DICT.TW Dictionary Taiwan

 Vin·e·gar n.
 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.
 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.
 2. Hence, anything sour; -- used also metaphorically.
    Here's the challenge: . . . I warrant there's vinegar and pepper in't.   --Shak.
 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.

 vinegar tree
      n 1: deciduous shrubby tree or eastern North America with
           compound leaves that turn brilliant red in fall and
           dense panicles of greenish yellow flowers followed by
           crimson acidic berries [syn: staghorn sumac, velvet
           sumac, Virginian sumac, Rhus typhina]
      2: common nonpoisonous shrub of eastern North America with waxy
         compound leaves and green paniculate flowers followed by
         red berries [syn: smooth sumac, scarlet sumac, Rhus
         glabra]