Definition of Aceti. Meaning of Aceti. Synonyms of Aceti

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Definition of Aceti

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Acetic
Acetic A*ce"tic (#; 277), a. [L. acetum vinegar, fr. acere to be sour.] (Chem.) (a) Of a pertaining to vinegar; producing vinegar; producing vinegar; as, acetic fermentation. (b) Pertaining to, containing, or derived from, acetyl, as acetic ether, acetic acid. The latter is the acid to which the sour taste of vinegar is due.
acetic aldehyde
Aldehyde Al"de*hyde, n. [Abbrev. fr. alcohol dehydrogenatum, alcohol deprived of its hydrogen.] (Chem.) A colorless, mobile, and very volatile liquid obtained from alcohol by certain processes of oxidation. Note: The aldehydes are intermediate between the alcohols and acids, and differ from the alcohols in having two less hydrogen atoms in the molecule, as common aldehyde (called also acetic aldehyde or ethyl aldehyde), C2H4O; methyl aldehyde, CH2O.
acetic ferment
Ferment Fer"ment, n. [L. fermentum ferment (in senses 1 & 2), perh. for fervimentum, fr. fervere to be boiling hot, boil, ferment: cf. F. ferment. Cf. 1st Barm, Fervent.] 1. That which causes fermentation, as yeast, barm, or fermenting beer. Note: Ferments are of two kinds: (a) Formed or organized ferments. (b) Unorganized or structureless ferments. The latter are also called soluble or chemical ferments, and enzymes. Ferments of the first class are as a rule simple microscopic vegetable organisms, and the fermentations which they engender are due to their growth and development; as, the acetic ferment, the butyric ferment, etc. See Fermentation. Ferments of the second class, on the other hand, are chemical substances, as a rule soluble in glycerin and precipitated by alcohol. In action they are catalytic and, mainly, hydrolytic. Good examples are pepsin of the dastric juice, ptyalin of the salvia, and disease of malt.
acetic nitrile
Nitrile Ni"trile (? or ?), n. [See Nitro-.] (Chem.) Any one of a series of cyanogen compounds; particularly, one of those cyanides of alcohol radicals which, by boiling with acids or alkalies, produce a carboxyl acid, with the elimination of the nitrogen as ammonia. Note: The nitriles are named with reference to the acids produced by their decomposition, thus, hydrocyanic acid is formic nitrile, and methyl cyanide is acetic nitrile.
Acetification
Acetification A*cet`i*fi*ca"tion, n. The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.
Acetified
Acetify A*cet"i*fy, v. t. [imp. & p. p. Acetified; p. pr. & vb. n. Acetifying.] [L. acetum vinegar + -fly.] To convert into acid or vinegar.
Acetifier
Acetifier A*cet"i*fi`er, n. An apparatus for hastening acetification. --Knight.
Acetify
Acetify A*cet"i*fy, v. t. [imp. & p. p. Acetified; p. pr. & vb. n. Acetifying.] [L. acetum vinegar + -fly.] To convert into acid or vinegar.
Acetify
Acetify A*cet"i*fy, v. i. To turn acid. --Encyc. Dom. Econ.
Acetifying
Acetify A*cet"i*fy, v. t. [imp. & p. p. Acetified; p. pr. & vb. n. Acetifying.] [L. acetum vinegar + -fly.] To convert into acid or vinegar.
Acetimetry
Acetimetry Ac`e*tim"e*try, n. The act or method of ascertaining the strength of vinegar, or the proportion of acetic acid contained in it. --Ure.
Acetin
Acetin Ac"e*tin, n. (Chem.) A combination of acetic acid with glycerin. --Brande & C.
Acetize
Acetize Ac"e*tize, v. i. To acetify. [R.]
Acetous or Acetic
2. A state of agitation or excitement, as of the intellect or the feelings. It puts the soul to fermentation and activity. --Jer. Taylor. A univesal fermentation of human thought and faith. --C. Kingsley. Acetous, or Acetic, fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus or ferment (Mycoderma aceti). The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, aldehyde, is formed in the first process. 1. C2H6O + O = H2O + C2H4O Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2 Note: Aldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See Lactic fermentation. Fermentation by an unorganized ferment or enzyme. Fermentations of this class are purely chemical reactions, in which the ferment acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O = 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) = C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction.
Facetiae
Facetiae Fa*ce"ti*[ae], n. pl. [L., fr. facetus. See Facete.] Witty or humorous writings or saying; witticisms; merry conceits.
