acetousadj.

Brit.

/əˈsiːtəs/,

/ˈasᵻtəs/, U.S.

/əˈsidəs/,

/ˈæsədəs/

Forms: late Middle English 1600s– acetous, 1500s acetouse.

Origin: Of multiple origins. Partly a borrowing from French. Partly a borrowing from Latin. Etymons: French acetous; Latin acetosus.

Etymology: < Anglo-Norman acetus, Anglo-Norman and Middle French acetous (1256 in Old French as aceteus; French acéteux ) and its etymon post-classical Latin acetosus acetose adj. Compare Old Occitan acetos (14th cent.), Catalan acetós (15th cent.), Spanish acetoso (1410), Italian acetoso (1282), Portuguese acetoso (15th cent.).

Chemistry.

Of or relating to vinegar; producing or containing vinegar or (esp. in later use) acetic acid; of the nature of or resembling vinegar; sour. Also figurative.

ΘΚΠ

the world > physical sensation > taste and flavour > sourness or acidity > [adjective]

sourc1000

sourish1398

acetosea1400

eagerc1405

acetous?a1425

crabbed1565

sharpish1589

unsugared1592

flatten1594

Amerine1601

acetosous1605

acerba1616

acid1626

acidulous1674

salso-acid1697

acescent1707

sugarless1785

acidulent1800

blink1883

brut1891

?a1425 tr. Guy de Chauliac Grande Chirurgie (N.Y. Acad. Med.) f. 30b/a (MED) When anoþer humour comeþ to it [sc. phlegm] fro withoutforþ, as if blode, it is made swete; if colre, it is made salt; if melancolie, pontic & acetous.

?a1425 tr. Guy de Chauliac Grande Chirurgie (N.Y. Acad. Med.) f. 56 Al sharp spicez and alle salt þingez & acetous.

1539 T. Elyot Castel of Helthe (new ed.) iii. xiv. f. 71^v Syrope acetouse made with vineger and sugar boyled.

1674 Philos. Trans. (Royal Soc.) 9 5 The water left at the bottom of the glass, after the first rectification, was somewhat acetous.

1778 R. Lowth Isaiah 268 Unless further fermentation is promoted by their lying longer on their own lees, they will..soon degenerate into a liquor of an acetous kind.

1854 New Q. Rev. July 285 All the elements of education are fermenting to a change. The Universities appear to be just now in the acetous stage.

1865 Athenæum No. 1942. 52/1 Stimulating unguents and acetous lotions.

1882 A. W. Ward Dickens v. 135 Even Circumlocution Offices are not insensible to the acetous force of satire.

1910 Lancet 11 June 1642/2 Gastric juice is acetous in a high degree.

1966 Jrnl. Amer. Chem. Soc. 88 4790/2 The acid strength was determined by titration with acetous potassium hydrogen phthalate using crystal violet as indicator.

2002 Solid State Sci. 4 1155/1 In one precipitation experiment under acetous conditions..very few needle-like crystals..were obtained.

Compounds

acetous fermentation n. [originally after post-classical Latin fermentatio acetosa (1724 in the passage translated in quot. 1727)] an aerobic fermentation reaction in which alcohol is converted to acetic acid through the action of certain bacteria (esp. those of the genus Acetobacter), which is exploited in the process of vinegar-making; also called acetic fermentation.In quot. 1859 apparently: fermentation leading to sourness.

ΘΚΠ

the world > food and drink > drink > manufacture of alcoholic drink > [noun] > fermentation > acetous fermentation

acetous fermentation1727

acetic fermentation1840

1727 P. Shaw & E. Chambers tr. H. Boerhaave New Method Chem. 142 The remote subjects of acetous fermentation [L. fermentationis acetosae] are the same with those of the vinous; but the immediate subjects of it are all kinds of vegetable juices.

1767 Philos. Trans. 1766 (Royal Soc.) 56 178 The fermented liquor was very sour; so that it had gone beyond the vinous fermentation, and made some progress in the acetous fermentation.

1859 N. Hawthorne Jrnl. 23 Mar. in French & Ital. Notebks. (1980) vi. 515 The Romans like their bread..in a state of acetous fermentation.

1901 M. Foster Lect. Hist. Physiol. 218 Since then gastric juice was not acid, solution of food by its means could not be of the nature of acetous fermentation any more than it was of the nature of vinous or putrid fermentation.

1919 Vinegar Hand Bk. (Hydraulic Press Manuf. Co.) 7 Practically any fruit juice capable of alcoholic fermentation can be converted into vinegar by a subsequent acetous fermentation.

2006 R. Hutkins Microbiol. & Technol. Fermented Foods xi. 398/1 Importantly, vinegar must, by definition, result from the ‘acetous fermentation’ of ethanol.

acetous acid n. now historical and rare a name given to (the acid present in) vinegar in the belief that it differed from acetic acid by containing one atom of oxygen fewer in its molecule.

ΘΚΠ

the world > food and drink > food > additive > acid or tart flavouring > [noun] > vinegar

eisellc1160

vinegarc1315

acetum1526

acetous acid1786

acetic acid1788

1786 W. Lewis Course Pract.Chem. 72 Upon smelling and tasting this liquor, it appears to differ pretty much from the pure acetous acid.

1796 Philos. Trans. (Royal Soc.) 86 398 It afforded no acetite of lead on digesting it in acetous acid.

1806 Brit. Encycl. I. 13 Acetous acid in that concentrated state in which it is called radical vinegar.

1828 J. Marcet Conv. Chem. (ed. 11) II. 218 The acetous acid is developed by means of the acetous fermentation.

1936 Isis 25 379 Acetous acid..was the name given to the dilute acid (vinegar).

This entry has been updated (OED Third Edition, September 2009; most recently modified version published online December 2021).

