acids

English - Turkish

Definition of acids in English Turkish dictionary

(Tıp) asid

Onları asidin içinde eritmem. - I don't dissolve them in acid.

Koluna biraz batarya asidi döktüğümde en iyi gömleklerimden birini mahvettim. - I ruined one of my best shirts when I spilled some battery acid on the sleeve.

acid

(Otomotiv) akü elektroliti

bile acids

(Anatomi) safra asitleri

bile acids and salts

(Tıp) safra asitleri ve tuzları

oleic acids

(Kimya) yağ asitleri

Asit yağmuru hakkında dün bir makale okudum. - I read an article about acid rain yesterday.

Asit metali çürütüyor. - Acid eats into metal.

acid

ekşi

Ananas ve limon gibi asitli meyveler ekşidir. - Acid fruits like pineapples and lemons are sour.

acid

asitli

Ananas ve limon gibi asitli meyveler ekşidir. - Acid fruits like pineapples and lemons are sour.

Limon ve misket limonu asitli meyvedir. - Lemons and limes are acidic fruits.

{s} acı (söz)

{i} lsd

{s} iğneleyici: an acid remark iğneleyici bir söz

acid

(Tıp) Asid a) Turnusolün mavi rengini kırmızıya çevirmek özelliğinde olan, suda eridiği zaman hidrojen iyonları meydana getiren ve bileşimindeki hidrojenin yerine maden alarak tuz meydana getirebilen hidrojenli bileşim, hamız; b) Asid karakterli madde; c) Ekşi, asitli

