| ACET, acet | acetone; vinegar [Lat. acetum] |
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| ECT | Eel calcitonin |
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| EEL | External elastic lamina |
| sea eel | <zoology> The conger eel. Source: Websters Dictionary (01 Mar 1998) |
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| eel | <zoology> An elongated fish of many genera and species. The common eels of Europe and America belong to the genus Anguilla. The electrical eel is a species of Gymnotus. The so called vinegar eel is a minute nematode worm. See Conger eel, Electric eel, and Gymnotus. Origin: AS. L; akin to D, G, & Dan. Aal, Icel. All, Sw. Al. Source: Websters Dictionary (01 Mar 1998) |
| eel-mother | <zoology> The eelpout. Source: Websters Dictionary (01 Mar 1998) |
| lamper eel | <zoology> An eel-like marsipobranch of the genus Petromyzon, and allied genera. The lampreys have a round, sucking mouth, without jaws, but set with numerous minute teeth, and one to three larger teeth on the palate. There are seven small branchial openings on each side. The common or sea lamprey of America and Europe (Petromyzon marinus), which in spring ascends rivers to spawn, is considered excellent food by many, and is sold as a market fish in some localities. The smaller river lampreys mostly belong to the genus Ammocoeles, or Lampetra, as A. Fluviatilis, of Europe, and A. Aepypterus of America. All lampreys attach themselves to other fishes, as parasites, by means of the suckerlike mouth. Alternative forms: lamper eel, lamprel, and lampron. Origin: OE. Lampreie, F. Lamproie, LL. Lampreda, lampetra, from L. Lambere to lick + petra rock, stone. The lampreys are so called because they attach themselves with their circular mouths to rocks and stones, whence they are also called rocksuckers. See Lap to drink, Petrify. Source: Websters Dictionary (01 Mar 1998) |
| vinegar | 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. 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. 2. Hence, anything sour; used also metaphorically. "Here's the challenge: . . . I warrant there's vinegar and pepper in't." (Shak) Aromatic vinegar, strong acetic acid highly flavored with aromatic substances. Mother of vinegar. See 4th Mother. Radical vinegar, acetic acid. Thieves' vinegar. See Thief. <chemistry> Vinegar eel, a fanciful name of an apparatus designed to oxidize alcohol to acetic acid by means of platinum. Vinegar plant. See 4th Mother. <botany> Vinegar tree, the stag-horn sumac (Rhus typhina), whose acid berries have been used to intensify the sourness of vinegar. Wood vinegar. See Wood. Origin: OE. Vinegre, F. Vinaigre; vin wine (L. Vinum) + aigre sour. See Wine, and Eager. Source: Websters Dictionary (01 Mar 1998) |
| mother of vinegar | In vinegar, the fungus of acetous fermentation appearing as a stringy sediment. Origin: A.S. Modder, mud (05 Mar 2000) |
| wine vinegar | <chemical> Vinegar produced by the oxidation of alcohol in wine by members of the genus Acetobacter. (09 Oct 1997) |
| wood vinegar | Pyracetic acid;impure acetic acid produced by the destructive distillation of pine tar and wood. Synonym: pyroligneous vinegar. (05 Mar 2000) |
| pyroligneous vinegar | Pyracetic acid;impure acetic acid produced by the destructive distillation of pine tar and wood. Synonym: pyroligneous vinegar. (05 Mar 2000) |
| vinegar eel | minute eelworm that feeds on organisms that cause fermentation in e.g. vinegar |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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제품명 |
판매사 |
보험코드 | 성분/함량 | 구분/보험급여 |
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