- acrel's ganglion,
- acridine orange,
- acridine yellow,
Origin of acrid
Examples from the Web for acridity
Notwithstanding its acridity, a wholesome starch is prepared from the stem.
Tom had a nagging air, and a trifle of acridity on his broad features.Evan Harrington, Complete|George Meredith
Their acridity is owing to an oleaginous substance called capsicin.The Commercial Products of the Vegetable Kingdom|P. L. Simmonds
This plant is slightly acrid to the taste and retains a faint trace of acridity even after it is cooked.The Mushroom, Edible and Otherwise|M. E. Hard
It has no odor, and a starchy taste, followed by some acridity, but no bitterness.Ginseng and Other Medicinal Plants|A. R. (Arthur Robert) Harding
Word Origin for acrid
1712, formed irregularly from Latin acer (fem. acris) "sharp, pungent, bitter, eager, fierce," from PIE *akri- "sharp," from root *ak- "be sharp, rise (out) to a point, pierce" (cf. Oscan akrid (ablative singular) "sharply;" Greek akis "sharp point," akros "at the farthest point, highest, outermost," akantha "thorn," akme "summit, edge;" also oxys "sharp, bitter;" Sanskrit acri- "corner, edge," acani- "point of an arrow," asrih "edge;" Lithuanian ašmuo "sharpness," akstis "sharp stick;" Old Lithuanian aštras, Lithuanian aštrus "sharp;" Old Church Slavonic ostru, Russian óstryj "sharp;" Old Irish er "high;" Welsh ochr "edge, corner, border;" Old Norse eggja "goad;" Old English ecg "sword"). The -id suffix probably is in imitation of acid. Acrious (1670s) is a correct formation, but seldom seen.