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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 aldehydeAldehyde 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 fermentFerment 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 nitrileNitrile 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.
AcetifiedAcetify 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.
AcetifyAcetify 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.
AcetifyingAcetify 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. FacetiaeFacetiae Fa*ce"ti*[ae], n. pl. [L., fr. facetus. See
Facete.]
Witty or humorous writings or saying; witticisms; merry
conceits. FacetingFacet 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 acidGlycolic 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 acetiMycoderma 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 acetiMother 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.
PhenacetinPhenacetin 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. PhenacetinePhenacetin 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. SpermacetiSpermaceti 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 whaleSpermaceti 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 whaleSperm 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")...
-
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...
-
Produttori Esportatori ed
Importatori di Vini, Acquaviti, Liquori, Sciroppi,
Aceti ed
affini says that
limoncello was
created at the
beginning of the 1900s...
-
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...
- Palm
Trees to The
World of High Fashion". Forbes.
Retrieved 2020-10-28. De
Acetis, Joseph. "Palm
Angels Dope
Connection With The
Genuine Energy And Innovation...
