acetabula

Plural of acetabulum. acetabular (as-e-tab'ū-lär), a. Belonging to the acetabulum; of the nature of an acetabu lum; cotyloid; cup-like. Ace tabu lifer a (as-e-tab-ū-lif'e-rä), n. pl. [NL., neut. pl. of ace tabu lifer: see ace tabu lifer ous.] A name introduced by D'Orbigny, 1834, as an ordinal term for the cephalopods with suckers on the inner faces of the arms, that is, the cuttle fishes, squids, and all other living cephalopods Crypto dib ran except the Nautilida. Same as Crypto dib ran chiata and Dib ranch i at a (which see). ace tabu lifer ous (as-e-tab-ū-life-rus), a. [NL. ace tabu lifer, L. acetabulhim, a sucker, + ferre ferre = E. E. bear1.1 bear1.] 1. Having or bearing acet acetabula. -2. Pertaining to the Ace tabu lifer a; having rows of cup-like suckers, as the cuttlefish. ace tabuli form (as-e-tab'u-li-fôrm), a. [L. ace tabulum, a cup-shaped ve el, + -form is, form a, shape.] 1. In bot., having the form of a shallow cup or bowl.-2. Having the form of an ace tabulum; sucker-shaped; cup-like; cotyloid. acetabulum etabulum (as-e-tab'ū-lum), n.; pl. acetabula (-lä). [L., mouthed ve el of earthenware IMG:content-0170.png:[ocr errors] or metal, sometimes placed on the larger food-dishes, in which vinegar or other cond i small all ve els shown Acetabula (the two on the ment was served. (b) A dry large resting or liquid measure,.0677 of a liter. Daremberg et Saglio. (c) A similar cup or ve el used by jugglers in their feats.-2. In an at.: (a) The cavity of the os in nomina tum, or hip-bone, which receives the head of the femur; the cotyle, or cotyloid cavity, formed at the junction of the ilium, ischium, and pubis. See cuts under sacrarium, quarter, innominate. A cotyledon or lobe of the placenta of ruminating animals. (c) In insects, the socket of the trunk in which the leg is inserted. (d) A cup-like sucker, such as those with which the arms of the cuttlefish and other dibranchiate cephalopodous mollusks are provided. See cut under Sepia . (e) A se ile or pedunculate sucker-like organ on the ventral surface of certain entozoa.-3. In bot .: (a) The cup or saucer-like fructification of many lichens. (b) The receptacle of certain fungi.-4. In music, an ancient instrument, made either of earthenware or of metal, used like a kettledrum or struck against another acetabulum after the manner of cymbals. black. acetamid, acetamide (a-set'a-mid or -mid, or A white crystalline solid, CH3CO.NH2, proas'e-ta-mid or -mid), n. [ ry.] A dish of raw herbs with vinegar; a salad. aceta rio us (as-ē-tā'ri-us), a. [L. * acetarius, adj., found only in neut. pl. acetaria, as noun: see acetary.] 1. Containing acetary, as certain fruits.-2. Used in salads, as lettuce, mustard, cre , endive, etc. acetary (as'e-ta-ri), n. [ acetated (as'e-ta-ted), p. a. [As if pp. of * ace tate, v.] Combined with acetic acid. a cet at i on (as-e-tā'shon), n. [As if As though... it had, by some magical proce of aceta tion, been all at once turned into verjuice. H. Rogers, Life of J. Howe, I. 55. ( N. E. D. ) acetic (a-set'ik or a-sē'tik), a. [= F. acétique = Sp. Pg. acetico, with a strongly acid and pungent smell and taste. In to us fermentation) and by the dry distillation of wood. It is present in vinegar in a dilute and impure form. In its pure state, at temperatures below 62° F., it is a crystalline solid, and is known as glacial or crystalline acetic acid. Acetic an hydrid, (CH3CO)2O, a colorle mobile liquid with an odor like that of acetic acid, but more irritating. On standing in contact with water it is gradually converted into acetic acid. Also called acetic oxid.-Acetic ethers, compounds consisting of acetates of alcohol radicals. Common acetic ether is a limpid mobile liquid having a penetrating, refreshing smell, and a pleasant burning taste. It is used in medicine, and as a flavoring ingredient in the poorer cla es of wines. It is prepared by distilling a mixture of alcohol, oil of vitriol, and sodium acetate. - Acetic ferment, a microscopic fungus ( Mycoderma aceti of Pasteur) belonging to the group of micro-bacteria, which is the agent in the production of vinegar in wine, cider, etc., by the oxidation of alcohol.