{s} dokunaklı

essential fatty acids

kuvvetli inorganik asitler

primer amino acids

(Gıda) birincil amino asitler

resistance acids

asit haslığı

resistance to acids

(Tekstil) asit haslığı

English - English

Definition of acids in English English dictionary: plural of acid
acetolactic acids: plural form of acetolactic acid
Brønsted-Lowry acids: plural form of Brønsted-Lowry acid
Lewis acids: plural form of Lewis acid
acid: Any compound that can accept a pair of electrons to form a covalent bond
A compound that easily accepts an electron pair is an acid according to the definition of Lewis.
acid: Sour-tempered
acid: Denoting a musical genre that is a distortion (as if hallucinogenic) of an existing genre, as in acid house, acid jazz, acid rock
acid: lysergic acid diethylamide
aldaric acids: plural form of aldaric acid
alkanoic acids: plural form of alkanoic acid
alpha-amino acids: plural form of alpha-amino acid
amic acids: plural form of amic acid
amino acids: plural form of amino acid
aminobenzoic acids: plural form of aminobenzoic acid
anisic acids: plural form of anisic acid
arsinic acids: plural form of arsinic acid
beta-amino acids: plural form of beta-amino acid
boric acids: plural form of boric acid
butyric acids: plural form of butyric acid
carboxylic acids: plural form of carboxylic acid
cyanic acids: plural form of cyanic acid
dicarboxylic acids: plural form of dicarboxylic acid
essential amino acids: plural form of essential amino acid
fatty acids: plural form of fatty acid
gamma-hydroxybutyric acids: plural form of gamma-hydroxybutyric acid
hydrochloric acids: plural form of hydrochloric acid
hydroiodic acids: plural form of hydroiodic acid
hydroxycinnamic acids: plural form of hydroxycinnamic acid
imidic acids: plural form of imidic acid
isopoly acids: plural form of isopoly acid
ketoaldonic acids: plural form of ketoaldonic acid
lipoteichoic acids: plural form of lipoteichoic acid
naphthalic acids: plural form of naphthalic acid
non-esterified fatty acids: plural form of non-esterified fatty acid
nonessential amino acids: plural form of nonessential amino acid
nucleic acids: plural form of nucleic acid
pectic acids: plural form of pectic acid
polycarboxylic acids: plural form of polycarboxylic acid
polyglycolic acids: plural form of polyglycolic acid
polyunsaturated fatty acids: plural form of polyunsaturated fatty acid
pyroglutamic acids: plural form of pyroglutamic acid
resin acids: plural form of resin acid
sialic acids: plural form of sialic acid
silicic acids: plural form of silicic acid
thiocyanic acids: plural form of thiocyanic acid
thymotic acids: plural form of thymotic acid
titanic acids: plural form of titanic acid
triphosphoric acids: plural form of triphosphoric acid
ulosonic acids: plural form of ulosonic acid
unsaturated fatty acids: plural form of unsaturated fatty acid
ursolic acids: plural form of ursolic acid
vanadic acids: plural form of vanadic acid
acid: {a} sour, sharp, like vinegar
acid: {n} a salt giving the sensation of sourness, formed by oxygene and some base
Acid: A solution that has an excess of hydrogen ions (H+)
Acid: The acronym for the four properties guaranteed by transactions: atomicity, consistency, isolation, and durability
Acid: a chemical substance that yields hydrogen ions when dissolved in water
Acid: (bio) (biocon) A proton donor; a substance that dissociates or separates in a water solution to provide HYDROGEN IONs (H+) Acid forms a SALT when mixed with ALKALI, and is important in ANAEROBIC DIGESTION and FERMENTATION F - acide S - acido
Acid: A substance which dissolves in water and releases hydrogen ions (H +) Acids cause irritation, bums, or more serious damage to tissue, depending on the strength of the acid, which is measured by pH (see pH)
Acid: street name for lysergic acid diethylamide
Acid: A compound that dissociates to produce hydrogen (H+) cations when dissolved in water See also pH
Acid: a substance that has a pH of less than 7, which is neutral Specifically, an acid has more free hydrogen ions (H+) than hydroxyl ions (OH-)
Acid: containing acid; "an acid taste"
Acid: In a restricted sense, any substance containing hydrogen in combination with a nonmetal or nonmetallic radical and capable of producing hydrogen ions in solution
Acid: – any one of various hydrogen-containing molecules or ions capable of giving up a proton to a base, of accepting an unshared pair of electrons from a base, or of reacting with a base to form a salt A more limited definition restricts the acid to a hydrogen-containing substance that contains a non-metallic radical and produces hydrogen ions when placed in solution
Acid: In chemistry, a substance capable of forming hydrogen (H+) ions when dissolved in water Acids can damage cellulose in paper, board and cloth, by weakening or breaking their molecular bonds leading to embrittlement Acids may be introduced during the manufacture of library materials, or may be present in the raw material Acids may also be introduced by migration or from atmospheric pollution They can be neutralised by an alkali to form a salt
Acid: harsh or corrosive in tone; "an acerbic tone piercing otherwise flowery prose"; "a barrage of acid comments"; "her acrid remarks make her many enemies"; "bitter words"; "blistering criticism"; "caustic jokes about political assassination, talk-show hosts and medical ethics"; "a sulfurous denunciation"
Acid: any substance capable of giving up a proton; a substance that ionizes in solution to give the positive ion of the solvent; a solution with a pH measurement less than 7
