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Acetous fermentation

a form of oxidation in which alcohol is converted into vinegar or acetic acid by the agency of a specific fungus (Mycoderma aceti) or series of enzymes. The process involves two distinct reactions, in which the oxygen of the air is essential. An intermediate product, acetaldehyde, is formed in the first process.

See also: Fermentation

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acetoacetic acid
acetohexamide
acetol
Acetometer
Acetonaemia
Acetone
acetone body
acetonemia
Acetonic
Acetonuria
acetophenetidin
Acetophenone
Acetose
Acetosity
Acetous
Acetous acid
-- Acetous fermentation --
acetphenetidin
acetum
Acetyl
acetyl chloride
acetyl group
acetyl radical
acetylate
acetylation
acetylcholine
acetylcholinesterase
Acetylene
acetylenic
acetylic
acetylise
acetylize
acetylsalicylic acid
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