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vinegar    音标拼音: [v'ɪnəgɚ]
n. 醋,尖酸味
vt. 加醋于,使酸溜溜

醋,尖酸味加醋於,使酸溜溜

vinegar
n 1: sour-tasting liquid produced usually by oxidation of the
alcohol in wine or cider and used as a condiment or food
preservative [synonym: {vinegar}, {acetum}]
2: dilute acetic acid

Vinegar \Vin"e*gar\, v. t.
To convert into vinegar; to make like vinegar; to render sour
or sharp. [Obs.]
[1913 Webster]

Hoping that he hath vinegared his senses
As he was bid. --B. Jonson.
[1913 Webster]


Vinegar \Vin"e*gar\, n. [OE. vinegre, F. vinaigre; vin wine (L.
vinum) aigre sour. See {Wine}, and {Eager}, a.]
1. 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.
[1913 Webster]

Note: The characteristic sourness of vinegar is due to acetic
acid, of which it contains from three to five per cent.
Wine vinegar contains also tartaric acid, citric acid,
etc.
[1913 Webster]

2. Hence, anything sour; -- used also metaphorically.
[1913 Webster]

Here's the challenge: . . . I warrant there's
vinegar and pepper in't. --Shak.
[1913 Webster]

{Aromatic vinegar}, strong acetic acid highly flavored with
aromatic substances.

{Mother of vinegar}. See 4th {Mother}.

{Radical vinegar}, acetic acid.

{Thieves' vinegar}. See under {Thief}.

{Vinegar eel} (Zool.), a minute nematode worm ({Leptodera
oxophila}, or {Anguillula acetiglutinis}), commonly found
in great numbers in vinegar, sour paste, and other
fermenting vegetable substances; -- called also {vinegar
worm}.

{Vinegar lamp} (Chem.), a fanciful name of an apparatus
designed to oxidize alcohol to acetic acid by means of
platinum.

{Vinegar plant}. See 4th {Mother}.

{Vinegar tree} (Bot.), the stag-horn sumac ({Rhus typhina}),
whose acid berries have been used to intensify the
sourness of vinegar.

{Wood vinegar}. See under {Wood}.
[1913 Webster]

24 Moby Thesaurus words for "vinegar":
acid, acidulant, bread-and-butter pickle, brine, chokecherry,
crab apple, dill pickle, embalming fluid, formaldehyde,
green apple, lemon, lime, pickle, preservative,
preservative medium, salt, sour, sour balls, sour cream,
sour grapes, sour pickle, sourdough, verjuice, yogurt

Vinegar
Heb. hometz, Gr. oxos, Fr. vin aigre; i.e., "sour wine." The
Hebrew word is rendered vinegar in Ps. 69:21, a prophecy
fulfilled in the history of the crucifixion (Matt. 27:34). This
was the common sour wine (posea) daily made use of by the Roman
soldiers. They gave it to Christ, not in derision, but from
compassion, to assuage his thirst. Prov. 10:26 shows that there
was also a stronger vinegar, which was not fit for drinking. The
comparison, "vinegar upon nitre," probably means "vinegar upon
soda" (as in the marg. of the R.V.), which then effervesces.



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  • Vinegar - Wikipedia
    Many types of vinegar are made, depending on source materials The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, salad dressing, or pickling agent Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar
  • 11 Types of Vinegar and the Best Uses for Each - Real Simple
    Vinegar is a tangy liquid created through the fermentation of alcohol or sugar and it is used widely in cooking and cleaning due to its acidic and antibacterial properties
  • Vinegar | Description, Production, Types, Uses, Facts | Britannica
    Vinegar, sour liquid made by fermenting any of numerous dilute alcoholic liquids into a liquid containing acetic acid Vinegar is produced from a variety of materials, including apples or grapes, malted barley or oats, industrial alcohol, beer, sugars, and rice
  • How to Make and Use a 3-Ingredient Homemade Weed Killer with Vinegar
    Vinegar weed killer is an effective way to remove weeds from your garden Here, experts share how to make this 3-ingredient homemade weed killer and why it works
  • Vinegar - The Nutrition Source
    Vinegar is a combination of acetic acid and water made by a two-step fermentation process First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice This liquid ferments into alcohol
  • What Is Vinegar? - The Spruce Eats
    Vinegar is an acidic liquid produced through the fermentation of ethanol by acetic acid bacteria It is used in cooking not only for its flavor qualities but also for its chemical properties
  • 13 Types of Vinegar: Uses, Benefits, How Theyre Made
    Vinegar is made of water and acetic acid All types of vinegar start as a liquid containing natural yeasts and sugars, like unpasteurized fruit juice The liquid goes through a fermenting process where the yeast consumes the sugar and produces ethanol (alcohol)
  • 10 Types of Vinegar Every Cook Should Know - Food Wine
    One of the most useful and versatile sources of acid is vinegar But there are many types of vinegar available to home cooks, each with their own flavors and uses
  • The Marvelous World of Vinegar: What Exactly Is It?
    Vinegar is widely used in salad dressings, marinades, sauces, and even pickling vegetables Each type of vinegar brings its unique flavor profile, which can significantly change the outcome of a dish In addition to flavor enhancement, vinegar is also a versatile ingredient in cooking techniques
  • 7 Different Types of Vinegar and How to Use Them - The Pioneer Woman
    Here's your guide to the most popular types of vinegar Find out what they taste like, what they're best used for, and which ones to keep in your pantry!





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