Acid: n a substance with a low pH; a substance containing hydrogen that dissociates to form hydrogen ions when dissolved in water
Acid: Any chemical that undergoes dissociation in water with the formation of hydrogen ions Acids have a sour taste and may cause severe skin burns Acids turn litmus paper red and have pH values of 0 to 6
Acid: The basic properties of a database transaction: Atomicity, Consistency, Isolation, and Durability All Oracle transactions comply with these properties Atomicity - The entire sequence of actions must be either completed or aborted The transaction cannot be partially successful Consistency - The transaction takes the resources from one consistent state to another Isolation - A transaction's effect is not visible to other transactions until the transaction is committed Durability - Changes made by the committed transaction are permanent and must survive system failure
Acid: Any chemical which undergoes dissociation in water with the formation of hydrogen ions Acids have a sour taste and may cause severe burns They turn litmus paper red and have ph values of 0 to 6 Acids will neutralize bases or alkaline media Acids will react with a base to form a salt
Acid: A normal characteristic of arabica coffees, particularly of high-growth varieties Some strains are sought for this particular taste (Kenya), which is influenced by the degree of roasting and does not seem to be objectively expressed by pH measurement Experts recognize three types of acidity: 1) natural desirable: acid, 2) natural undesirable: sour, and 3) undesirable: process acidity (sometimes sought as a substitute for natural acidity but generally has a biting, puckery flavor
Acid: (1) Corrosive substances with pH of less than 7 0; acidity is caused by high concentrations of hydrogen ions (2) Chemicals that release hydrogen ions (H+) in solution and produce hydronium ions (H3O+) Such solutions have a sour taste, neutralize bases, and conduct electricity (3) Term applied to water with a pH of less than 7 0 on a pH scale of 0 to 14
Acid: In chemistry, a substance capable of forming hydrogen ions when dissolved in water Acids can weaken cellulose in paper, board, and cloth, leading to embrittlement Acids may be introduced in the manufacture of library materials and may be left in intentionally (as in certain sizing) or incidentally Acids may also be introduced by migration from other materials or from atmospheric pollution Also see pH and Acid migration
Acid: A substance which releases hydrogen ions when dissolved in water Most acids will dissolve the common metals and will react with a base to form a neutral salt and water An acid is the opposite of an alkali, has a pH rating lower than 7 0, will turn litmus paper red, and has a sour taste
Acid: any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
Acid: hydrogen containing compound that reacts with metals to form salts, and with metallic oxides and bases to form a salt and water The strength of an acid depends on the extent to which its molecules ionize, or dissociate, in water, and on the resulting concentration of hydrogen ions (H+) in solution Petroleum hydrocarbons, in the presence of oxygen and heat, can oxidize to form weak acids, which attack metals See corrosion
Acid: A chemical substance that yields hydrogen ions (H+) when dissolved in water Compare with base
Acid: A hydrogen-containing compound that reacts with water to produce hydrogen cations Acid chemicals are corrosive Products having a pH less than 7 on the pH scale 0-14
Acid: A chemical compound which releases hydrogen ions into water, decreasing pH Products like muriatic acid or Sodium Bisulfate (pH minus or pH down or pH decreaser) are used to lower pH and Total Alkalinity in pool water
Acid: Any chemical compound, one element of which is hydrogen, that dissociates in solution to produce free hydrogen ions See ion For example, hydrochloric acid, HCl, dissociates in water to produce hydrogen ions, H+, and chloride ions, Cl– This reaction is expressed chemically as HCl H+ + Cl– See dissociation
acid: Any of a class of water-soluble compounds, having sour taste, that turn blue litmus red, and react with some metals to liberate hydrogen, and with bases to form salts
acid: They are also characterized by the power of destroying the distinctive properties of alkalies or bases, combining with them to form salts, at the same time losing their own peculiar properties
acid: Also fig
acid: A sour substance
acid: They all contain hydrogen, united with a more negative element or radical, either alone, or more generally with oxygen, and take their names from this negative element or radical
acid: Sour, sharp, or biting to the taste; tart; having the taste of vinegar
acid: Of or pertaining to an acid; acidic
acid: An acid substance contains acid. These shrubs must have an acid, lime-free soil. + acidity acid·ity the acidity of rainwater
acid: street name for lysergic acid diethylamide any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt containing acid; "an acid taste
acid: Commonly used shortened form of the drug lysergic acid diethylamide, lysergic acid or LSD
acid: An acid is a chemical substance, usually a liquid, which contains hydrogen and can react with other substances to form salts. Some acids burn or dissolve other substances that they come into contact with. citric acid
acid: {i} any of a group of sour-tasting substances that dissolve in water and form salts when combined with bases (Chemistry); substance having a sour taste; acerbity, sarcasm; LSD (Slang)
