Webster's New World College Dictionary Copyright © 2010 by Wiley Publishing, Inc., Cleveland, Ohio.
a white, crystalline powder, NaCHO·2HO, that dissolves in water but not alcohol, with a salty taste, used as a food additive, esp. in soft drinks, as an anticoagulant, etc.
Used by arrangement with John Wiley & Sons, Inc.
nounThe American Heritage® Dictionary of the English Language, 4th edition Copyright © 2010 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
A white crystalline or granular compound, Na3C6H5O7·2H2O, used in photography and in medicine especially as an anticoagulant of blood stored for transfusion.