Faceting
Facet Fac"et, v. t. [imp. & p. p. Faceted; p. pr. & vb. n. Faceting.] To cut facets or small faces upon; as, to facet a diamond.
hydroxyacetic acid
Glycolic Gly*col"ic, a. (Chem.) Pertaining to, or derived from, glycol; as, glycolic ether; glycolic acid. Glycolic acid (Chem.), an organic acid, found naturally in unripe grapes and in the leaves of the wild grape (Ampelopsis quinquefolia), and produced artificially in many ways, as by the oxidation of glycol, -- whence its name. It is a sirupy, or white crystalline, substance, HO.CH2.CO2H, has the properties both of an alcohol and an acid, and is a type of the hydroxy acids; -- called also hydroxyacetic acid.
Mycoderma aceti
Mycoderma My`co*der"ma, n. [NL., from Gr. my`khs a fungus + de`rma skin.] 1. (Biol.) One of the forms in which bacteria group themselves; a more or less thick layer of motionless but living bacteria, formed by the bacteria uniting on the surface of the fluid in which they are developed. This production differs from the zo["o]l[oe]a stage of bacteria by not having the intermediary mucous substance. 2. A genus of micro["o]rganisms of which the acetic ferment (Mycoderma aceti), which converts alcoholic fluids into vinegar, is a representative. Cf. Mother.
Mycoderma aceti
Mother Moth"er, n. [Akin to D. modder mud, G. moder mold, mud, Dan. mudder mud, and to E. mud. See Mud.] A film or membrane which is developed on the surface of fermented alcoholic liquids, such as vinegar, wine, etc., and acts as a means of conveying the oxygen of the air to the alcohol and other combustible principles of the liquid, thus leading to their oxidation. Note: The film is composed of a mass of rapidly developing micro["o]rganisms of the genus Mycoderma, and in the mother of vinegar the micro["o]rganisms (Mycoderma aceti) composing the film are the active agents in the Conversion of the alcohol into vinegar. When thickened by growth, the film may settle to the bottom of the fluid. See Acetous fermentation, under Fermentation.
Mycoderma aceti
2. A state of agitation or excitement, as of the intellect or the feelings. It puts the soul to fermentation and activity. --Jer. Taylor. A univesal fermentation of human thought and faith. --C. Kingsley. Acetous, or Acetic, fermentation, a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus or ferment (Mycoderma aceti). The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, aldehyde, is formed in the first process. 1. C2H6O + O = H2O + C2H4O Note: Alcohol. Water. Aldehyde. 2. C2H4O + O = C2H4O2 Note: Aldehyde. Acetic acid. Alcoholic fermentation, the fermentation which saccharine bodies undergo when brought in contact with the yeast plant or Torula. The sugar is converted, either directly or indirectly, into alcohol and carbonic acid, the rate of action being dependent on the rapidity with which the Torul[ae] develop. Ammoniacal fermentation, the conversion of the urea of the urine into ammonium carbonate, through the growth of the special urea ferment. CON2H4 + 2H2O = (NH4)2CO3 Note: Urea. Water. Ammonium carbonate. Note: Whenever urine is exposed to the air in open vessels for several days it undergoes this alkaline fermentation. Butyric fermentation, the decomposition of various forms of organic matter, through the agency of a peculiar worm-shaped vibrio, with formation of more or less butyric acid. It is one of the many forms of fermentation that collectively constitute putrefaction. See Lactic fermentation. Fermentation by an unorganized ferment or enzyme. Fermentations of this class are purely chemical reactions, in which the ferment acts as a simple catalytic agent. Of this nature are the decomposition or inversion of cane sugar into levulose and dextrose by boiling with dilute acids, the conversion of starch into dextrin and sugar by similar treatment, the conversion of starch into like products by the action of diastase of malt or ptyalin of saliva, the conversion of albuminous food into peptones and other like products by the action of pepsin-hydrochloric acid of the gastric juice or by the ferment of the pancreatic juice. Fermentation theory of disease (Biol. & Med.), the theory that most if not all, infectious or zymotic disease are caused by the introduction into the organism of the living germs of ferments, or ferments already developed (organized ferments), by which processes of fermentation are set up injurious to health. See Germ theory. Glycerin fermentation, the fermentation which occurs on mixing a dilute solution of glycerin with a peculiar species of schizomycetes and some carbonate of lime, and other matter favorable to the growth of the plant, the glycerin being changed into butyric acid, caproic acid, butyl, and ethyl alcohol. With another form of bacterium (Bacillus subtilis) ethyl alcohol and butyric acid are mainly formed. Lactic fermentation, the transformation of milk sugar or other saccharine body into lactic acid, as in the souring of milk, through the agency of a special bacterium (Bacterium lactis of Lister). In this change the milk sugar, before assuming the form of lactic acid, presumably passes through the stage of glucose. C12H22O11.H2O = 4C3H6O3 Note: Hydrated milk sugar. Lactic acid. Note: In the lactic fermentation of dextrose or glucose, the lactic acid which is formed is very prone to undergo butyric fermentation after the manner indicated in the following equation: 2C3H6O3 (lactic acid) = C4H8O2 (butyric acid) + 2CO2 (carbonic acid) + 2H2 (hydrogen gas). Putrefactive fermentation. See Putrefaction.
