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Anguillula acetiglutinis
(gcide) | Vinegar \Vin"e*gar\, n. [OE. vinegre, F. vinaigre; vin wine (L.
vinum) + aigre sour. See Wine, and Eager, a.]
1. A sour liquid used as a condiment, or as a preservative,
and obtained by the spontaneous (acetous) fermentation, or
by the artificial oxidation, of wine, cider, beer, or the
like.
[1913 Webster]
Note: The characteristic sourness of vinegar is due to acetic
acid, of which it contains from three to five per cent.
Wine vinegar contains also tartaric acid, citric acid,
etc.
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2. Hence, anything sour; -- used also metaphorically.
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Here's the challenge: . . . I warrant there's
vinegar and pepper in't. --Shak.
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Aromatic vinegar, strong acetic acid highly flavored with
aromatic substances.
Mother of vinegar. See 4th Mother.
Radical vinegar, acetic acid.
Thieves' vinegar. See under Thief.
Vinegar eel (Zool.), a minute nematode worm ({Leptodera
oxophila}, or Anguillula acetiglutinis), commonly found
in great numbers in vinegar, sour paste, and other
fermenting vegetable substances; -- called also {vinegar
worm}.
Vinegar lamp (Chem.), a fanciful name of an apparatus
designed to oxidize alcohol to acetic acid by means of
platinum.
Vinegar plant. See 4th Mother.
Vinegar tree (Bot.), the stag-horn sumac (Rhus typhina),
whose acid berries have been used to intensify the
sourness of vinegar.
Wood vinegar. See under Wood.
[1913 Webster] |
anguillula aceti
(wn) | Anguillula aceti
n 1: minute eelworm that feeds on organisms that cause
fermentation in e.g. vinegar [syn: vinegar eel, {vinegar
worm}, Anguillula aceti, Turbatrix aceti] |
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