a colourless volatile flammable liquid which is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel
drink containing alcohol
any organic compound whose molecule contains one or more hydroxyl groups attached to a carbon atom
The fluid essence or pure spirit obtained by distillation.
Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
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.
Hence, anything sour; - used also metaphorically.
To convert into vinegar; to make like vinegar; to render sour or sharp.
a colourless volatile flammable liquid which is produced by the natural fermentation of sugars and is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel
drink containing alcohol
any organic compound whose molecule contains one or more hydroxyl groups attached to a carbon atom
The fluid essence or pure spirit obtained by distillation.
Pure spirit of wine; pure or highly rectified spirit (called also ethyl alcohol or ethanol, CH3.CH2.OH); the spirituous or intoxicating element of fermented or distilled liquors, or more loosely a liquid containing it in considerable quantity. It is extracted by simple distillation from various vegetable juices and infusions of a saccharine nature, which have undergone vinous fermentation.
A class of compounds analogous to vinic alcohol in constitution. Chemically speaking, they are hydroxides of certain organic radicals; as, the radical ethyl forms common or ethyl alcohol (C2H5.OH); methyl forms methyl alcohol (CH3.OH) or wood spirit; amyl forms amyl alcohol (C5H11.OH) or fusel oil, etc.
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.
Hence, anything sour; - used also metaphorically.
To convert into vinegar; to make like vinegar; to render sour or sharp.
组词比对alcoholvinegar
alcohol-dehydrogenase
醇脱氢酶
属类:化学及生命科学
sake cake vinegar
酒糟醋
属类:化学及生命科学
alcohol based gravure ink
凹版醇型油墨
属类:行业术语
pasteurized vinegar
巴氏杀菌醋
属类:行业术语
alcohol-benzene extract
苯醇抽出物
属类:科技术语
white vinegar
白醋
属类:物品名称
alcohol benzene extractive
苯醇抽提物
属类:行业术语
white rice vinegar
白米醋
属类:物品名称
alcohol-free
不含酒精
属类:科技术语
carrots@cucumbers@peanuts@etc in vinegar and hot sauce(cold dish)