acid: Any compound that easily donates protons
acid: {s} of or pertaining to an acid (Chemistry); having a sour taste; sarcastic, acerbic
acid: Those which contain no oxygen are sometimes called hydracids in distinction from the others which are called oxygen acids or oxacids
acid: Sour- tempered
acid: Of or pertaining to an acid; as, acid reaction
acid: Sour, sharp, or biting to the taste; tart; having the taste of vinegar: as, acid fruits or liquors
acid: The drug LSD is sometimes referred to as acid. see also amino acid, hydrochloric acid, nitric acid, nucleic acid, sulphuric acid. Any substance that in water solution tastes sour, changes the colour of acid-base indicators (e.g., litmus), reacts with some metals (e.g., iron) to yield hydrogen gas, reacts with bases to form salts, and promotes certain chemical reactions (e.g., acid catalysis). Acids contain one or more hydrogen atoms that, in solution, dissociate as positively charged hydrogen ions. Inorganic, or mineral, acids include sulfuric acid, nitric acid, hydrochloric acid, and phosphoric acid. Organic acids include carboxylic acids, phenols, and sulfonic acids. Broader definitions of acids cover situations in which water is not present. See also acid-base theory. deoxyribonucleic acid lysergic acid diethylamide nicotinic acid ribonucleic acid tannic acid acetic acid acid and basic rocks acid rain acid base theory amino acid aspartic acid carbolic acid carboxylic acid citric acid fatty acid folic acid folic acid deficiency anemia formic acid glutamic acid hydrochloric acid muriatic acid lactic acid nitric acid nucleic acid oxalic acid pantothenic acid salicylic acid sulfuric acid tricarboxylic acid cycle citric acid cycle uric acid ascorbic acid
acid: One of a class of compounds, generally but not always distinguished by their sour taste, solubility in water, and reddening of vegetable blue or violet colors
amino acids: Small organic molecules that are the building blocks of proteins and posessing both carboxyl and amino groups
amino acids: the building blocks of which proteins are constructed, and the end product of protein digestion
amino acids: The building blocks of proteins, used throughout the body 12 are required in the diet (organic compounds possessing at least one amino group and one acidic carboxyl group): isolucine, leucine, lysine, histidine, methionine, cystine, phenylalanine, tyrosine, threonine, tryptophan, and valine
amino acids: Nitrogen-bearing organic acids that are the building blocks of protein The branched chain amino acids are Leucine, Valine and Isoleucine
amino acids: the building blocks of proteins Most human proteins are synthesised from a range of 20 different amino acids
amino acids: Twenty- two basic building blocks of the body that make up proteins
amino acids: A building block of proteins There are 20 different kinds of naturally occurring amino acids 2
amino acids: The building blocks of proteins They all have the same carbon backbone structure but differ from one another according to the individual side chain Only 20 of the naturally occurring amino acids are commonly found in proteins
amino acids: Approximately twenty different kinds of small molecules that link together in long chains to form proteins Often referred to as the building blocks of proteins Gene expression The process by which proteins are made from the instructions encoded in a gene’s DNA Gene amplification | The laboratory process that increases the number of copies of a specific gene or a particular piece of DNA
amino acids: naturally occurring biological molecules with a variety of functions Among the amino acids, there are 20 that are used as building blocks for making proteins
amino acids: molecules containing amine (NH2) and carboxylic acid (COOH) which form the building blocks of proteins
amino acids: Small chemical compounds that are the building blocks of proteins
amino acids: group of organic compounds, basic constituents of proteins
amino acids: the organic compounds from which proteins are constructed; there are twenty-two known amino acids, but only nine are indispensable nutrients for man: histidine, isoleucine, leucine, lysine, total S-containing amino acids, total aromatic amino acids, threonine, tryptophan, and valine
amino acids: Organic compounds that generally contain an amino (-NH2) and a carboxyl (-COOH) group Twenty alpha- amino acids are the subunits which are polymerized to form proteins [MeSH]
amino acids: The building blocks of proteins
amino acids: Building blocks of protein
amino acids: The building blocks from which proteins are made Amino acids are essential nutrients, required by the yeast All-malt worts will almost always contain enough amino acids, with no further assistance from the brewer
amino acids: Building blocks of proteins About 20 different amino acids are commonly used by cells to make proteins
amino acids: The molecular building blocks of proteins; a protein is a chair of amino acids in a certain sequence There are 20 main amino acids, and their order determines the function of the protein they create
amino acids: A group of 20 different kinds of small molecules that link together in long chains to form proteins Often referred to as the "building blocks" of proteins The sequence of amino acids in a protein determines the structure and function of the protein
amino acids: The building blocks of proteins These chiral molecules have the ability to polymerize and have acid-base properties (amino acid structures)
