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 (ə-sē′tə-fī′, ə-sĕt′ə-)
tr. & intr.v. a·ce·ti·fied, a·ce·ti·fy·ing, a·ce·ti·fies
To convert or become converted to acetic acid or vinegar.

a·ce′ti·fi·ca′tion (-fĭ-kā′shən) n.
a·ce′ti·fi·er n.
References in periodicals archive ?
Its chapter titles run: Introduction; Rice flours and baking; Rice enrichment with vitamins and amino acids; Parboiled rice; Rice quality and grades; Quick-cooking rice; Canning, freezing and freeze-drying; Breakfast rice cereals and baby foods; Fermented rice products; Rice snackfoods; Rice vinegar through acetification of rice wine; Rice hulls; Rice oil; Rice bran - chemistry and technology; Nutritional quality of rice endosperm.