AÏce¶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.
AÏcet·iÏfiÏca¶tion (#), n. The act of making acetous or sour; the process of converting, or of becoming converted, into vinegar.
AÏcet¶iÏfi·er (#), n. An apparatus for hastening acetification.
Knight.
AÏcet¶iÏfy (#), v. t. [imp. & p. p. Acetified (#); p. pr. & vb. n. Acetifying (#).] [L. acetum vinegar + Ïfly.] To convert into acid or vinegar.
AÏcet¶iÏfy, v. i. To turn acid.
Encyc. Dom. Econ.
Ac·eÏtim¶eÏter (#), n. [L. acetum vinegar + Ïmeter: cf. F. ac‚timŠtre.] An instrument for estimating the amount of acetic acid in vinegar or in any liquid containing acetic acid.
Ac·eÏtim¶eÏtry (#), n. The act or method of ascertaining the strength of vinegar, or the proportion of acetic acid contained in it.
Ure.
Ac¶eÏtin (#), n. (Chem.) A combination of acetic acid with glycerin.
Brande & C.
Ac¶eÏtize (#), v. i. To acetify. [R.]
Ac·eÏtom¶eÏter (#), n. Same as Acetimeter.
Brande & C.
Ac¶eÏtone (#), n. [See Acetic.] (Chem.) A volatile liquid consisting of three parts of carbon, six of hydrogen, and one of oxygen; pyroacetic spirit, Ð obtained by the distillation of certain acetates, or by the destructive distillation of citric acid, starch, sugar, or gum, with quicklime. µ The term in also applied to a number of bodies of similar constitution, more frequently called ketones. See Ketone.
Ac·eÏton¶ic (#), a. Of or pertaining to acetone; as, acetonic bodies.