have given to radical vinegar the name of acetic acid, from supposing that it consists of the same radical with that of the acetous acid, but more highly saturated with oxygen.

From Elements of Chemistry, In a New Systematic Order, Containing all the Modern Discoveries by Antoine Lavoisier

Mr. Bonhome in the Chemical Annals, August, 1793, supposes the rickets to arise from the prevalence of vegetable or acetous acid, which is known to soften bones out of the body.

From Zoonomia, Vol. II Or, the Laws of Organic Life by Erasmus Darwin

The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.

From Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry by Joseph Priestley




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