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acetate 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈasiˌtāt/,
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acetates, plural;
  1. A salt or ester of acetic acid, containing the anion CH3COO or the group OOCCH3

  2. Cellulose acetate, esp. as used to make textile fibers or plastic
    • - acetate silk
  3. A transparency made of cellulose acetate film

  4. A recording disk coated with cellulose acetate

  1. a salt or ester of acetic acid
  2. acetate rayon: a fabric made from fibers of cellulose acetate
  3. (acetic) relating to or containing acetic acid
  4. An acetate (IUPAC name: ethanoate) is either a salt or an ester of acetic acid. The formula of the acetate anion (part of a salt) is written as CH3CO2−, C2H3O2−, and CH3COO−. Chemists abbreviate acetate as OAc− and AcO−. ...
  5. Indole-3-acetic acid, also known as IAA, is a heterocyclic compound that is a phytohormone called auxin. This colourless solid is probably the most important plant auxin. The molecule is derived from indole, containing a carboxymethyl group (acetic acid).
  6. Acetic acid, CH3COOH, also known as ethanoic acid, is an organic acid that gives vinegar its sour taste and pungent smell. It is a weak acid, in that it is only a partially dissociated acid in an aqueous solution. ...
  7. Any salt or ester of acetic acid; cellulose acetate; A transparent sheet used for overlays; A disc of aluminium covered in a wax used to make demonstration copies of a phonograph record
  8. (Acetates) Transparent and matte case triacetate films used as facestocks.
  9. (Acetic) A vinegar-like smell and/or taste caused by acetic acid.
  10. (Acetic) All wines contain acetic acid - (ie: vinegar). Normally the amount is insignificant and may even enhance flavor. At a little less than 0.10% content, the flavor becomes noticeable and the wine is termed acetic. Above 0.10% content is considered a strong fault. ...
  11. (Acetic) Vinegary taste or smell that develops when a wine is overexposed to air.
  12. (Acetic) Tasting term indicating an undesirable vinegary smell.
  13. (Acetic) an acid that, combined with ethyl acetate, gives the vinegary smell that a spoiled wine emits. It is not to be confused with...
  14. (acetic) Wines, no matter how well made, contain quantities of acetic acidity that have a vinegary smell. If there is an excessive amount of acetic acidity, the wine will have a vinegary smell and be a flawed, acetic wine.
  15. (Acetic) A term with a negative connotation in wine referring to a sharp vinegary taste and smell. This occurs as a result of the presence of acetobacter, a bacteria that naturally converts wine to vinegar in the presence of oxygen.
  16. (Acetic) Several types of acids are found in wines, the worst is acetobacter a bacteria  that turns wine into vinegar
  17. (Acetic) Wines contain several types of acid, but acetic is the bad one: it suggests vinegar and is sometimes referred to as volatile acidity. If present at more than minimal levels, it makes a wine unpleasant.
  18. (Acetic) is also known as the vinegar flavour that some wine have. Although this is relatively rare.
  19. (acetic) A kind of acid present in all wines that, in the right amount, enhances the flavor. Excess acetic acid, a major flaw, results in a vinegary-smelling wine.
  20. (acetic) having the smell of vinegar (see VA).
  21. Acetic acid is the acid that gives vinegar its characteristic taste. Small amounts of acetic acid, about 0.5 grams/litre are normal in wine; amounts over 1.0 gram/litre give wine a vinegar-like character
  22. A thin clear plastic material that is both flexible and strong. Available in both glossy and matte finishes, it is receptive to ink, and is popular as a substrate for point-of-purchase advertising signs.
  23. Type of plastic often used in eyeglass frames.
  24. Thin, flexible sheet of transparent plastic used to make overlays.
  25. A transparent sheet placed over originals or artwork, allowing the designer to write instructions and\or indicate a second color for placement.