Oxyacetic
Oxyacetic Ox`y*a*ce"tic, a. [Oxy- (b) + acetic.] Hydroxyacetic; designating an acid called also glycolic acid.
Phenacetin
Phenacetin Phe*nac"e*tin, Phenacetine Phe*nac"e*tine, n. [Phenyl + acetic + -in.] (Pharm.) A white, crystalline compound, C10H13O2N, used in medicine principally as an antipyretic.
Phenacetine
Phenacetin Phe*nac"e*tin, Phenacetine Phe*nac"e*tine, n. [Phenyl + acetic + -in.] (Pharm.) A white, crystalline compound, C10H13O2N, used in medicine principally as an antipyretic.
Spermaceti
Spermaceti Sper`ma*ce"ti, n. [L. sperma sperm + cetus,gen. ceti, any large sea animal, a whale, Gr. ???. See Sperm, Cetaceous.] A white waxy substance obtained from cavities in the head of the sperm whale, and used making candles, oilments, cosmetics, etc. It consists essentially of ethereal salts of palmitic acid with ethal and other hydrocarbon bases. The substance of spermaceti after the removal of certain impurities is sometimes called cetin. Spermaceti whale (Zo["o]l.), the sperm whale.
Spermaceti whale
Spermaceti Sper`ma*ce"ti, n. [L. sperma sperm + cetus,gen. ceti, any large sea animal, a whale, Gr. ???. See Sperm, Cetaceous.] A white waxy substance obtained from cavities in the head of the sperm whale, and used making candles, oilments, cosmetics, etc. It consists essentially of ethereal salts of palmitic acid with ethal and other hydrocarbon bases. The substance of spermaceti after the removal of certain impurities is sometimes called cetin. Spermaceti whale (Zo["o]l.), the sperm whale.
spermaceti whale
Sperm whale Sperm" whale` (Zo["o]l.) A very large toothed whale (Physeter macrocephalus), having a head of enormous size. The upper jaw is destitute of teeth. In the upper part of the head, above the skull, there is a large cavity, or case, filled with oil and spermaceti. This whale sometimes grows to the length of more than eighty feet. It is found in the warmer parts of all the oceans. Called also cachalot, and spermaceti whale. Pygmy sperm whale (Zo["o]l.), a small whale (Kogia breviceps), seldom twenty feet long, native of tropical seas, but occasionally found on the American coast. Called also snub-nosed cachalot. Sperm-whale porpoise (Zo["o]l.), a toothed cetacean (Hypero["o]don bidens), found on both sides of the Atlantic and valued for its oil. The adult becomes about twenty-five feet long, and its head is very large and thick. Called also bottle-nosed whale.

Meaning of Aceti from wikipedia

- Acetobacter aceti, a Gram-negative bacterium that moves using its peritrichous flagella, was discovered when Louis Pasteur proved it to be the cause of...
- Turbatrix aceti (vinegar eels, vinegar nematode, Anguillula aceti) are free-living nematodes that feed on a microbial culture called mother of vinegar...
- plant Mycoderma aceti. Mycoderma aceti, is a Neo-Latin expression, from the Gr**** μύκης ("fungus") plus δέρμα ("skin"), and the Latin aceti ("of the acid")...
- Produttori Esportatori ed Importatori di Vini, Acquaviti, Liquori, Sciroppi, Aceti ed affini says that limoncello was created at the beginning of the 1900s...
- Vladimir Aceti (born 16 October 1998) is an Italian sprinter, specialized in the 400 metres. He competed at the 2020 Summer Olympics, in 4 × 400 m relay...
- demonstrated by Louis Pasteur, who discovered the first acetobacter - Acetobacter aceti - in 1864. In 1998, two strains of Acetobacter isolated from red wine and...
- Thiobacillus prosperus, T. acidophilus, T. organovorus, T. cuprinus Acetobacter aceti, a bacterium that produces acetic acid (vinegar) from the oxidation of ethanol...
- systems such as the Arecibo message, algorithmic communication systems (ACETI), and com****tional approaches to detecting and deciphering "natural" language...
- Panagrolaimidae. The species of this genus are found in Europe. Species: Turbatrix aceti (Müller, 1783) Peters, 1927 Turbatrix dryophilus (Leuckart, 1877) "Turbatrix...
- tissue dependent. In some acetate-producing bacteria, such as Acetobacter aceti, an entirely different enzyme catalyzes this conversion – EC 2.8.3.18,...