| 释义 |
▪ I. acetose, a.|ˌæsɪˈtəʊs|
[ad. late L. acētōs-us sour, f. acētum vinegar: see -ose.]
Tasting like vinegar; sour. Chiefly applied to the natural sourness of unripe fruits, sorrel, etc.
1533Elyot Castel of Helth 36 (1541) With sugar and vyneger is made Sirupe Acetose. 1751Chambers Cycl. s.v., Acetous or Acetose, something relating to Vinegar. 1854Ainsworth Flitch of Bacon ii. iii. 117 If acetose claret I happen to sip. 1868Paxton Bot. Dict., Acetose, sour, tart, acid.
▪ II. † acetose, -ouse, n. Obs.
[ad. mod.L. Acetōsa (f. acētōs-us sour), given to the plant by Tournefort as generic name.]
The herb Sorrel or Sorrel Dock (Rumex Acetosa).
1547Boorde Brev. in Dyetary 102 (1870) Qualyfie the heate of the Lyuer and the stomake with the confection of Acetose. 1605Timme Quersitanus iii. 177 The juice of lemons, the water Melissa, Acetouse, and of roses mingled with the sayd wine. |