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What is another word for acetous?

Pronunciation: [asˈɪtəs] (IPA)

Acetous is an adjective commonly used to describe the sour taste or smell of vinegar or acid. However, there are many synonyms that can be used to describe the same thing. For example, sour, tart, acidic, pungent, tangy, and biting are all words that can be used as alternatives to acetous. These synonyms all convey a similar sense of acidity or sharpness in taste or smell, making them suitable for describing sour foods, drinks, or odors. It is important to have a robust vocabulary when writing or speaking about food and flavors, and knowing synonyms for words like acetous can help to make your writing or conversation more descriptive and engaging.
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Synonyms for Acetous:

What are the hypernyms for Acetous?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for acetous?

The word "acetous" refers to something that is sour or acidic in taste or smell. Antonyms for this word, therefore, would include terms that denote sweetness, blandness, or absence of acidity. Some possible antonyms might include terms such as sugary, saccharine, mild, bland, flat, or alkaline. These words offer a useful contrast to the sour and acidic qualities of "acetous," and help to create a more nuanced understanding of taste and flavor. Whether discussing food, drink, or other sensory experiences, it's important to recognize the different ways in which we describe and understand taste and smell.

What are the antonyms for Acetous?

Usage examples for Acetous

acetous fermentation commences in seven or eight days, which is a sign that the acrid poisonous principle is dissipated: the pulpy, sour, and fibrous mass is then boiled and eaten; its nutriment being the starch, which exists in small quantities, and which they have not the skill to separate by grating and washing.
"Himalayan Journals V2."
J. D. Hooker
It is then very pleasant and refreshing, but in a few hours after sunrise a great charts takes place, and the rapidity of the transition from the vinous to the acetous fermentation is so great that by midday it resembles a poor and rather acid cider.
"Eight Years' Wandering in Ceylon"
Samuel White Baker
Hence spontaneous fermentation, vinous, acetous, and putrefactive, is the natural decomposition of animal and vegetable matters, to which a certain degree of fluidity is necessary; for where vegetable and animal substances are dry, as sugar and glue for instance, and are kept so, no fermentation of any kind succeeds.
"The American Practical Brewer and Tanner"
Joseph Coppinger

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