Containing acid or having the properties of an acid; in particular, having a pH of less than 7
poor, acid soils
(of rock, esp. lava) Containing a relatively high proportion of silica
Relating to or denoting steelmaking processes involving silica-rich refractories and slags
Sharp-tasting or sour
(of a person's remarks or tone) Bitter or cutting
(of a color) Intense or bright
an acid green
A chemical substance that neutralizes alkalis, dissolves some metals, and turns litmus red; typically, a corrosive or sour-tasting liquid of this kind
rainwater is a very weak acid
traces of acid
Bitter or cutting remarks or tone of voice
she was unable to quell the acid in her voice
The drug LSD
A molecule or other entity that can donate a proton or accept an electron pair in reactions
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
acerb: harsh or corrosive in tone; "an acerbic tone piercing otherwise flowery prose"; "a barrage of acid comments"; "her acrid remarks make her many enemies"; "bitter words"; "blistering criticism"; "caustic jokes about political assassination, talk-show hosts and medical ethics"; "a sulfurous ...
street name for lysergic acid diethylamide
acidic: being sour to the taste
having the characteristics of an acid; "an acid reaction"
(acidity) sourness: the property of being acidic
An acid (from the Latin acidus/acēre meaning sour) in common usage is a substance that tastes sour, reacts with metals and carbonates, turns blue litmus paper red, and has a pH less than 7.0 in its standard state. ...
In computer science, ACID (atomicity, consistency, isolation, durability) is a set of properties that guarantee database transactions are processed reliably. In the context of databases, a single logical operation on the data is called a transaction. ...
ACiD Productions (ACiD) is an underground digital art group. Founded in 1990, the group originally specialized in ANSI artwork for BBSes. More recently, they have extended their reach into other graphical media and computer software development. ...
Acid is a Japanese rock band originally created by Hideki after Siam Shade disbanded.
Acid is a computer virus which infects .COM and .EXE files including command.com. Each time an infected file is executed, Acid infects all of the .EXE files in the current directory. Later, if an infected file is executed, it infects the .COM files in the current directory. ...
Acid house is a sub-genre of house music that emphasizes a repetitive, hypnotic and trance-like style, often with samples or spoken lines rather than sung lyrics. ...
(acidity) The quality or state of being acid; The quality of sour; sourness; tartness; sharpness to the taste, as in the acidity of lemon juice; Excessive acid quality, as in gastric secretions
(acidly) sourly; tartly
(Acidity) All wines contain some level of acid. The acid level needs to be in a proper balance with the other components and fruits in the wine so that you should be able to taste the crispiness and liveliness of the wine. This acidity is also vital in the aging process of the wine.
(acidity) A key element of wine that is directly related to its structure. It is what gives some wine crispness on the palate. Too much acid will make the wine seem hard or bitter, but too little and the wine will seem flabby.
(Acidity) Perceived in the taste of the wine as a level of tartness, acidity is a naturally component consisting of mainly tartaric acid, at about 0.5 to 0.7 percent of the wine by volume.
(Acidity) All wines naturally contain acids, which should be in proper balance with fruit and other components. Sufficient acidity gives liveliness and crispness and is critical for wines to age.
(Acidity) The quality of wine that gives it its crispiness and vitality. A proper balance of acidity must be struck with the other elements of a wine, or else the wine may be said to be too sharp – having disproportionately high levels of acidity – or too flat – having disproportionately low ...
(Acidity) The sharp lively quality characteristic of high-grown coffee, tasted mainly at the tip of the tongue. The brisk, snappy quality that makes coffee refreshing. It is NOT the same as bitter or sour and has nothing to do with pH factors. ...
(acidity) The degree of sourness of a usually water soluble substance. Acidity is measured in pH, with 7 being neutral and 2 being a strong acid.
The acidity level in a wine is critical to its enjoyment and livelihood. The natural acids that appear in wine are citric, tartaric, malic, and lactic. Wines from hot years tend to be lower in acidity, whereas wines from cool, rainy years tend to be high in acidity. ...
(Acidity) Acids occur naturally in the grapes. Typically, cool regions produce wines with higher acidity, more sun typically produces more sugar. In proper proportion, the acidity lends definition to the balanced flavor of a good wine. ...
(Acidity) A wine’s acidity should be detectable as a sharpness in the mouth, particularly around the front sides of the tongue. It should be neither too obvious nor absent. It provides a refreshing sensation in white wines, and balance in reds. ...
(Acidity) A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste particularly strong with certain origins as opposed to an over-fermented sour taste.