a. and sb. [a. mod. Fr. acescent, or ad. L. acēscent-em pr. pple. of acēsc-ĕre to grow sour, inceptive of acē-re to be sour; stem ac- sharp, as in ac-id, ac-ute.]
A. adj. Turning sour; or having the tendency to turn acid, or to undergo acetous fermentation, as milk, etc.; hence, slightly sour, ‘turned.’ lit. and fig.
1731. Arbuthnot, Aliments, Chem. Terms, 29. Substances, which are not perfectly Acid, but naturally turn so, I call Acescent.
1746. R. James, Introd. Moffet’s Health’s Impr., 30. The Milk of the Ass, Goat, Cow, Mare, and Sheep, are acescent, that is, turn sour upon Putrefaction, like acescent Vegetable Juices, from whence it is prepared.
c. 1816. Wilberforce, in Life (1838), IV. xxxi. 305. Their feelings cannot but be wounded and acescent.
1826. Faraday, Exp. Resear., xxxi. 174. A disagreeable acescent odour something resembling that of putrescent milk.
B. sb. An acescent substance; one liable to undergo acetous fermentation.
1731. Arbuthnot, Aliments, viii. 213. Animal Diet qualify’d with a sufficient Quantity of Acescents, as Bread, Vinegar, and fermented Liquors.
