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Synonyms for acetous

Grammar : Adj
Spell : as-i-tuh s, uh-see-
Phonetic Transcription : ˈæs ɪ təs, əˈsi-


Définition of acetous

  • adj sour
Example sentences :
  • “Agatha might have more sense,” returned her acetous companion.
  • Extract from : « A Forgotten Hero » by Emily Sarah Holt
  • It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.
  • Extract from : « A Practical Handbook on the Distillation of Alcohol from Farm Products » by F. B. Wright
  • There are four principal kinds of fermentation: alcoholic, acetous, lactic and viscous.
  • Extract from : « A Practical Handbook on the Distillation of Alcohol from Farm Products » by F. B. Wright
  • A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.
  • Extract from : « The Atlantic Monthly, Volume 14, No. 86, December, 1864 » by Various
  • Ants also furnish us with an acid, called by the chemists Formic, which is said to answer the same purposes as the acetous acid.
  • Extract from : « Curious Facts in the History of Insects; Including Spiders and Scorpions. » by Frank Cowan
  • The acetous acid thus concentrated is called radical vinegar.
  • Extract from : « Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry » by Joseph Priestley
  • The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.
  • Extract from : « Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry » by Joseph Priestley
  • The principal of the vegetable acids are the acetous and the tartareous.
  • Extract from : « Heads of Lectures on a Course of Experimental Philosophy: Particularly Including Chemistry » by Joseph Priestley
  • Here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months.
  • Extract from : « Cooley's Practical Receipts, Volume II » by Arnold Cooley
  • The different stages of fermentation are noted scientifically as alcoholic, acetous, and putrefactive.
  • Extract from : « Science in the Kitchen. » by Mrs. E. E. Kellogg

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