Part 62

Ac`et*al"de*hyde (&?;), n. Acetic aldehyde. See Aldehyde.

Ac`et*am"ide (&?;), n. [Acetyl + amide.] (Chem.) A white crystalline solid, from ammonia by replacement of an equivalent of hydrogen by acetyl.

Ac`et*an"i*lide (&?;), n. [Acetyl + anilide.] (Med.) A compound of aniline with acetyl, used to allay fever or pain; -- called also antifebrine.

Ac`e*ta"ri*ous (&?;), a. [L. acetaria, n. pl., salad, fr. acetum vinegar, fr. acere to be sour.] Used in salads; as, acetarious plants.

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Ac"e*ta*ry (&?;), n. [L. acetaria salad plants.] An acid pulp in certain fruits, as the pear. Grew.

Ac"e*tate (&?;), n. [L. acetum vinegar, fr. acere to be sour.] (Chem.) A salt formed by the union of acetic acid with a base or positive radical; as, acetate of lead, acetate of potash.

Ac"e*ta`ted (&?;), a. Combined with acetic acid.

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.

A*cet`i*fi*ca"tion (&?;), n. The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.

A*cet"i*fi`er (&?;), n. An apparatus for hastening acetification. Knight.

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.

A*cet"i*fy, v. i. To turn acid. Encyc. Dom. Econ.

Ac`e*tim"e*ter (&?;), n. [L. acetum vinegar + -meter: cf. F. acétimètre.] An instrument for estimating the amount of acetic acid in vinegar or in any liquid containing acetic acid.

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.

Ac"e*tin (&?;), n. (Chem.) A combination of acetic acid with glycerin. Brande & C.

Ac"e*tize (&?;), v. i. To acetify. [R.]

Ac`e*tom"e*ter (&?;), n. Same as Acetimeter. Brande & C.

Ac"e*tone (&?;), n. [See Acetic.] (Chem.) A volatile liquid consisting of three parts of carbon, six of hydrogen, and one of oxygen; pyroacetic spirit, -- obtained by the distillation of certain acetates, or by the destructive distillation of citric acid, starch, sugar, or gum, with quicklime.

The term in also applied to a number of bodies of similar constitution, more frequently called ketones. See Ketone.

Ac`e*ton"ic (&?;), a. Of or pertaining to acetone; as, acetonic bodies.

Ac"e*tose (&?;), a. Sour like vinegar; acetous.

Ac`e*tos"i*ty (&?;), n. [LL. acetositas. See Acetous.] The quality of being acetous; sourness.

A*ce"tous (#; 277), a. [L. acetum vinegar, fr. acere to be sour.] 1. Having a sour taste; sour; acid. "An acetous spirit." Boyle. "A liquid of an acetous kind." Bp. Lowth.

2. Causing, or connected with, acetification; as, acetous fermentation.

Acetous acid, a name formerly given to vinegar.

Ac"e*tyl (&?;), n. [L. acetum vinegar + Gr. &?; substance. See -yl.] (Chem.) A complex, hypothetical radical, composed of two parts of carbon to three of hydrogen and one of oxygen. Its hydroxide is acetic acid.

A*cet"y*lene (&?;), n. (Chem.) A gaseous compound of carbon and hydrogen, in the proportion of two atoms of the former to two of the latter. It is a colorless gas, with a peculiar, unpleasant odor, and is produced for use as an illuminating gas in a number of ways, but chiefly by the action of water on calcium carbide. Its light is very brilliant. Watts.