| 释义 |
acetic, a.|əˈsiːtɪk, əˈsɛtɪk|
[mod. f. L. acēt-um vinegar (f. acē-re to be sour) + -ic.]
Of the nature of vinegar; pertaining to vinegar. Hence,
1. acetic acid: The special acid of which vinegar is a diluted or crude form, produced by the acetous fermentation of alcohol. Chemically, the monatomic monobasic acid of the ethyl or dicarbon series, C2H4O2 = C2H3O(OH), derived from ethyl alcohol C2H5(OH) by the substitution of an atom of oxygen for two of the hydrogen of the ethyl. anhydrous acetic acid, a synonym of acetic anhydride; see 2.
1808Henry Epit. Chem. (ed. 5) 302 It appears that acetic acid differs from the acetous, only in containing less water and no mucilage. 1814Sir H. Davy Agric. Chem. 108 Acetic acid, or vinegar, may be obtained from the sap of different trees. 1827Faraday Chem. Manip. §12. 280 Acetic acid..is much in use in the arts in an impure state. 1860Piesse Lab. Chem. Wonders 97 Concentrated acetic acid is also a powerful disinfectant.
2. acetic series: The series of compound bodies related to acetic acid, or containing the radical acetyl C2H3O; as acetic ether or ethyl acetate C2H5.C2H3O2, a fragrant liquid; acetic oxide or anhydride (C2H3O)2O, a heavy oil gradually converted by water into acetic acid.
1871Tyndall Frag. of Science I. ii. 56 (ed. 6) Reducing dry air to the pressure of the acetic ether. 1872Williamson Chem. §279 Acetic ether has an agreeable odour, by which its presence can be detected. 1875Darwin Insectiv. Plants vi. 88 The acid belongs to the acetic or fatty series. 1876Harley Mat. Med. 349 Acetic anhydride may be isolated by several processes. |