Acetic

a. [mod. f. L. acēt-um vinegar (f. acē-re to be sour) + -IC.] Of the nature of vinegar; pertaining to vinegar. Hence,

  1.  Acetic acid: The special acid of which vinegar is a diluted or crude form, produced by the acetous fermentation of alcohol. Chemically, the monatomic monobasic acid of the ethyl or dicarbon series, C²H⁴O²=C²H³O(OH), derived from ethyl alcohol C²H⁵(OH) by the substitution of an atom of oxygen for two of the hydrogen of the ethyl. Anhydrous acetic acid, a synonym of acetic anhydride; see 2.

1808.  Henry, Epit. Chem. (ed. 5), 302. It appears that acetic acid differs from the acetous, only in containing less water and no mucilage.

1814.  Sir H. Davy, Agric. Chem., 108. Acetic acid, or vinegar, may be obtained from the sap of different trees.

1827.  Faraday, Chem. Manip., § 12. 280. Acetic acid … is much in use in the arts in an impure state.

1860.  Piesse, Lab. Chem. Wonders, 97. Concentrated acetic acid is also a powerful disinfectant.

  2.  Acetic series: The series of compound bodies related to Acetic acid, or containing the radical ACETYL C²H³O; as Acetic ether or Ethyl acetate C²H⁵.C²H⁴O², a fragrant liquid; Acetic oxide or anhydride (C²H³O)²O, a heavy oil gradually converted by water into acetic acid.

1871.  Tyndall, Frag. of Science, I. ii. 56 (ed. 6). Reducing dry air to the pressure of the acetic ether.

1872.  Williamson, Chem., § 279. Acetic ether has an agreeable odour, by which its presence can be detected.

1875.  Darwin, Insectiv. Plants, vi. 88. The acid belongs to the acetic or fatty series.

1876.  Harley, Mat. Med., 349. Acetic anhydride may be isolated by several processes.