acetous
English edit
Etymology edit
Latin acetum (“vinegar”), from acere (“to be sour”).
Pronunciation edit
Adjective edit
acetous (comparative more acetous, superlative most acetous)
- Having a sour taste; sour; acid.
- 1680, Robert Boyle, Experiments and Notes about the Producibleness of Chemical Principles:
- an acetous spirit
- 1778, Robert Lowth, “Notes on Isaiah”, in Isaiah, a New Translation:
- a liquid of an acetous kind
- 1909, Silas Comfort Swallow, III Score & X, page 82:
- food unsalted, unsweetened, unpeppered, unspiced and unvinegared, and unspoiled by other acetous or alcoholic fermentations
- Causing, or connected with, acetification
- acetous fermentation
Derived terms edit
- acetous acid: a name formerly given to vinegar