Acetic
Acetic
Acetic (/əˈsiːtɪk/), derived from the Latin word acetum, meaning vinegar, is a term often used in the field of chemistry and biology. It is most commonly associated with acetic acid, a colorless liquid that gives vinegar its sour taste and pungent smell.
Etymology
The term "acetic" comes from the Latin acetum, which means vinegar. It is derived from the process of fermentation where ethanol is converted into acetic acid.
Pronunciation
The term "acetic" is pronounced as /əˈsiːtɪk/.
Related Terms
- Acetic Acid: An organic compound with the chemical formula CH3COOH. It is a colorless liquid that when undiluted is also called glacial acetic acid.
- Acetate: A salt or ester of acetic acid. In the field of biochemistry, the acetate ion is involved in many metabolic processes.
- Acetyl Coenzyme A: Often abbreviated as Acetyl-CoA, it is a molecule involved in many biochemical reactions in protein, carbohydrate and lipid metabolism.
- Vinegar: A liquid that contains acetic acid and water, used as a condiment or preservative.
- Fermentation: A metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen.
See Also
External links
- Medical encyclopedia article on Acetic
- Wikipedia's article - Acetic
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