A Dictionary of terms used in medicine and the collateral sciences / by Richard D. Hoblyn.
- Richard Hoblyn
- Date:
- 1859
Licence: Public Domain Mark
Credit: A Dictionary of terms used in medicine and the collateral sciences / by Richard D. Hoblyn. Source: Wellcome Collection.
Provider: This material has been provided by the Woodruff Health Sciences Center Library at Emory University, through the Medical Heritage Library. The original may be consulted at the Woodruff Health Sciences Center Library, Emory University.
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![membranaceous, resembling membrane; whereas terminations in -am denote the substance itself, as membranous, belonging to membrane. ACEPHALA (a, priv.; *£#aXPj, the head). Headless animals ,• a class of animals hav- ing no head, but merely a mouth concealed within the folds of their mantle, as the oyster. [ACEPHALOBRACHUS (a, priv. ; Kt- <pu\r}, head, (3pa%iu)v, arm). A monster without head or arms.] [ACEPHALOCARDIUS (a, priv.; kc- (paX-n, the head; naphia, the heart). A mon- ster without head or heart.] [ACEPHALOCHEIRUS (a, priv.: Ke<pa- 'mi, head; ^ap, hand). A monster without head or hands.] ACEPHALOCYST (a, priv.; Ke<pa\!i, the head; kvcttis, a bladder). The hydatid, or headless bladder-worm. See Hydatis. [ACEPHA-LOGASTER (a, priv.; KcQaXti, head; yaar^p, stomach). Monsters devoid of head, chest, and abdomen; or having an abdomen without head or chest.] [ACEPHALOPODUS (a, priv.; Kc<pa\r,, the head; novg, the foot.) A monster foetus without head or feet.] [ACEPHALORACHIUS (a, priv.; KcfaXri, the head ; p«%«?, the spine.) A mon- ster foetus without head or spine.] [ACEPHALOSTOMA (a, priv.; Kc<pa\r,, head; arona, mouth). An acephalous foetus, having at its upper part an opening resembling a mouth.] [ACEPHALOTHORUS (a, priv.; icupaXt,, head; and 0w/)a£, chest). Monsters devoid of head and chest.] [ACEPHALUS (a, priv.; Kt<pa\h, the head). Without a head.] [ACER SACCHARINUM. The sugar maple.] [ACERATE. A combination of aceric acid with a salifiable basis.] [ACERBITY (acer, sharp). Sourness with harshness.] [ACERIC ACID. A peculiar acid said to exist in the sap of the Acer campestre, or common Maple, in the state of acerate of lime.] [ACEROSE. Sharp-pointed, tapering to a fine point, as the leaves of juniper.] ACERVULUS (dim. of acervus, a heap). Literally, a little heap; a term applied by Soemmering to a small quadrilateral mass of concretions collected under the tela choroidea, near the posterior commissure of the brain. ACESCENT (acesco, to become sour). A term applied to substances which be- come sour spontaneously, as vegetable and animal juices, or infusions. ACETABULUM (acetum, vinegar). Lit- erally, a vinegar-cruet. Hence it denotes the cup-like cavity of the os innominatum, which receives the head of the os femoris. Also, a Roman measure containing two ounces and a half. ACETAL. A compound of aldehyde with ether; formed by the action of platinum black on the vapor of alcohol with the presence of oxygen. It is a colorless, very fluid liquid, having a peculiar odour, sug- gesting that of Hungary wines. [ACETATE. A combination of acetic acid with a salifiable basis.] [ACETIC ACID. The characteristic product of acetous fermentation. See Acetum.'] [ACETOMETER (acetum, vinegar; fierpov, a measure). An instrument for ascertaining the strength of vinegar.] [ACETONE. The new chemical name for pyro-acetic spirit; a limpid, colorless liquid, prepared by distilling a mixture of two parts of crystallized acetate of lead and one part of quicklime in a salt-glaze jar. It is highly inflammable, and burns with a white flame.] [ACETOSA (aceo, to be sour). Specific name for the common sorrel, llumex ace- tosa.~\ ACETO'S^E FOLIA [acetum, vinegar). Common Sorrel leaves; the leaves of the llumex Acetosa. Their qualities depend on the presence of binoxulate of potassa. ACE'TUM (acer, sour). Vinegar. The varieties of vinegar known in commerce are three : wine vinegar, malt vinegar, and sugar vinegar. The strongest malt vinegar is termed proof vinegar, and is called by the manufacturer No. 24; it is estimated to contain 4-73 per cent, of real acetic acid. These vinegars are formed by fermentation. [In the United States, the vinegar of commerce is for the most part prepared from cider. Within a few years, however, a considerable amount has also been made by the German method.] 1. Acidum aceticum. The sour princi- ple which exists in vinegar. It occurs, ready formed, in several products of the vegetable kingdom, and is generated dur- ing the spontaneous fermentation of many vegetable and animal juices. By real acetic acid is meant such an acid as occurs in a dry acetate; it cannot exist in an uncom- bined state. 2. Acidum aceticum dilutum. Common distilled vinegar; dilute acetic acid, with very minute portions of uncombined muci- lage and extractive. 3. Acidum aceticum fortius. This va- riety is obtained by distillation from wood, generally that of oak coppice deprived of its bark, and is then termed pyrolicjneous](https://iiif.wellcomecollection.org/image/b2103753x_0026.jp2/full/800%2C/0/default.jpg)
