Malic-acid definition

mălĭk, mālĭk
A colorless, crystalline compound, C4 H6 O5 , used as a flavoring in foods and beverages. The levorotary form occurs naturally in wine and in many fruits, including apples, cherries, and tomatoes.
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A crystalline acid, COOHCH2CH(OH)COOH, occurring in apples and other fruits.
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A colorless, crystalline compound that occurs naturally in a wide variety of unripe fruits, including apples, cherries, and tomatoes, and is an intermediate product of the Krebs cycle. It is used as a flavoring and in the aging of wine. Also called malate. Chemical formula: C4H6O5.
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(organic chemistry) A colourless crystalline dicarboxylic acid, hydroxy-malonic acid, found in wine, apples and other fruit; it is converted to lactic acid by malo-lactic fermentation.
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Origin of malic-acid

  • French (acide) malique from Latin mālum apple from Greek mēlon, mālon

    From American Heritage Dictionary of the English Language, 5th Edition

Malic-acid Sentence Examples

  • Dessaignes, who obtained it by oxidizing malic acid (Ann., 1858, 107, p. 251).

  • The female organs of certain cryptogams, for instance, exert a positive chemiotactic action upon the spermatozoids, and probably, as Pfeffer suggests, the chemical agent which exerts the influence is malic acid.

  • No other substance, at least, with which he experimented had a like effect, and it is possible that in the archegonium which contains the ovum malic acid is present.

  • The character of the acidity, however, changes, the free tartaric acid gradually disappearing, forming bitartrate of potash and being otherwise broken up. On the other hand, the free malic acid increases and the tannin decreases.

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