Английский Язык - Турецкий язык
Определение acetic в Английский Язык Турецкий язык словарь
- sirke gibi
- ekşi
- (Tıp) a) Ekşi, asitli; b) Sirke veya sirke asidine ait
- {s} asetik
Konsantre asetik asit solumak akciğerlerinize zarar verebilir.
-Inhaling concentrated acetic acid can harm your lungs.
Sülfürik asit, asetik asitten daha güçlüdür.
-Sulfuric acid is stronger than acetic acid.
- (sıfat) asetik
- sirke asidi
- acetic acid asetik asit
- acetic acid
- sirke asidi
- acetic acid
- asetik asit
- acetic aldehyde
- asetaldehid
- acetic anhydride
- asetik anhidrit
- acetic ester
- asetik ester
- acetic ether
- asetik eter
- acetic fermentation
- asetik mayalanma
- acetic fermentation
- asetik fermantasyon
- acetic aldehyde
- asetaldehid,asetik aldehit
- acetic anhydride
- (Tekstil) asetik anhidrik
- acetic fermentation
- (Tekstil) asetik ile ilgili mayalanma
- aceto acetic acid
- asetoasetik asit
- glacial acetic acid
- saf asetik asit
- glacial acetic acid
- asetik sirke asidi
Связанные Термины
Английский Язык - Английский Язык
Определение acetic в Английский Язык Английский Язык словарь
- Of a pertaining to vinegar; producing vinegar; producing vinegar; as, acetic fermentation
- 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
- of, pertaining to, or of the nature of vinegar
- {a} fully saturated with oxygene the principle of acidity
- Vinegary taste or smell that develops when a wine is overexposed to air
- All wines contain acetic acid - (ie: vinegar) Normally the amount is insignificant and may even enhance flavour At a little less than 0 10% content, the flavour becomes noticable and the wine is termed acetic Above 0 10% content is considered a strong fault A related substance, ethyl acetate, contributes the smell associated with acetic acid content
- All wines contain acetic acid - (ie: vinegar) Normally the amount is insignificant and may even enhance flavor At a little less than 0 10% content, the flavor becomes noticable and the wine is termed acetic Above 0 10% content is considered a strong fault A related substance, ethyl acetate, contributes the smell associated with acetic acid content
- Acetic acid is the acid that gives vinegar its characteristic taste Small amounts of acetic acid, about 0 5 grams/liter, are normal in wine; amounts over 1 0 gram/liter give wine a vinegar-like character
- relating to or containing acetic acid
- The vinegar-like off odor of acetic acid and ethyl acetate These wines often have a sweet, slightly vinegary odor and a sharp, tart flavor
- term used to describe wine that has turned sour because bacteria have converted the ethyl alcohol into acetic acid
- The latter is the acid to which the sour taste of vinegar is due
- {s} of or pertaining to acetic acid or vinegar, containing acetic acid or vinegar
- Pertaining to, containing, or derived from, acetyl, as acetic ether, acetic acid
- acetic acid
- A clear colourless organic acid, CH3COOH, formed by the oxidation of ethanol; it is used as a solvent and has very many industrial applications; it is the major acidic component of vinegar
- acetic alcohol
- a mixture of 100 parts ethanol and 3 parts of glacial acetic acid used as a histological fixative
- acetic aldehyde
- The old name for acetaldehyde
- acetic anhydride
- A chemical compound with the formula (CH3CO)2O, consisting of two acetyl groups bound to an oxygen
- acetic acid
- All wines contain acetic acid, or vinegar, but usually the amount is quite small and not perceptible to smell or taste At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0 1 percent), it can become the dominant flavor and is considered a major flaw
- acetic acid
- Acetic acid is a colourless acid. It is the main substance in vinegar. A clear, colorless organic acid, CHCOOH, with a distinctive pungent odor, used as a solvent and in the manufacture of rubber, plastics, acetate fibers, pharmaceuticals, and photographic chemicals. It is the chief acid of vinegar. the acid in vinegar (acétique, from acetum ). Most important carboxylic acid (CH3COOH). Pure ("glacial") acetic acid is a clear, syrupy, corrosive liquid that mixes readily with water. Vinegar is its dilute solution, from fermentation and oxidation (see oxidation-reduction) of natural products. Its salts and esters are acetates. It occurs naturally as a metabolic intermediate in body fluids and plant juices. Industrial production is either synthetic, from acetylene, or biological, from ethanol. Industrial chemicals made from it are used in printing and as plastics, photographic films, textiles, and solvents
- acetic acid
- a colorless pungent liquid widely used in manufacturing plastics and pharmaceuticals
- acetic acid
- All wines contain acetic acid, or vinegar, but usually the amount is quite small from ( 0 03 percent to 0 06 ) percent and not perceptible to smell or taste Once table wines reach 0 07 percent or above, a sweet-sour vinegary smell and taste becomes evident At low levels, acetic acid can enhance the character of a wine, but at higher levels (over 0 1 percent), it can become the dominant flavour and is considered a major flaw A related substance, ethyl acetate, contributes a nail polish-like smell
- acetic acid
- A colorless acid which is the essential part of vinegar; it is used in the production of synthetic materials and solvents
- acetic acid
- The acid found in vinegar, often used as a reagent: also used in the preparation of pharmaceuticals, and in industry
- acetic acid
- an organic acid used in testing acid resistance of a material; photographic, the active ingredient in stop bath or fixing baths
- acetic acid
- CH3COOH A component of vinegar used an an etchant
- acetic acid
- Traces are present in all wines In excess it can cause sharp vinegary-like aroma and taste
- acetic acid
- used as a synthetic flavoring agent, one of the first food additives (vinegar is approximately 4 to 6 percent acetic acid); it is found naturally in cheese, coffee, grapes, peaches, raspberries, and strawberries; Generally Recognized As Safe (GRAS) when used only in packaging
- acetic acid
- All wines contain some of this, usually in very small amounts When the percentage gets higher than 0 06%, a vinegar quality begins to become apparent Considered a major flaw if the percentage of vinegar gets to be too high
- acetic acid
- Is a chemical used for stop bath which stops the action of the alkaline developer
- acetic acid
- CH3COOH or ethanoic acid, a short chain fatty acid, sometimes referred to as a volatile fatty acid It is produced within the digestive tract from microbial fermentation It can be oxidised to provide energy or can be used as a precursor for the synthesis of fatty acids or a variety of other compounds It is not possible to synthesise glucose or other sugars from acetic acid
- acetic acid
- -CH3COOH; a sour, colorless liquid found in vinegar
- acetic acid
- Liquid acid that is eleven times stronger than vinegar Used by some companies for the assistant in dyeing wool, silk, nylon, hair, and other items of protein origin
- acetic acid
- Second of the series of organic (carboxylic) acids, formula CH3COOH, systematic name ethanoic acid Acetic acid is thought to be formed in the atmosphere from the oxidation of acetaldehyde, although the exact details of the transformation are unknown It contributes to the acidity of rainfall in remote (unpolluted) areas
- acetic acid
- {i} ethanoic acid, pungent liquid acid, primary constituent of vinegar
- acetic anhydride
- a compound that is needed in order to refine opium into heroin
- glacial acetic acid
- Acetic acid that is at least 99.8% pure and tends to crystalize on cold days
- glacial acetic acid
- Acetic acid that is at least 99.8 percent pure
Связанные Термины
acetic
Расстановка переносов
a·ce·ticТурецкое произношение
ısitîkПроизношение
/əˈsētək/ /əˈsiːtɪk/
Этимология
() From Latin acetum (“vinegar”), from acere (“to be sour”).Resimler
История
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