acetic acid

Английский Язык - Турецкий язык

Определение acetic acid в Английский Язык Турецкий язык словарь: sirke asidi; asetik asit; (Kimya) sirke asiti
aceto acetic acid: asetoasetik asit
glacial acetic acid: saf asetik asit
glacial acetic acid: asetik sirke asidi

Английский Язык - Английский Язык

Определение acetic acid в Английский Язык Английский Язык словарь: 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; 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 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; a colorless pungent liquid widely used in manufacturing plastics and pharmaceuticals; 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; A colorless acid which is the essential part of vinegar; it is used in the production of synthetic materials and solvents; The acid found in vinegar, often used as a reagent: also used in the preparation of pharmaceuticals, and in industry; an organic acid used in testing acid resistance of a material; photographic, the active ingredient in stop bath or fixing baths; CH3COOH A component of vinegar used an an etchant; Traces are present in all wines In excess it can cause sharp vinegary-like aroma and taste; 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; 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; Is a chemical used for stop bath which stops the action of the alkaline developer; 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; -CH3COOH; a sour, colorless liquid found in vinegar; 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; 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; {i} ethanoic acid, pungent liquid acid, primary constituent of vinegar; hydrogen acetate
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