单词	acetous
释义	acetousadj. Brit. /əˈsiːtəs/, /ˈasᵻtəs/, U.S. /əˈsidəs/, /ˈæsədəs/ Forms: late Middle English 1600s– acetous, 1500s acetouse. Origin: Of multiple origins. Partly a borrowing from French. Partly a borrowing from Latin. Etymons: French acetous; Latin acetosus. Etymology: < Anglo-Norman acetus, Anglo-Norman and Middle French acetous (1256 in Old French as aceteus; French acéteux ) and its etymon post-classical Latin acetosus acetose adj. Compare Old Occitan acetos (14th cent.), Catalan acetós (15th cent.), Spanish acetoso (1410), Italian acetoso (1282), Portuguese acetoso (15th cent.). Chemistry. Of or relating to vinegar; producing or containing vinegar or (esp. in later use) acetic acid; of the nature of or resembling vinegar; sour. Also figurative. ΘΚΠ the world > physical sensation > taste and flavour > sourness or acidity > [adjective] sourc1000 sourish1398 acetosea1400 eagerc1405 acetous?a1425 crabbed1565 sharpish1589 unsugared1592 flatten1594 Amerine1601 acetosous1605 acerba1616 acid1626 acidulous1674 salso-acid1697 acescent1707 sugarless1785 acidulent1800 blink1883 brut1891 ?a1425 tr. Guy de Chauliac Grande Chirurgie (N.Y. Acad. Med.) f. 30b/a (MED) When anoþer humour comeþ to it [sc. phlegm] fro withoutforþ, as if blode, it is made swete; if colre, it is made salt; if melancolie, pontic & acetous. ?a1425 tr. Guy de Chauliac Grande Chirurgie (N.Y. Acad. Med.) f. 56 Al sharp spicez and alle salt þingez & acetous. 1539 T. Elyot Castel of Helthe (new ed.) iii. xiv. f. 71^v Syrope acetouse made with vineger and sugar boyled. 1674 Philos. Trans. (Royal Soc.) 9 5 The water left at the bottom of the glass, after the first rectification, was somewhat acetous. 1778 R. Lowth Isaiah 268 Unless further fermentation is promoted by their lying longer on their own lees, they will..soon degenerate into a liquor of an acetous kind. 1854 New Q. Rev. July 285 All the elements of education are fermenting to a change. The Universities appear to be just now in the acetous stage. 1865 Athenæum No. 1942. 52/1 Stimulating unguents and acetous lotions. 1882 A. W. Ward Dickens v. 135 Even Circumlocution Offices are not insensible to the acetous force of satire. 1910 Lancet 11 June 1642/2 Gastric juice is acetous in a high degree. 1966 Jrnl. Amer. Chem. Soc. 88 4790/2 The acid strength was determined by titration with acetous potassium hydrogen phthalate using crystal violet as indicator. 2002 Solid State Sci. 4 1155/1 In one precipitation experiment under acetous conditions..very few needle-like crystals..were obtained. Compounds acetous fermentation n. [originally after post-classical Latin fermentatio acetosa (1724 in the passage translated in quot. 1727)] an aerobic fermentation reaction in which alcohol is converted to acetic acid through the action of certain bacteria (esp. those of the genus Acetobacter), which is exploited in the process of vinegar-making; also called acetic fermentation.In quot. 1859 apparently: fermentation leading to sourness. ΘΚΠ the world > food and drink > drink > manufacture of alcoholic drink > [noun] > fermentation > acetous fermentation acetous fermentation1727 acetic fermentation1840 1727 P. Shaw & E. Chambers tr. H. Boerhaave New Method Chem. 142 The remote subjects of acetous fermentation [L. fermentationis acetosae] are the same with those of the vinous; but the immediate subjects of it are all kinds of vegetable juices. 1767 Philos. Trans. 1766 (Royal Soc.) 56 178 The fermented liquor was very sour; so that it had gone beyond the vinous fermentation, and made some progress in the acetous fermentation. 1859 N. Hawthorne Jrnl. 23 Mar. in French & Ital. Notebks. (1980) vi. 515 The Romans like their bread..in a state of acetous fermentation. 1901 M. Foster Lect. Hist. Physiol. 218 Since then gastric juice was not acid, solution of food by its means could not be of the nature of acetous fermentation any more than it was of the nature of vinous or putrid fermentation. 1919 Vinegar Hand Bk. (Hydraulic Press Manuf. Co.) 7 Practically any fruit juice capable of alcoholic fermentation can be converted into vinegar by a subsequent acetous fermentation. 2006 R. Hutkins Microbiol. & Technol. Fermented Foods xi. 398/1 Importantly, vinegar must, by definition, result from the ‘acetous fermentation’ of ethanol. acetous acid n. now historical and rare a name given to (the acid present in) vinegar in the belief that it differed from acetic acid by containing one atom of oxygen fewer in its molecule. ΘΚΠ the world > food and drink > food > additive > acid or tart flavouring > [noun] > vinegar eisellc1160 vinegarc1315 acetum1526 acetous acid1786 acetic acid1788 1786 W. Lewis Course Pract.Chem. 72 Upon smelling and tasting this liquor, it appears to differ pretty much from the pure acetous acid. 1796 Philos. Trans. (Royal Soc.) 86 398 It afforded no acetite of lead on digesting it in acetous acid. 1806 Brit. Encycl. I. 13 Acetous acid in that concentrated state in which it is called radical vinegar. 1828 J. Marcet Conv. Chem. (ed. 11) II. 218 The acetous acid is developed by means of the acetous fermentation. 1936 Isis 25 379 Acetous acid..was the name given to the dilute acid (vinegar). This entry has been updated (OED Third Edition, September 2009; most recently modified version published online December 2021). < adj.?a1425
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