| slovo | definícia |
vinegar tree
(encz) | vinegar tree, n: |
Vinegar tree
(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.
[1913 Webster]
2. Hence, anything sour; -- used also metaphorically.
[1913 Webster]
Here's the challenge: . . . I warrant there's
vinegar and pepper in't. --Shak.
[1913 Webster]
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] |
vinegar tree
(wn) | vinegar tree
n 1: deciduous shrubby tree or eastern North America with
compound leaves that turn brilliant red in fall and dense
panicles of greenish yellow flowers followed by crimson
acidic berries [syn: staghorn sumac, velvet sumac,
Virginian sumac, vinegar tree, Rhus typhina]
2: common nonpoisonous shrub of eastern North America with waxy
compound leaves and green paniculate flowers followed by red
berries [syn: smooth sumac, scarlet sumac, {vinegar
tree}, Rhus glabra] |
| | podobné slovo | definícia |
Vinegar tree
(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.
[1913 Webster]
2. Hence, anything sour; -- used also metaphorically.
[1913 Webster]
Here's the challenge: . . . I warrant there's
vinegar and pepper in't. --Shak.
[1913 Webster]
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] |
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