| acrid p. |
one that produces irritation or inflammation, such as the mineral acids, oxalic acid, the caustic alkalis, antimony, arsenic, the salts of copper, some of the compounds of lead, silver nitrate, and the salts of zinc, iodine, cantharides, or phosphorus.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| acridine |
a tricyclic compound comprising two benzene rings linked by one of pyridine; a dye used in the synthesis of dyes and drugs.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| acridine o. |
a substituted acridine derivative that acts as a fluorescent basic dye; sometimes used for vital and supravital staining, including detection of nucleic acids, differentiation of DNA and RNA, and detection of malignant cells.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
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| acrid |
A harsh or bitter taste or pungent smell, which can be due to too much sulfur still present in the wine.
출처: www.grape-nutz.com/tastings/glossary.html
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| acrid |
Describes a wine with overly pronounced acidity. This is often apparent in cheap red wines.
출처: grandcrullc.com/Wine_Terminology.htm
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