from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Chemistry Any of a class of substances whose aqueous solutions are characterized by a sour taste, the ability to turn blue litmus red, and the ability to react with bases and certain metals to form salts.
- n. Chemistry A substance that yields hydrogen ions when dissolved in water.
- n. Chemistry A substance that can act as a proton donor.
- n. Chemistry A substance that can accept a pair of electrons to form a covalent bond.
- n. A substance having a sour taste.
- n. The quality of being sarcastic, bitter, or scornful: wrote with acid about her first marriage.
- n. Slang See LSD1.
- adj. Chemistry Of, relating to, or containing an acid.
- adj. Chemistry Having a high concentration of acid.
- adj. Chemistry Having the characteristics of an acid.
- adj. Having a pH of less than 7.
- adj. Having a relatively high concentration of hydrogen ions.
- adj. Geology Containing a large proportion of silica: acid rocks.
- adj. Having a sour taste. See Synonyms at sour.
- adj. Biting, sarcastic, or scornful: an acid wit; an acid tone of voice.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Sour, sharp, or biting to the taste; tart; having the taste of vinegar.
- adj. Sour-tempered.
- adj. Of or pertaining to an acid; acidic.
- adj. Denoting a musical genre that is a distortion (as if hallucinogenic) of an existing genre, as in acid house, acid jazz, acid rock.
- n. A sour substance.
- n. Any of several classes of compound having the following properties:-
- n. lysergic acid diethylamide
from the GNU version of the Collaborative International Dictionary of English
- adj. Sour, sharp, or biting to the taste; tart; having the taste of vinegar: as, acid fruits or liquors. Also fig.: Sour-tempered.
- adj. Of or pertaining to an acid.
- n. A sour substance.
- n. 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. 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. 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. Those which contain no oxygen are sometimes called hydracids in distinction from the others which are called oxygen acids or oxacids.
from The Century Dictionary and Cyclopedia
- Sour, sharp, or biting to the taste; tasting like vinegar: as, acid fruits or liquors.
- n. Originally, a substance possessing a sour taste like that of vinegar; in modern chemical use, a name given to a large number of compounds which do not necessarily possess this property.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. street name for lysergic acid diethylamide
- n. 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
- adj. harsh or corrosive in tone
- adj. being sour to the taste
- adj. having the characteristics of an acid
Figuratively, acid applies to anything sour or biting; for example, an acid wit is sharp and unpleasant.
The commercial acid, often called _muriatic acid_, is usually colored yellow by impurities.
An excess of the trioxide may dissolve in the strong sulphuric acid, forming what is known as _fuming sulphuric acid_.
Concentrated nitric acid highly charged with this substance is called _fuming nitric acid_.
Stale butter or that which is improperly kept develops an acid called _butyric acid_, which gives a disagreeable odor and flavor to butter and often renders it unfit for use.
The free acidity is sometimes expressed as _acid value_, which is the amount of KOH in milligrammes necessary to neutralise the free acid in 1 gramme of fat or oil.
The sulphuric acid thus estimated was present in the leather as _free sulphuric acid_.
_Hydrochloric acid_ gas is also decomposed at ordinary temperatures with flame, and, if there is not a large excess of hydrochloric acid present, with detonation.
If ammonia be added to the original solution, _alkaline hæmatin_ is produced, or if acetic acid be chosen, _acid hæmatin_ is produced, and each gives its appropriate absorption bands.
_Pepsin_ is the enzyme which acts upon proteids, but it is able to act only in an acid medium — a condition which is supplied by the _hydrochloric acid_.