acetous

“Agatha might have more sense,” returned her acetous companion.

It is then found that all the alcohol has been decomposed, and that an equivalent quantity of acetous acid remains instead.

There are four principal kinds of fermentation: alcoholic, acetous, lactic and viscous.

A few minutes now, and the acetous fermentation will begin, and the whole result be spoiled.

Ants also furnish us with an acid, called by the chemists Formic, which is said to answer the same purposes as the acetous acid.

The acetous acid thus concentrated is called radical vinegar.

The acetous acid is concentrated by frost, which does not affect the proper acid, but only the water with which it is united.

The principal of the vegetable acids are the acetous and the tartareous.

Here it remains till the acetous fermentation is nearly complete, which usually occupies several weeks, or even months.

The different stages of fermentation are noted scientifically as alcoholic, acetous, and putrefactive.