amino acids: Amino acids function as the building blocks of proteins Chemically, amino acids are organic compounds containing an amino (NH2) group and a carboxyl (COOH) group Amino acids are classified as essential, nonessential and conditionally essential If body synthesis is inadequate to meet metabolic need, an amino acid is classified as essential and must be supplied as part of the diet Essential amino acids include leucine, isoleucine, valine, tryptophan, phenylalanine, methionine, threonine, lysine, histidine and possibly arginine Nonessential amino acids can be synthesized by the body in adequate amounts, and include alanine, aspartic acid, asparagine, glutamic acid, glutamine, glycine, proline and serine Conditionally essential amino acids become essential under certain clinical conditions
amino acids: simple molecules which, like building blocks, are assembled to make proteins Arranging the amino acids in different sequences makes different proteins, and these sequences are dictated by the RNA
amino acids: Nitrogen-containing compounds that are the building blocks of proteins There are 22 different amino acids from which every protein in the body is made up of There are nine so-called essential amino acids that are not manufactured by the body and must come from the diet
fatty acids: Molecules containing chains of carbon atoms with variable numbers of hydrogen atoms linked to each carbon atom Each fatty acid has an acid structure (termed a carboxyl) at one end of the carbon chain comprising one carbon, two oxygen and one hydrogen atom
fatty acids: An aliphatic acid; many can obtained from animal fats
fatty acids: Most common form of lipids found in all cells Come in saturated (reduced) and unsaturated (oxidized) form and are a component of phospholipids and fats
fatty acids: the body's desired source of energy during steady state aerobic activity, and low level activity; used for ATP production in muscle tissue during recovery glycogen replenishment
fatty acids: are required by the body for proper nutrition Fatty acids are transformed by the intestines into useful nutrients
fatty acids: Acids based on a string of carbon atoms; they often have unpleasant flavors
fatty acids: The principal part of many vegetable and animal oils and greases, also known as carboxylic acids which embrace a wider definition These are common contaminants that solvents are used to remove They are also used to activate fluxes
fatty acids: long straight chains of carbon and hydrogen ending with an acid group at one end Saturated fatty acids have no capacity to absorb more hydrogen atoms Animal fats are mostly of this type and are considered less healthy as they end to accumulate in the linings of arteries
fatty acids: SATURATED FATS
fatty acids: organic carbon compound occurring naturally in animal and vegetable fats and oils
fatty acids: A basic unit of fats When insulin levels are too low or there is not enough glucose (sugar) to use for energy, the body burns fatty acids for energy The body then makes ketone bodies, waste products that cause the acid level in the blood to become too high This in turn may lead to ketoacidosis, a serious problem See also: Diabetic ketoacidosis
fatty acids: nutritional substances found in nature, which include cholesterol, triglycerides, prostaglandins, and other fatty based acids
fatty acids: One of the constituent molecules of a fat See EFA for more detail
fatty acids: components of fats, oils, phospholipids, and waxes
fatty acids: A chemical unit occurring naturally, either singly or combined, and consisting of strongly linked carbon and hydrogen atoms in a chain like structure At the end of the chain is a reactive acid group composed of carbon, hydrogen and oxygen
fatty acids: A natural organic compound found in animal and vegetable fats, which are made up of various combinations of fatty acids (in sets of three) connected to a glycerol molecule, making them triglycerides Each molecule a fatty acid consists of a carboxyl group (oxygen, carbon and hydrogen) attached to a chain of carbon atoms with their associated hydrogen atoms The chain of carbon atoms may be connected with single bonds of hydrogen between them, making a 'saturated' fat; or it may be connected with double bonds, making an 'unsaturated' fat The number of carbon and hydrogen atoms in the chain is what determines the qualities of that particular fatty acid For more information on how this pertains to soap-making, see The Chemistry of Soap
fatty acids: Substances that occur in several forms in foods; different fatty acids have different effects on lipid profiles
nucleic acids: acids that comprise part of the DNA, acids that make up hereditary apparatus

Turkish - English

Definition of acids in Turkish English dictionary
bile acids: Even acids
Amino Acids: (Tıp) Aminoasitler.Proteinlerin temel yapı taşlarıdır.Vücut aminoasitlerin birçoğunu kendisi yapar.Diğerleri ise yiyeceklerden gelir ve vücut onları hücrelerin kullanımı için parçalar.Ayrıca Protein'e bakınız
Bile Acids: (Tıp) Safra ile çalışan ve Karaciğerde üretilen yağlanmamayı sağlayan asitler

acids

Turkish pronunciation

äsıdz

Pronunciation

/ˈasədz/ /ˈæsədz/

Resimler

Google Resimler

Bing Resimler

History

acids

Favorites

Online English Turkish and Multilingual Dictionary 20+ million words and idioms.

acids

Definition of acids in English Turkish dictionary

Related Terms

Definition of acids in English English dictionary

Related Terms

Definition of acids in Turkish English dictionary

Related Terms

Turkish pronunciation

Pronunciation

Resimler