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perchloric acid

American  

noun

Chemistry.
  1. a colorless, syrupy hygroscopic liquid, HClO 4 , an acid of chlorine containing one more oxygen atom than chloric acid: used chiefly as a reagent in analytical chemistry.


perchloric acid British  
/ pəˈklɔːrɪk /

noun

  1. Systematic name: chloric(VII) acid.  a colourless syrupy oxyacid of chlorine containing a greater proportion of oxygen than chloric acid. It is a powerful oxidizing agent and is used as a laboratory reagent. Formula: HClO 4

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

perchloric acid Scientific  
/ pər-klôrĭk /
  1. A clear, colorless liquid that is very corrosive and, under some conditions, extremely explosive. It is a powerful oxidant and is used as a catalyst and in explosives. Chemical formula: HClO 4 .


Etymology

Origin of perchloric acid

First recorded in 1810–20

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

The perchloric acid, used in explosives and some industrial processes, was produced at a company in Ohio that hasn’t been publicly identified.

From Seattle Times

The perchloric acid inside the container that exploded, which is used to make explosives as well as a variety of food and drug products, dissipated in the air as it burned off, Thompson said.

From Seattle Times

One of the containers involved was carrying perchloric acid, which is used in explosives as well as a variety of food and drug products, Tysver said.

From Seattle Times

Metallic powders such as aluminium often serve as the fuel, and ammonium perchlorate, which is the salt of perchloric acid and ammonia, is the most common oxidiser.

From Reuters

This involves collecting an animal’s faeces, mixing them with perchloric acid to liberate the fat molecules within, centrifuging the mixture and then measuring the thickness of the fatty layer which has accumulated at the top.

From Economist