acetous
21sour — I (New American Roget s College Thesaurus) adj. acid, tart, bitter; fermented, unpleasant; morose, testy, touchy. See sourness, irascibility, unsavoriness.Ant., sweet, good humored. II (Roget s IV) modif. 1. [Sour in taste] Syn. acid, acidulated …
22acetify — [c]/əˈsɛtəfaɪ/ (say uh setuhfuy) verb (acetified, acetifying) –verb (t) 1. to turn into vinegar or make acetous. –verb (i) 2. to become acetous. {acet + (i)fy} –acetification /əsɛtəfəˈkeɪʃən/ (say uhsetuhfuh kayshuhn), noun –acetifier …
23A digitata — Sour Sour, a. [Compar. {Sourer}; superl. {Sourest}.] [OE. sour, sur, AS. s?r; akin to D. zuur, G. sauer, OHG. s?r, Icel. s?rr, Sw. sur, Dan. suur, Lith. suras salt, Russ. surovui harsh, rough. Cf. {Sorrel}, the plant.] 1. Having an acid or sharp …
24Acescence — A*ces cence, Acescency A*ces cen*cy, n. [Cf. F. acescence. See {Acescent}.] The quality of being acescent; the process of acetous fermentation; a moderate degree of sourness. Johnson. [1913 Webster] …
25Acescency — Acescence A*ces cence, Acescency A*ces cen*cy, n. [Cf. F. acescence. See {Acescent}.] The quality of being acescent; the process of acetous fermentation; a moderate degree of sourness. Johnson. [1913 Webster] …
26Acetic 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… …
27Acetification — A*cet i*fi*ca tion, n. The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar. [1913 Webster] …
28Acetose — Ac e*tose ([a^]s [ e]*t[=o]s ), a. Sour like vinegar; acetous. [1913 Webster] …
29Adansonia Gregorii — Sour Sour, a. [Compar. {Sourer}; superl. {Sourest}.] [OE. sour, sur, AS. s?r; akin to D. zuur, G. sauer, OHG. s?r, Icel. s?rr, Sw. sur, Dan. suur, Lith. suras salt, Russ. surovui harsh, rough. Cf. {Sorrel}, the plant.] 1. Having an acid or sharp …
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… …