| acerate | <chemistry> A combination of aceric acid with a salifiable base. See: Aceric. Source: Websters Dictionary (01 Mar 1998) |
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| acerb | Sour, bitter, and harsh to the taste, as unripe fruit; sharp and harsh. Origin: L. Acerbus, fr. Acer sharp: cf. F. Acerbe. See Acrid. Source: Websters Dictionary (01 Mar 1998) |
| acerbity | 1. Sourness of taste, with bitterness and astringency, like that of unripe fruit. 2. Harshness, bitterness, or severity; as, acerbity of temper, of language, of pain. Origin: F. Acerbite, L. Acerbitas, fr. Acerbus. See Acerb. Source: Websters Dictionary (01 Mar 1998) |
| aceric | Pertaining to, or obtained from, the maple; as, aceric acid. Origin: L. Acer maple. Source: Websters Dictionary (01 Mar 1998) |
| acerola | Fruit of a bushy tree that grows in Central and South America and Puerto Rico. The berry is the richest known source of vitamin C (ascorbic acid). (05 Mar 2000) |
| acerose | <botany> Having the nature of chaff; chaffy. Needle-shaped, having a sharp, rigid point, as the leaf of the pine. Origin: (a) L. Acerosus chaffy, fr. Acus, gen. Aceris, chaff; (b) as if fr. L. Acus needle: cf. F. Acereux. Source: Websters Dictionary (01 Mar 1998) |
| acerous | 1. <marine biology> Destitute of tentacles, as certain mollusks. 2. <zoology> Without antennae, as some insects. (19 Mar 1998) |
| acervuline | Occurring in clusters, aggregated. Origin: Mod. L. Acervulus, a little heap (05 Mar 2000) |
| acervulus | <microbiology> A flat, often round mass of hyphae which carry spore-bearing parts called conidophores, acervuli are found in fungi belonging to the order Melanconiales. (09 Oct 1997) |