Part 110

<h1>Acetone</h1> <Xpage=15>

<hw>Ac"e*tone</hw> <tt>(#)</tt>, <tt>n.</tt> <ety>[See <er>Acetic</er>.]</ety> <fld>(Chem.)</fld> <def>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.</def>

<note>&hand; The term in also applied to a number of bodies of similar constitution, more frequently called <i>ketones</i>. See <er>Ketone</er>.</note>

<h1>Acetonic</h1> <Xpage=15>

<hw>Ac`e*ton"ic</hw> <tt>(#)</tt>, <tt>a.</tt> <def>Of or pertaining to acetone; <as>as, <ex>acetonic</ex> bodies</as>.</def>

<h1>Acetose</h1> <Xpage=15>

<hw>Ac"e*tose</hw> <tt>(#)</tt>, <tt>a.</tt> <def>Sour like vinegar; acetous.</def>

<h1>Acetosity</h1> <Xpage=15>

<hw>Ac`e*tos"i*ty</hw> <tt>(#)</tt>, <tt>n.</tt> <ety>[LL. <ets>acetositas</ets>. See <er>Acetous</er>.]</ety> <def>The quality of being acetous; sourness.</def>

<h1>Acetous</h1> <Xpage=15>

<hw>A*ce"tous</hw> <tt>(#; 277)</tt>, <tt>a.</tt> <ety>[L. <ets>acetum</ets> vinegar, fr. <ets>acere</ets> to be sour.]</ety> <p><b>1.</b> <def>Having a sour taste; sour; acid.</def> "An <i>acetous</i> spirit." <i>Boyle</i>. "A liquid of an <i>acetous</i> kind."

<i>Bp. Lowth.</i>

<p><b>2.</b> <def>Causing, or connected with, acetification; <as>as, <ex>acetous</ex> fermentation</as>.</def>

<cs><col>Acetous acid</col>, <cd>a name formerly given to vinegar<-- which contains acetic acid -->.</cd></cs>

<h1>Acetyl</h1> <Xpage=15>

<hw>Ac"e*tyl</hw> <tt>(#)</tt>, <tt>n.</tt> <ety>[L. <ets>acetum</ets> vinegar + Gr. <?/ substance. See <er>-yl</er>.]</ety> <fld>(Chem.)</fld> <def>A complex, hypothetical radical, composed of two parts of carbon to three of hydrogen and one of oxygen. Its hydroxide is acetic acid.</def>

<h1>Acetylene</h1> <Xpage=15>

<hw>A*cet"y*lene</hw> <tt>(#)</tt>, <tt>n.</tt> <fld>(Chem.)</fld> <def>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.</def>

<i>Watts.</i>

<h1>Ach, Ache</h1> <Xpage=15>

<hw><hw>Ach</hw>, <hw>Ache</hw><hw> <tt>(#)</tt>, <tt>n.</tt> <ety>[F. <ets>ache</ets>, L. <ets>apium</ets> parsley.]</ety> <def>A name given to several species of plants; <as>as, smallage, wild celery, parsley</as>.</def> <mark>[Obs.]</mark>

<i>Holland.</i>

<h1>Ach\'91an, Achaian</h1> <Xpage=15>

<hw><hw>A*ch\'91"an</hw> <tt>(#)</tt>, <hw>A*cha"ian</hw> <tt>(#)</tt><hw> <tt>a.</tt> <ety>[L. <ets>Achaeus</ets>, <ets>Achaius</ets>; Gr. <?/.]</ety> <def>Of or pertaining to Achaia in Greece; also, Grecian.</def> -- <def2><tt>n.</tt> <def> A native of Achaia; a Greek.</def></def2>

<h1>Acharnement</h1> <Xpage=15>

<hw>A*char"ne*ment</hw> <tt>(#)</tt>, <tt>n.</tt> <ety>[F.]</ety> <def>Savage fierceness; ferocity.</def>

<h1>Achate</h1> <Xpage=15>

<hw>Ach"ate</hw> <tt>(#)</tt>, <tt>n.</tt> <def>An agate.</def> <mark>[Obs.]</mark>