acidly (comparative more acidly, superlative most acidly)
sourly; tartly
• acerbically
• acidyl, diacyl
Source: Wiktionary
Ac"id*ly, adv.
Definition: Sourly; tartly.
Ac"id, a. Etym: [L. acidus sour, fr. the root ak to be sharp: cf. F. acide. Cf. Acute.]
1. Sour, sharp, or biting to the taste; tart; having the taste of vinegar: as, acid fruits or liquors. Also fig.: Sour-tempered. He was stern and his face as acid as ever. A. Trollope.
2. Of or pertaining to an acid; as, acid reaction.
Ac"id, n.
1. A sour substance.
2. (Chem.)
Definition: 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.
Note: In certain cases, sulphur, selenium, or tellurium may take the place of oxygen, and the corresponding compounds are called respectively sulphur acids or sulphacids, selenium acids, or tellurium acids. When the hydrogen of an acid is replaced by a positive element or radical, a salt is formed, and hence acids are sometimes named as salts of hydrogen; as hydrogen nitrate for nitric acid, hydrogen sulphate for sulphuric acid, etc. In the old chemistry the name acid was applied to the oxides of the negative or nonmetallic elements, now sometimes called anhydrides.
Source: Webster’s Unabridged Dictionary 1913 Edition
28 April 2024
(adjective) of or relating to an inheritable character that is controlled by several genes at once; of or related to or determined by polygenes
Espresso is both a coffee beverage and a brewing method that originated in Italy. When making an espresso, a small amount of nearly boiling water under pressure forces through finely-ground coffee beans. It has more caffeine per unit volume than most coffee beverages. Its smaller serving size will take three shots to equal a mug of standard brewed coffee.
