|
Search, browse, and study this dictionary to learn more about the early American, Christian language. 
1828.mshaffer.com › Word [acid]
AC'ID, a. [L. acidus. See Edge.] Sour, sharp or biting to the taste, having the taste of vinegar, as acid fruits or liquors.AC'ID, n. In chimistry, acids are a class of substances, so denominated from their taste, or the sensation of sourness which they produce on the tongue. But the name is now given to several substances, which have not this characteristic in an eminent degree. The properties, by which they are distinguished, are these: 1. When taken into the mouth, they occasion the taste of sourness. They are corrosive, unless diluted with water; and some of them are caustic.2. They change certain vegetable blue colors to red, and restore blue colors which have been turned green, or red colors which have been turned blue by an alkali.3. Most of them unite with water in all proportions, with a condensation of volume and evolution of heat; and many of them have so strong an attraction for water, as not to appear in the solid state.4. They have a stronger affinity for alkalies, than these have for any other substance; and in combining them, most of them produce effervescence.5. They unite with earths, alkalies and metallic oxyds, forming interesting compounds, usually called salts.6. With few exceptions, they are volatilized or decomposed by a moderate heat.The old chimists divided acids into animal, vegetable, and mineral - a division now deemed inaccurate. They are also divided into oxygen acids, hydrogen acids, and acids destitute of these acidifiers. Another division is into acids with simple radicals, acids with double radicals, acids with triple radicals, acids with unknown radicals, compound acids, dubious acids, and acids destitute of oxygen.
|
Evolution (or devolution) of this word [acid]
| 1828 Webster | 1844 Webster | 1913 Webster |
|---|
AC'ID, a. [L. acidus. See Edge.] Sour, sharp or biting to the taste, having the taste of vinegar, as acid fruits or liquors.AC'ID, n. In chimistry, acids are a class of substances, so denominated from their taste, or the sensation of sourness which they produce on the tongue. But the name is now given to several substances, which have not this characteristic in an eminent degree. The properties, by which they are distinguished, are these: 1. When taken into the mouth, they occasion the taste of sourness. They are corrosive, unless diluted with water; and some of them are caustic.2. They change certain vegetable blue colors to red, and restore blue colors which have been turned green, or red colors which have been turned blue by an alkali.3. Most of them unite with water in all proportions, with a condensation of volume and evolution of heat; and many of them have so strong an attraction for water, as not to appear in the solid state.4. They have a stronger affinity for alkalies, than these have for any other substance; and in combining them, most of them produce effervescence.5. They unite with earths, alkalies and metallic oxyds, forming interesting compounds, usually called salts.6. With few exceptions, they are volatilized or decomposed by a moderate heat.The old chimists divided acids into animal, vegetable, and mineral - a division now deemed inaccurate. They are also divided into oxygen acids, hydrogen acids, and acids destitute of these acidifiers. Another division is into acids with simple radicals, acids with double radicals, acids with triple radicals, acids with unknown radicals, compound acids, dubious acids, and acids destitute of oxygen. |
AC'ID, a. [L. acidus; Sax. æced, vinegar; from the root of acies, edge; Gr. ακη; W. awc, an edge or point. See Edge.]Sour, sharp or biting to the taste, having the taste of vinegar, as acid fruits or liquors.
AC'ID, n.A compound capable of uniting with salifiable bases and thereby forming salts. An acid may be composed either of a simple or compound acidifiable base united with one or more acidifying principles. Those acids which were first recognized were sour to the taste (hence the name) and capable of reddening blue vegetable colors. Many acids are now known which have neither of these properties. An acid is always the electro-negative ingredient of a salt. |
Ac"id
- Sour, sharp, or biting to the taste; tart; having
the taste of vinegar: as, acid fruits or liquors. Also fig.: Sour-
tempered.
- A sour
substance.
- Of or pertaining to an acid; as, acid
reaction.
- One of a class of compounds,
generally but not always distinguished by their sour taste, solubility in
water, and reddening of vegetable blue or violet colors. They are also
characterized by the power of destroying the distinctive properties of
alkalies or bases, combining with them to form salts, at the same time
losing their own peculiar properties. They all contain hydrogen, united
with a more negative element or radical, either alone, or more generally
with oxygen, and take their names from this negative element or radical.
Those which contain no oxygen are sometimes called hydracids in
distinction from the others which are called oxygen acids or
oxacids.
|
| 1828 Webster | 1844 Webster | 1913 Webster |
|---|
Thank you for visiting!
- Our goal is to try and improve the quality of the digital form of this dictionary being historically true and accurate to the first American dictionary. Read more ...
- Below you will find three sketches from a talented artist and friend depicting Noah Webster at work. Please tell us what you think.
Divine Study
 
Divine Study
|
Window of Reflection
 
Window of Reflection
|
Enlightening Grace
 
Enlightening Grace
|
136
|
885 |
101
|
962 |
169
|
993 |
Acid AC'ID, adjective [Latin acidus. See Edge.] Sour, sharp or biting to the taste, having the taste of vinegar, as acid fruits or liquors. AC'ID, noun In chimistry, acids are a class of substances, so denominated from their taste, or the sensation of sourness which they produce on the tongue. But the name is now given to several substances, which have not this characteristic in an eminent degree. The properties, by which they are distinguished, are these: 1. When taken into the mouth, they occasion the taste of sourness. They are corrosive, unless diluted with water; and some of them are caustic. 2. They change certain vegetable blue colors to red, and restore blue colors which have been turned green, or red colors which have been turned blue by an alkali. 3. Most of them unite with water in all proportions, with a condensation of volume and evolution of heat; and many of them have so strong an attraction for water, as not to appear in the solid state. 4. They have a stronger affinity for alkalies, than these have for any other substance; and in combining them, most of them produce effervescence. 5. They unite with earths, alkalies and metallic oxyds, forming interesting compounds, usually called salts. 6. With few exceptions, they are volatilized or decomposed by a moderate heat. The old chimists divided acids into animal, vegetable, and mineral - a division now deemed inaccurate. They are also divided into oxygen acids, hydrogen acids, and acids destitute of these acidifiers. Another division is into acids with simple radicals, acids with double radicals, acids with triple radicals, acids with unknown radicals, compound acids, dubious acids, and acids destitute of oxygen. |
|
| Hard-cover Edition |
331 |
 |
511 |
|
| Compact Edition |
312 |
 |
217 |
|
| CD-ROM |
264 |
 |
179 |
|
* As a note, I have purchased each of these products. In fact, as we have been developing the Project:: 1828 Reprint, I have purchased several of the bulky hard-cover dictionaries. My opinion is that the 2000-page hard-cover edition is the only good viable solution at this time. The compact edition was a bit disappointing and the CD-ROM as well. |
| [ + ] |
| Add Search To Your Site |
|
|
|
