SUPERSALT an acid salt
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supersaltsSUPERSALT, an acid salt
SULFATEAn acid salt.
IODATEAn acid salt.
supersaltan acid salt
OXALATESalt of an acid.
OLEATESalt of an acid.
BORATESalt of an acid.
IODATESalt of an acid.
CHROMATESalt of an acid.
OLEATESalt of an acid
OLEATESalt of an oily acid.
GALLATESalt of an acid used in ink.
acrylatesalt or ester of an acrylic acid
arsenatea salt or ester of an arsenic acid
salifiablecapable of neutralizing an acid to form a salt
periodidean iodid, a salt of hydriodic acid also PERIODID
periodidesPERIODIDE, an iodid, a salt of hydriodic acid also PERIODID
diacidsan acid or salt that contains two acidic hydrogen atoms
basedchemical compound that unites with an acid to form a salt
basingchemical compound that unites with an acid to form a salt
diacid(of an acid or a salt) having two replaceable hydrogen atoms
baseschemical compound that unites with an acid to form a salt
basechemical compound that unites with an acid to form a salt
unbasedchemical compound that unites with an acid to form a salt
erythorbatea salt of erythorbic acid that is used in foods as an antioxidant
glutamatesalt or ester of levorotatory glutamic acid that functions as an excitatory neurotransmitter
erythorbatesERYTHORBATE, a salt of erythorbic acid that is used in foods as an antioxidant
lyolysisthe formation of an acid and a base from the interaction of a salt with a solvent
lyolysesLYOLYSIS, the formation of an acid and a base from the interaction of a salt with a solvent
hydrosulphateany quaternary acid salt formed by addition of an organic base to sulphuric acid, such as aniline hydrosulphate
hydrosulphatesHYDROSULPHATE, any quaternary acid salt formed by addition of an organic base to sulphuric acid, such as aniline hydrosulphate
oxalatesany salt or ester of oxalic acid, occurring in plants, esp. spinach, rhubarb, and certain other vegetables and nuts, and capable of forming an insoluble salt with calcium and interfering with its absorption by the body
oxalateany salt or ester of oxalic acid, occurring in plants, esp. spinach, rhubarb, and certain other vegetables and nuts, and capable of forming an insoluble salt with calcium and interfering with its absorption by the body