Acid-Tasting meaning in Urdu
Acid-Tasting Synonym
Acid-Tasting Definitions
1) Acid-Tasting, Sour-Tasting : کھٹاس بھرا : (satellite adjective) having a sour acidic taste.
Useful Words
Lemonlike : ترش سا , Common Sorrel : چوکا , Quince : ایک قسم کا پھل , Lactic Acid : دودھ کا تیزاب , Acetose : سرکے جیسا , Garlicky : لہسنی , Moldiness : بو سیدگی , Acid : تلخ ذائقہ , Acerb : کڑوا , Acerbity : بہت کھٹا , Araucaria Bidwillii : بڑے بیجوں والا درخت , Herb Of Grace : زہریلی بوٹی , Golden Buttons : لونگ , Acid : تیزاب , Acetify : مزید کھٹا کرنا , Acid Hydrogen : ہائڈروجن کا تیزاب , Gout : گنٹھیا , Curdle : سڑ جانا , Ferment : خراب ہونا , Sourly : ترشی سے , Acetone Body : خون میں شامل مرکب , Linoleic Acid : چکنائیوں کا تیزاب , Acerbate : کڑوا کرنا , Sulfonic Acid : سلفونک تیزاب , Acidification : تیزاب میں تبدیلی , Crab Apple : چھوٹا اور کھٹا جنگلی سیب , Acidity : کھٹاس , Pieplant : عام باغاتی ریوند چینی , Bigarade : کڑوا کینو , Barbecue Sauce : ایک چٹنی , Buttermilk : لسی
Useful Words Definitions
Lemonlike: tasting sour like a lemon.
Common Sorrel: large sour-tasting arrowhead-shaped leaves used in salads and sauces.
Quince: aromatic acid-tasting pear-shaped fruit used in preserves.
Lactic Acid: a clear odorless hygroscopic syrupy carboxylic acid found in sour milk and in many fruits.
Acetose: tasting or smelling like vinegar.
Garlicky: relating to or tasting or smelling of garlic.
Moldiness: the quality of smelling or tasting old or stale or mouldy.
Acid: being sour to the taste.
Acerb: sour or bitter in taste.
Acerbity: a sharp sour taste.
Araucaria Bidwillii: Australian conifer bearing two-inch seeds tasting like roasted chestnuts; among the aborigines the tree is hereditary property protected by law.
Herb Of Grace: European strong-scented perennial herb with grey-green bitter-tasting leaves; an irritant similar to poison ivy.
Golden Buttons: common perennial aromatic herb native to Eurasia having buttonlike yellow flower heads and bitter-tasting pinnate leaves sometimes used medicinally.
Acid: any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt.
Acetify: make sour or more sour.
Acid Hydrogen: a hydrogen atom in an acid that forms a positive ion when the acid dissociates.
Gout: a painful inflammation of the big toe and foot caused by defects in uric acid metabolism resulting in deposits of the acid and its salts in the blood and joints.
Curdle: go bad or sour.
Ferment: go sour or spoil.
Sourly: in a sour manner.
Acetone Body: a ketone that is an intermediate product of the breakdown of fats in the body; any of three compounds (acetoacetic acid, acetone, and/or beta-hydroxybutyric acid) found in excess in blood and urine of persons with metabolic disorders.
Linoleic Acid: a liquid polyunsaturated fatty acid abundant in plant fats and oils; a fatty acid essential for nutrition; used to make soap.
Acerbate: make sour or bitter.
Sulfonic Acid: an acid derived from sulphuric acid.
Acidification: the process of becoming acid or being converted into an acid.
Crab Apple: small sour apple; suitable for preserving.
Acidity: the taste experience when something acidic is taken into the mouth.
Pieplant: long pinkish sour leafstalks usually eaten cooked and sweetened.
Bigarade: any of various common orange trees yielding sour or bitter fruit; used as grafting stock.
Barbecue Sauce: spicy sweet and sour sauce usually based on catsup or chili sauce.
Buttermilk: residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture.