1. Sour, tart, sharp to the taste; of the taste of vinegar.
2. A sharp, bitter, or sarcastic quality in speech or writing.
3. A sour substance, in chemistry: A substance belonging to a class of which the commonest and most typical members are sour, and have the property of neutralizing alkalis, and of changing vegetable blues to red; all of which are compounds of hydrogen with another element or elements (oxygen being generally the third element), and in the decomposition of a compound substance are relatively electro-negative, and borne to the positive pole.

1. Rain, or other precipitation that has an excessive concentration of sulfuric or nitric acids.
2. A popular term for the atmospheric deposition of acidified rain, snow, sleet, hail, acidifying gases and particles, as well as, acidified fog and cloud water.
3. Rain, snow, sleet or fog water having a pH less than 5.65.
4. The deposition of acidifying substances from the atmosphere during a precipitation event.

The coagulation of muscle protein which occurs in acid conditions.

A decisive test that establishes the worth or credibility of something (from the use of nitric acid to test gold).

The mechanisms which the body uses to keep its fluids close to neutral pH (that is, neither basic nor acidic) so the body can function as it should in a normal way.

A white, tasteless, odorless powder extracted from the fungus Polyporus officinalis.

It has been used to treat diarrhea, reduce bronchial secretions, and reduce night sweats.

An acid that is extracted from marine algae and used as a binder in pharmaceutical tablets and as a thickening and emulsifying agent in a number of food products.

1. In biochemistry, an unsaturated acid, obtained from lecithin; a fatty acid essential for growth of mammals, but which can be synthesized from linoleic acid; from Arachis, a generic name for the peanut.
2. Arachidonic acid is found only in animal fats, as in egg yolk and liver.
3. Coined from the modern Latin stem arachid-, "peanut" (from Greek arakhos, "a type of leguminous plant").

1. An acid of unpleasant odor occurring in butter, cod liver oil, sweat, and many other substances.
2, A fatty acid derived from butter but rare in most fats.

It is a viscid liquid with a rancid odor; and is used in disinfectants, emulsifying agents, and pharmaceuticals.

Dilute sulfuric acid used in storage batteries.

A nursing outcome from the Nursing Outcomes Classification, NOC, defined as a balance of electrolytes and non-electrolytes in the intracellular and extracellular compartments of the body.

A synthetic substance used to correct an overdose of certain fibrinolytic agents (causing the dissolution of fibrin or blood-clotting by enzymatic action or a chemical that is produced by living cells which is a biochemical catalyst).

It is also useful in treating excessive bleeding due to increased fibrinolytic activity in the blood.

A colorless corrosive liquid compound with a penetrating odor, found in the bodies of ants and spiders, in the hairs and other parts of certain caterpillars, and in stinging nettles.

This substance as it occurs in living organisms produces the stinging sensation that results from the bite of red ants and is also found in spiders, in pine needles, as well as in stinging nettles.

Formic acid is made commercially by the reaction of carbon monoxide with sodium hydroxide and is used in dyeing and finishing textiles, treating leather, and producing fumigants, insecticides, and refrigerants.

Going back to the Latin word for "ant", it was first obtained in 1670 from the distillation of ants.

An acid found in the cell walls of some large species of brown algae.

A colorless liquid, essential to human nutrition, found in linseed and other natural oils and used in making soaps, emulsifiers, and quick-drying oils.

A long-chain fatty acid, found in beeswax.

Any of various acids derived from molybdenum; especially, white or yellowish crystals.

Commercial molybdic acid is a solution of ammonium molybdate or molybdenum trioxide.

A colorless oily liquid found in almost all animal and vegetable fats. An unsaturated fatty acid, it is used to make soap, ointments, cosmetics, and lubricating oils.

An unsaturated fatty acid in which the double bond closed to the omega (methyl) end of the molecule occurs at the six carbon from ha end.

Major sources are vegetable and seed oils.

A polyunsaturated fatty acid found in animal and vegetable fats.

A strong dicarboxylic acid found in foods such as spinach and rhubarb or produced in the body by metabolism of glyoxylic acid or ascorbic acid; it is not metabolized but excreted in the urine.

Ingestion of a diet rich in oxalates or a genetic disorder of glycine metabolism (primary hyperoxaluria) may lead to the formation of oxalate calculi in the urinary tract.

The amide (organic compound derived from ammonia) of oxalic acid and urea, which occurs in urine.

1. A drug that limits acid secretion in the stomach.
2. Any of a group of drugs that inhibit the activity of proton pumps and are used to restrain gastric acid secretion in the treatment of ulcers and gastroesophageal reflux disease.
3. Any of a group of drugs used to treat excessive secretion of acid in the stomach and any resulting ulcers.

They block the enzyme (proton pump) in the cells of the gastric glands that secrete hydrochloric acid.

A compound that is not itself an acid but which exists in equilibrium with, or is easily converted into, an acidic form and thus undergoes some typical reactions of acids.

An acid formed from another acid by dry or destructive distillation.

1. A technical medical term for what is popularly called "heartburn", a burning sensation in the upper abdomen.
2. An uncomfortable burning sensation in the lower chest, usually caused by stomach acid flowing back into the lower end of the esophagus.
3. A burning sensation, usually centered in the middle of the chest near the sternum, caused by the reflux of acidic stomach fluids that enter the lower end of the esophagus.

1. A form of tartaric acid from grape juice that does not deflect or absorb any of the light passing through it.
2. An optically inactive form of tartaric acid which can be separated into dextrorotatory and levorotatory components and is sometimes found in grape juice during the making of wine.

1. A form of lactic acid produced by muscle tissue during anaerobic activity.
2. An isomeric form of lactic acid produced by muscle tissue during the anaerobic metabolism of glucose.

Half acid.

1. Any of a group of amino carbohydrates that are components of mucoproteins and glycoproteins, especially in animal tissue and blood cells.
2. Any of a group of reducing amido acids that are essentially carbohydrates and are found especially as components of blood glycoproteins and mucoproteins

An infarct in the kidney caused by an obstruction of the renal tubules by uric acid crystals.