CRETACEOUS a.
chalky; as, cretaceous rocks and formations. See Chalk. Cretaceous acid, an old name for carbonic acid. -- Cretaceous formation (Geol.), the series of strata of various kinds, including beds of chalk, green sand, etc., formed in the Cretaceous period; -- called also the chalk formation. See the Diagram under Geology.…
DAMP n.
formed in coal mines, old wells, pints, etc. Choke damp, a damp consisting principally of carboniCarbonic acid, under Carbonic. -- Damp sheet, a curtain in a mine gallery to direct air currents and prevent accumulation of gas. -- Fire damp, a damp consisting chiefly of light carbureted hydrogen; -- so called from its…
FATTY a.
; gross; as, a fatty substance. Fatty acid (Chem.), any one of the paraffin series of monocarbonic acids, as formic acid, acetic, etc.; -- so called because the higher members, as stearic and palmitic acids, occur in the natural fats, and are themselves fatlike substances. -- Fatty clays. See under Clay. -- Fatty deg…
FIXED a.
Stable; non-volatile. Fixed air (Old Chem.), carbonic acid or carbon dioxide; -- so called by Dr. Black because it can be absorbed or fixed by strong bases. See Carbonic acid, under Carbonic. -- Fixed alkali (Old Chem.), a non-volatile base, as soda, or potash, in distinction from the volatile alkali ammonia. -- Fixe…
FREE a.
ned with anything else; separated; dissevered; unattached; at liberty to escape; as, free carbonic acid gas; free cells. Free agency, the capacity or power of choosing or acting freely, or without necessity or constraint upon the will. -- Free bench (Eng. Law), a widow's right in the copyhold lands of her husband, cor…
HOLOPHYTIC a.
ytic nutrition (, that form of nutrition, characteristic of vegetable organisms, in which carbonic acid, ammonia, and nitrates are absorbed as food, in distinction from the animal mode of nutrition, by the ingestion of albuminous matter.
LACTIC a.
cticum or lactis), which produces lactic fermentation, decomposing the sugar of milk into carbonic and lactic acids, the latter, of which renders the milk sour, and precipitates the casein, thus giving rise to the so- called spontaneous coagulation of milk. -- Lactic fermentation. See under Fermentation.…